for 35 pieces

Pistachio cream

50 g	white chocolate, finely chopped
60 g	pistachios, coarsely chopped
50 g	butter, soft

Biscuits

200 g	white flour
75 g	sugar
1 ½ tbsp	cocoa powder
1 pinch	salt
125 g	butter
1 ½ tbsp	water

How it's done

Pistachio cream

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Place the melted chocolate, pistachios and butter in a measuring cup, puree until creamy, transfer to a piping bag.

Biscuits

Place the flour, sugar, cocoa powder and salt in a bowl, mix. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead.

To shape

Using your hands, create walnut-sized mounds and spread them out on a baking tray lined with baking paper. Use a wet finger to make small depressions in the middle of the biscuits.

To bake

Approx. 8 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack. Pipe the pistachio cream into the hollows.

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