Chewy Pistachio Cookie with Marat des Bois Strawberries
& Seigneurs des Baux
For the cookie:
- 80g / 2.8oz powdered almonds
- 20g / 0.7oz powdered pistachios
- 50g / 2oz pistachio paste
- 100g / 3.5oz soft butter
- 100g / 3.5oz sugar
- 2 eggs
- 250g / 9oz strawberries
- Zest of half a lemon
- Strawberry sorbet
- Mint
Mix the butter and sugar vigorously.
Add the powdered almonds and pistachios and the pistachio paste.
Mix together and gradually add the eggs. Take a baking tray with 8cm wide by 4cm high cavities, and fill 3/4 full with the mixture.
Bake at 180°C / 350°F / GM4 for 12 minutes.
Halve the strawberries, and place on the (turned out) cookies.
Add some pieces of lemon zest and decorate with a mint leaf.
Drizzle with a little Seigneurs des Baux Olive Oil.
Serve with a scoop of strawberry sorbet.
Add the powdered almonds and pistachios and the pistachio paste.
Mix together and gradually add the eggs. Take a baking tray with 8cm wide by 4cm high cavities, and fill 3/4 full with the mixture.
Bake at 180°C / 350°F / GM4 for 12 minutes.
Halve the strawberries, and place on the (turned out) cookies.
Add some pieces of lemon zest and decorate with a mint leaf.
Drizzle with a little Seigneurs des Baux Olive Oil.
Serve with a scoop of strawberry sorbet.
