Christophe Madamour

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Le Meurice Cookie with Roasted Pistachios

Le Meurice, Paris, Cédric Grolet - December 4th, 2013

This cookie was a part of Le Meurice's Festival du Cookie, held in Paris on December 4, 2013.

Makes approximately 30 cookies

  • 13 1/3 Tbsps. (200g) unsalted butter, softened
  • 12 Tbsps. (140g) caster sugar
  • 15 Tbsps. (190g) brown sugar
  • 1 tsp. (6g) salt
  • 14 tsps. (70g) pistachio paste
  • 2 eggs
  • 4 cups (370g) all-purpose flour, sifted
  • 2 tsps. (8g) baking soda
  • 180g pistachios, crushed and roasted
  1. Heat oven to 325°F/170°C.

  2. Mix the butter, both sugars, salt, and pistachio paste together; stir in eggs; tip flour and baking soda into bowl and mix; add pistachios; roll into 45g balls; spread evenly on baking tray lined with parchment paper; bake 8 minutes; remove from oven; cool on wire rack.