New York Cookies with Pistachio Filling
Pistachio filling and Cookie dough — a Zeelandia recipe in 2 components. Uses Zeelandia Vancream Custard Powder, 25 kg.
- mixing time (filling)
- 4 min
- mixing speed (filling)
- high
- mixing speed (cookie dough)
- high
- baking temperature (cookies)
- 180 °C
- baking time (cookies)
- 15 min
Ingredients
Pistachio filling
| Ingredient | Quantity |
|---|---|
| Zeelandia Vancream Custard Powder, 25 kg | 70 g |
| Water | 175 g |
| Pistachio paste | 14 g |
Cookie dough
| Ingredient | Quantity |
|---|---|
| Q'ki Chocolate | 900 g |
| Butter | 150 g |
| Eggs | 75 g |
| Wheat flour type 500 | 100 g |
Method
- Pistachio filling
Mix all ingredients (except the paste) on high speed for about 4 minutes using a whisk. Add the paste and combine until a smooth cream consistency. Dose into silicone moulds, about 15 g per piece.
- Cookie dough
Mix all ingredients on high speed using a flat beater. Weigh the dough into 70 g pieces and place a previously frozen filling in the centre of each piece. Shape into balls and place them on baking parchment. Bake at 180°C for about 15 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.