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Pistachio and White‑Chocolate Shortbread “Cakes”

Holiday 2018
F201806087.jpg
food and drink

BY: Joanne Yolles

Festive-looking and fork-tender, these layered shortbread cookies can be eaten straight out of hand or plated with some fresh fruit or fruit purée. Be sure to roll the cookies quite thinly, and bake them just until they’re dry.

PISTACHIO SHORTBREAD
1⅓ cups (330 mL) all-purpose flour
¼ cup (60 mL) cornstarch
½ cup (125 mL) shelled, unsalted pistachios
¾ cup (175 mL) unsalted butter, room temperature
½ cup (125 mL) icing sugar
1 tsp (5 mL) vanilla

WHITE CHOCOLATE CREAM FILLING
1½ cups (375 mL) whipping cream
½ vanilla bean (optional).
6 oz (170 g) white chocolate, finely chopped
Green sanding sugar (optional)

1. For the shortbread, combine the flour, cornstarch and pistachios in the bowl of a food processor. Process until the nuts are very finely ground and the flour takes on a light green hue; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and icing sugar until smooth. Add the vanilla and beat to combine.

3. On low speed, add the flour mixture and mix just until combined. Shape the dough into a flat disc, wrap in plastic wrap and chill until firm, about 1 hour or up to 2 days. Unbaked dough can be made ahead, wrapped well and frozen for up to 2 weeks; defrost overnight in the refrigerator.

4. Preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper.

5. On a lightly floured surface, roll the dough to a ⅛- to ¼-inch (3- to 5-mm) thickness. Using 3 cookie cutters of graduating size, cut out an even number of cookies in each size and place about 1 inch (2.5 cm) apart on the baking sheets. (Dough scraps can be gathered, chilled and re-rolled). Place the sheet of cut-out cookies in the refrigerator for 10 to 15 minutes, then bake on the middle rack just until dry and golden brown on the bottom, about 12 to 15 minutes. Cool on a wire rack. The cookies can be baked 1 day ahead and stored at room temperature in an airtight container.

6. For the white chocolate cream filling, place the whipping cream in a small saucepan. If using the vanilla bean, cut it in half lengthwise and scrape the black seeds into the cream. Add the vanilla pod then bring the cream to a boil. Cover and steep for 30 minutes. Bring the cream back to a boil then strain it over the white chocolate. If you’re not using the vanilla bean, simply bring the cream to a boil and pour it directly into the white chocolate. Stir with a whisk until the mixture is completely smooth. Refrigerate at least 4 hours or overnight.

7. In the bowl of an electric mixer fitted with the whisk attachment, whip the white chocolate cream to stiff peaks. Be careful not to overwhip or the cream will become grainy. Transfer the cream to a piping bag fitted with a star tip and begin building the cakes—pipe small mounds of cream onto the largest cookies, top them with the middle-sized cookies, followed by the smallest ones. Pipe 1 mound of cream on the top cookie. Once assembled, the cakes can be refrigerated for 4 hours. Remove from the fridge about 30 minutes before serving. Sprinkle green sanding sugar overtop, if using.

Makes 12 or more cookie cakes depending on the size

What to Serve

LCBO#:194878
$39.95  
F201806087.jpg
food and drink

Pistachio and White‑Chocolate Shortbread “Cakes”

Holiday 2018

BY: Joanne Yolles

Festive-looking and fork-tender, these layered shortbread cookies can be eaten straight out of hand or plated with some fresh fruit or fruit purée. Be sure to roll the cookies quite thinly, and bake them just until they’re dry.

PISTACHIO SHORTBREAD
1⅓ cups (330 mL) all-purpose flour
¼ cup (60 mL) cornstarch
½ cup (125 mL) shelled, unsalted pistachios
¾ cup (175 mL) unsalted butter, room temperature
½ cup (125 mL) icing sugar
1 tsp (5 mL) vanilla

WHITE CHOCOLATE CREAM FILLING
1½ cups (375 mL) whipping cream
½ vanilla bean (optional).
6 oz (170 g) white chocolate, finely chopped
Green sanding sugar (optional)

1. For the shortbread, combine the flour, cornstarch and pistachios in the bowl of a food processor. Process until the nuts are very finely ground and the flour takes on a light green hue; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and icing sugar until smooth. Add the vanilla and beat to combine.

3. On low speed, add the flour mixture and mix just until combined. Shape the dough into a flat disc, wrap in plastic wrap and chill until firm, about 1 hour or up to 2 days. Unbaked dough can be made ahead, wrapped well and frozen for up to 2 weeks; defrost overnight in the refrigerator.

4. Preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper.

5. On a lightly floured surface, roll the dough to a ⅛- to ¼-inch (3- to 5-mm) thickness. Using 3 cookie cutters of graduating size, cut out an even number of cookies in each size and place about 1 inch (2.5 cm) apart on the baking sheets. (Dough scraps can be gathered, chilled and re-rolled). Place the sheet of cut-out cookies in the refrigerator for 10 to 15 minutes, then bake on the middle rack just until dry and golden brown on the bottom, about 12 to 15 minutes. Cool on a wire rack. The cookies can be baked 1 day ahead and stored at room temperature in an airtight container.

6. For the white chocolate cream filling, place the whipping cream in a small saucepan. If using the vanilla bean, cut it in half lengthwise and scrape the black seeds into the cream. Add the vanilla pod then bring the cream to a boil. Cover and steep for 30 minutes. Bring the cream back to a boil then strain it over the white chocolate. If you’re not using the vanilla bean, simply bring the cream to a boil and pour it directly into the white chocolate. Stir with a whisk until the mixture is completely smooth. Refrigerate at least 4 hours or overnight.

7. In the bowl of an electric mixer fitted with the whisk attachment, whip the white chocolate cream to stiff peaks. Be careful not to overwhip or the cream will become grainy. Transfer the cream to a piping bag fitted with a star tip and begin building the cakes—pipe small mounds of cream onto the largest cookies, top them with the middle-sized cookies, followed by the smallest ones. Pipe 1 mound of cream on the top cookie. Once assembled, the cakes can be refrigerated for 4 hours. Remove from the fridge about 30 minutes before serving. Sprinkle green sanding sugar overtop, if using.

Makes 12 or more cookie cakes depending on the size

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