• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Baker Gatherer

Sweet Fusion

  • Home
  • About
  • Recipes
    • Recipes
    • Top 6 Kiwi Biscuit Recipes
    • 4 Easy Foodie Gift Ideas
    • Little Explorer Birthday Inspiration
  • Kitchen
    • Baking 101
    • Conversions
  • Living
    • Food
    • Events
    • Travel
    • Giveaway
  • Press & PR
  • Contact

Pistachio Kisses

April 16, 2016 By Dane McGregor Leave a Comment

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
 
Save Print
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.
3.5.3235

 

Other Posts you may like

Lemon and Poppyseed Shortbread

Red Velvet Cookie

Coffee Biscotti Sticks

Salted Vanilla Cheesecake Cookie

Tweet
Pin1
Share
1 Shares

Filed Under: Biscuits

Previous Post: « Lemon and Poppyseed Shortbread
Next Post: Neapolitan Biscotti »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Primary Sidebar


WELCOME TO BAKER GATHERER, THE LONE JOURNEY IN SEARCH OF SWEET FUSION

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • YouTube

are you on Instagram?

I love cake, but I also love coffee. And this seas I love cake, but I also love coffee. And this season calls for plenty of iced coffees. 

The perfect pairing with an iced coffee is this Chocolate Coffee Cake with a Coffee Mascarpone filling, recipe below. Hands up if you love both cake and iced coffees 🙌🏼.

✏️ Chocolate Coffee Cake

500g @bakelshomebaking Moist Chocolate Cake Baking Mix
½ Cup Water (Room Temp)
4 Eggs (Size 6 or 7)
1 Cup Vegetable Oil
2 Tablespoons Granulated Coffee

✏️ Coffee Mascarpone

500g Mascarpone
2 Tablespoon Granulated Coffee
3-4 Teaspoons Hot Water
6 Tablespoons Icing Sugar
Dark Chocolate

✏️ Method

1 - Preheat the oven to 180°C fan bake and grease the sides and line the bases of 2 x 20cm round springform cake tins with greaseproof paper. Set aside.

2 - Place the cake ingredients into a mixing bowl and beat on a low speed for 1 minute. Scrape down the sides and beat for another couple of minutes until smooth.

3 - Using kitchen scales, evenly measure cake mixture across the 2 prepared baking tins and bake for around 35-40 minutes, or until an inserted skewer comes out clean. Remove from the oven and allow to cool completely before filling.

4 - To make the coffee mascarpone filling, start by dissolving the granulated coffee with the hot water in a small bowl or ramekin, then set aside to cool. Meanwhile, beat together the mascarpone and icing sugar until smooth. Add the cooled coffee mixture and beat once again until incorporated.

5 - To assemble, place the first layer of cake onto a serving dish or cake stand, then evenly cover with a layer of coffee mascarpone. Gently place the second cake layer on top, then cover with another generous layer of coffee mascarpone. To finish, grate chocolate over top and serve alongside a freshly made iced coffee, or at your next BBQ celebration.

Serves: 10+ Slices
So who is Dane, the face behind Baker Gatherer. Le So who is Dane, the face behind Baker Gatherer. Let me tell you, he’s a pretty sweet dude 😆 

Swipe for a couple tidbits…

Now, do you want to know anything else?
The Easter season is nearly upon us, which means H The Easter season is nearly upon us, which means Hot Cross Bun are ready to be enjoyed. With that said, @newworldnz always has a plentiful selection of Easter treats, especially Hot Cross Buns. This year I’m offering a different twist on an Easter tradition, and introduce these Hot Cross Bun Kebabs.

These Hot Cross Bun Kebabs are super easy to make and are served with a sweet Whipped Cream Cheese to dip. You can also use any of your favourite or seasonal fruit to make these kebabs your own. I’ll share the method and recipe below so you can make these delicious kebabs at your place this Easter!

So, don’t forget to grab some Hot Cross Buns from your local New World, and check out their website for plenty more Easter inspired recipes.

💥 Hot Cross Bun Kebabs

✏️ Ingredients

1 Pack of Hot Cross Buns from New World
2 Nectarines
2 Bananas
Grapes (Note: You can use any of your favourite or seasonal fruit)
Lemon Juice

130g Cream Cheese
100ml Fresh Cream
50g Caster Sugar
1 Teaspoon Vanilla Extract

✏️ You’ll Need

Wooden Kebab skewers 

✏️ Method

To make the Whipped Cream Cheese:

1. Add the cream cheese and caster sugar into a bowl, and using a hand-held mixer, beat for 2-3 minutes until combined and fluffy.
2. Pour in the cream and vanilla extract and again beat for 2-3 minutes until smooth and fluffy.
3. Scoop into a serving bowl, cover and chill in the fridge until serving.

To make the Hot Cross Bun Kebabs:

1. Cut the hot cross buns into cubes, roughly 8 pieces per bun. Place cubes on a baking tray and grill each side until lightly toasted, turning regularly. Once all cubes are toasted, set aside to cool.
2. Dice your favourite or seasonal fruit into cubes, similar sizes to the hot cross bun cubes. Then dip or roll your diced fruit through lemon juice to prevent any browning.
3. To assemble your kebabs, alternate between various diced ingredients, starting with a hot cross bun cube at the base. Repeat until skewer is full. Serve immediately alongside the Whipped Cream Cheese, or chill in the fridge until serving. Enjoy.

Serves 12+
I feel I’m in denial the seasons are slowly star I feel I’m in denial the seasons are slowly starting to change. The long hot summer evenings are starting to slip and the mornings a getting darker and cooler… now where are my slippers?
Follow Baker Gatherer

keeping up with the jones

Would you like me to let you know when I share new recipes and content? You can subscribe below.

Loading

something sweet at random

Copyright © 2025 · Baker Gatherer