Hello friends,
New Christmas cookie recipe, my passion at this time of year (though this recipe can be made all year round! Just so we’re clear!)
Here come the chocolate pistachio diamond bredele.
My Christmas Recipe Collection
As always, this is a simple, easy-to-make recipe that’s perfect for baking with kids and getting into the Christmas spirit. If you’re a fan, I suggest my eBook “Les Gourmandises de Noël” where you’ll find tons of ideas.
Why are they called chocolate pistachio diamond bredele?
The term “diamond” comes from the sugar-coated edges (with brown sugar or white crystal sugar), which give the cookies a sparkling appearance—like diamonds, in a way… Tiny diamonds, let’s not exaggerate!
Many recipes already available for you!
Just a reminder, here are all the bredele recipes already available here for your greatest delight:
- Cocoa and chocolate spread bredele
- Gingerbread bredele
- Coconut bredele
- Spitzbuben bredele
- Spritzbredeles
- Crunchy almond (or hazelnut) cookies
- Santa’s Sleigh
- Gingerbread House
- Saint Nicholas Canes
- Hazelnut shortbread
- Christmas shortcrust house
- Apple jam bredele
- Coconut (and chocolate!) macaroons
Bredele are in my DNA…
For those of you who’ve followed me for a long time—and those discovering me now—you know that bredele are a ritual in my home. It’s such a joy to make them, eat them, but especially to gift them to loved ones. It’s also a great gift idea for teachers when you have little kids.
My tip to keep your chocolate pistachio diamond bredele fresh
I won’t go on and on today. Just a quick reminder: keep your bredele in a metal tin. They’ll last for several weeks—unless they’re devoured before then. Which is quite possible 😉
One last thing
You can make countless variations depending on your mood or your pantry! Swap the chocolate chips and pistachios for pecans, cashews, pine nuts, walnuts, hazelnuts, almonds, raisins, cranberries, dried apricots—you name it! Let your creativity run wild, and be sure to tell me your favorite version in the comments of this post!
And if you’re as big a fan of pistachios as I am, I highly recommend checking out my pistachio and white chocolate cookies—they’re just insane!
The utensils you’ll need:
A stand mixer (or a mixing bowl and spatula),
A baking mat (or a tray lined with parchment paper),
A rolling pin,
Plastic wrap,
And a good paring knife.
That’s it, I’ll stop here. Time to put on your apron and head to the kitchen to make these chocolate pistachio diamond bredele!
The recipe, Chef!
Chocolate Pistachio Diamond Bredele
( Vote !)
Loading...Ingredients
- 250 g flour
- 150 g butter at room temperature
- 125 g sugar
- 10 g vanilla sugar
- 100 g ground almonds
- 30 g egg
- 50 g chocolate chips
- 50 g unsalted pistachios
- 50 g brown sugar (or white sugar)
Instructions
Cream the butter in the bowl of your stand mixer, then add the sugar. Mix well.
Add the 30 g of egg and mix again until the texture is smooth and homogeneous.
Add the vanilla sugar, flour, and ground almonds.
Mix just until everything is well combined.
Roll out the dough into a rectangle shape.
Sprinkle the chocolate chips and the pistachios (roughly chopped with a knife) evenly over the dough.
Roll into a log, wrap in cling film.
Refrigerate the dough for at least one hour.
Preheat your oven to 180°C (356°F).
Roll your log of dough in the brown sugar to coat the outside.
Slice into 5 mm thick rounds.
Place the cookie rounds on a baking sheet lined with parchment paper or a silicone mat.
Bake for around 10 minutes, then let cool on a wire rack.
No Comments