XXL Christmas Tree Cookie: Vanilla, Pistachio and Raspberry
Cookie vanilla / pistachio / raspberry
A branch for everyone. Well, normally.
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The cookie
Mix butter and sugars, stir in egg, flour, baking powder, salt and nuggets. Refrigerate 30 minutes.
Le fir
Form on paper a large triangle 28 cm high by 24 cm of base, thickness 1 cm, with a small trunk at the bottom. Mark three large notches on each side for the branches. Cook for 20 to 22 minutes at 170 °C; the edge should brown. Cool 1 hour on the plate.
La Garlande
Mix mascarpone and pistachio. Spread three large zigzag strips on the cooled fir. Spread the raspberries, pushing them slightly into the cream.
Share
Put the tree on a board. Cut wide triangles of branch; the cookie remains thick enough to hold without being hard.
Conservation. Keep covered in the refrigerator and consume within 24 hours. Leave for 10 minutes before serving.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
Baking tips for this recipe
- Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
- Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
- Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.
Substitutions and variations
For fresh fruit, you can replace raspberries with the same weight of strawberries cut into small pieces and well drained. This variant does not apply to a gelled puree or jam.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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