White Chocolate and Pistachio Mandelbrot with Cardamom and Rosewater
Recipe and photo by Tami Ganeles Weiser
Prep Time: 25 minutes Cooling Time: 20 minutes Cook Time: 1 hour
A crunchy white chocolate and pistachio cookie with a touch of the exotic from the cardamom and rosewater in the batter.
¾ cup brown butter (see Kitchen Tips)
1 cup (204 grams) granulated sugar
4 large eggs
2 teaspoons (10 grams) vanilla bean paste
½ teaspoon rose water
3½ cups (455 grams) all-purpose, unbleached flour
¾ teaspoon (4 grams) salt
1½ teaspoons (7 grams) baking powder
1 teaspoon (5 grams) baking soda
2 ½ teaspoon (5 grams) ground cardamom
½ teaspoon ground cinnamon
3 scrapes fresh nutmeg (see Kitchen Tips)
1 cup white (170 grams) white chocolate chunks
⅔ cup (84 grams) shelled, salted pistachios, lightly chopped
- Preheat the oven to 350°F. Spray a rimmed baking sheet with nonstick vegetable oil spray and line it with parchment paper. Set aside.
- Combine the brown butter, sugar, eggs, vanilla, and rose water in the bowl of stand mixer fitted with the paddle attachment (or in a mixing bowl if you are using a handheld electric mixer), and mix at medium-low speed until well blended.
- Sift together the flour, salt, baking powder, baking soda, cardamom, cinnamon, and nutmeg on a sheet of parchment paper. Add the flour mixture to the egg mixture and mix at low speed, until just combined. Add the white chocolate and pistachios and mix with a spoon until combined.
- Place the dough in the center of the prepared baking sheet and shape into a 12-inch by 2½-inch log. (It will be 1½ to 2 inches high.) Bake for 36 to 40 minutes, until the log is golden in color and has expanded in size to about 13 by 4 inches. Let cool for 15 to 20 minutes and transfer to a work surface.
- Line the baking sheet with clean parchment paper. With a long serrated knife, gently slice the log on the diagonal into ½ inch thick slices. You will have 26 cookies. Gently move each slice, cut side up, onto the prepared baking sheet. Bake again for 15 to 20 minutes, until the cookies are toasted, a crust has formed where they were cut, and they are slightly firm to the touch in the center.
- Prepare the brown butter by melting unsalted butter in a medium-sized saucepan. Cook over low heat, stirring occasionally, for 10 to 12 minutes, until the milk solids turn brown and the butter has a nutty aroma. (It will foam and separate a bit but this is fine.) Remove from the heat, strain out the solids through a fine-mesh sieve, discard the solids, and set the remaining liquid aside to cool completely. Note that butter burns easily, so watch the heat carefully and lift the pot off the burner occasionally if it seems like it’s becoming too hot. For ¾ cup brown butter, you will need 2 sticks (1 cup/227 grams/8 ounces/16 tablespoons) unsalted butter.
- Nutmeg is available ground, but if you buy the whole nutmeg and grate it or scrape it with a sharp knife yourself, the flavor and fragrance will be much stronger. Look for it in specialty spice stores, good supermarket spice sections, or online.