Espresso-Pistachio Stars
Cookies
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Cook Time
1 h 30 min
Servings
40
Difficulty
Medium
Prep Time
60 Min
Description
Espresso-Pistachio Stars are a Christmas cookie recipe for the Thermomix® with dark chocolate, flour, sugar, and espresso. Preparation takes about 90 minutes and yields approximately 40 servings. Ideal as finger food or dessert for festive occasions and the winter season. This recipe is perfect for anyone looking for a special pastry for Christmas.
Ingredients (12 ingredients)
-
50 g Dark chocolate
-
250 g Wheat flour Type 405
-
100 g brown sugar
-
2 Pck. Bourbon vanilla sugar
-
1 Prise Salt
-
6 TL Espresso ground
-
1 EL Baking cocoa
-
2 Stück Eggs (size M)
-
125 g Butter
-
2 EL Milk
-
200 g Powdered sugar
-
25 g Chopped pistachios
Preparation (12 steps)
Chop chocolate
Place 50 g of dark chocolate in pieces into the mixing bowl and chop for 8 sec/speed 8. Then transfer and set aside.
Mix dry ingredients
Place 250 g wheat flour type 405, 100 g brown sugar, 2 packets of bourbon vanilla sugar, 1 pinch of salt, 4 tsp espresso ground and 1 tbsp baking cocoa in the mixing bowl and mix for 15 sec/speed 4.
Mix chopped chocolate and dry ingredients
Add the chopped chocolate from step 1 to the dry ingredients in the mixing bowl and mix for 5 sec/speed 3.
Prepare dough
Add 1 egg (room temperature), 125 g butter in pieces and 2 tbsp milk and knead for 2 min/kneading stage to form a smooth dough.
Chill dough
Form the dough into a ball, wrap in plastic wrap and let rest in the refrigerator for at least 30 minutes.
Prepare espresso
Mix 2 tsp espresso ground with 2 tbsp boiling water and let cool completely.
Roll out and cut out dough
Roll out the dough on a lightly floured work surface to about 2 mm thick and cut out stars. Always put the dough that is not being used back in the refrigerator so that it does not stick so much. Place cookies on baking sheets lined with baking paper with some space between them.
Beat egg whites until stiff
Place 1 egg white (room temperature) in the mixing bowl, insert the butterfly and beat until stiff for 3 min/speed 3.5.
Stir in powdered sugar
Add 200 g powdered sugar to the stiff egg whites and stir in for 20 sec/speed 3. Remove butterfly.
Prepare espresso glaze
Add the cooled espresso to 1/3 of the meringue and stir in for 10 sec/speed 2. Then carefully fold in the remaining meringue.
Decorate cookies
Decorate the stars with the glaze using a piping bag and sprinkle with 25 g chopped pistachios.
Bake espresso stars
Bake espresso stars in a preheated oven at 175 °C top/bottom heat for about 8-10 minutes.
Finished cooking? Great! 🎉
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Allergens
- Gluten-containing cereals
- Eggs
- Milk
- Nuts
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