There’s something about pistachios, white chocolate and cranberries all mixed together. This got me thinking about making some soft spongy pistachio kisses filled with a white chocolate buttercream, plenty more pistachios and lots of dried cranberries.

This is a quick and easy recipe to impress others wherever you want to share a delicious savoury/sweet hit, or simply enjoy all to yourself.

PISTACHIO KISSES

 

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Prep time

45 mins

Cook time

10 mins

Total time

55 mins

 

Serves: 15-20

Ingredients

• Kisses
• 130g Self Raising Flour
• 30g Cornflour
• 50g Caster Sugar
• 40g Pistachios (Crushed or Ground)
• 125g Butter - Room Temp
• 2 Eggs
• 1 Teaspoon Vanilla Extract
• 
  
• Filling
• 75g Butter - Room Temp
• 45g White Chocolate
• 135g Icing Sugar
• Pistachios (Diced)
• Dried Cranberries (Diced)

Instructions

1. Flick oven on and preheat to 180 degrees. While you're at it, line two baking trays with baking paper.
2. Either using a free-standing mixer or a hand-held beater, beat the butter and sugar in a large bowl until fluffy and pale in colour.
3. Add one egg at a time to the butter mix and continue beating until well incorporated.
4. Using a food processor, de-shell and blitz up 40g of pistachios.
5. In the same bowl as the butter mix, sift in flour and cornflour and then add the blitzed pistachios.
6. Fold dry ingredients through with a spatula until just mixed through.
7. Fill a piping bag with the mixture and pipe tablespoon sized blobs on to the baking sheets. If you're after a more rustic look, simply use a tablespoon to drop dollops on to baking sheet instead.
8. Bake for 8-10 minutes (depending on size) or until soft to the touch and edges have started to golden.
9. From the oven, move the halved kisses to a cooling rack.
10. Let's start on the filling by melting the white chocolate, placing chocolate in a small pot sitting above a larger pot of boiling water. Make sure the smaller pot doesn't touch the water.
11. Stir the melting chocolate with a spoon until smooth, set aside and allow to cool slightly.
12. While the chocolate is cooling, place the butter in a free-standing mixer or use a hand-held beater and beat for about 5 minutes, scraping down the sides a couple times during.
13. Add the icing sugar to the butter in 2 addition, beating for about 3 minutes between each addition.
14. The white chocolate should now be a nice temperature to slowly pour into the butter cream while keeping the mixer on a medium speed. When all the chocolate has been added, bump the speed up and give a final blast until it's nice and smooth.
15. Using another piping bag, pipe a small blob of butter cream in the centre of half your kisses. Sprinkle with pistachios and plenty of cranberries.
16. Finally gently press together with the other half of your kisses until the filling reaches the edges.

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