Pistachio Cookies with Goji Berries

Ingredients

• 45 g dried goji berries (3 tbsp)
• 40 g pistachio nuts
• 100 g spelt flour type 630
• 120 g spelt flour type 1050
• 45 g Rolled oats
• 100 g softened butter
• 50 g powdered sugar from raw cane sugar
• 1 egg yolk
• Pinch of salt
• 1 organic lemon (zest)
• 0.5 tsp vanilla powder
• 65 g white couverture chocolate

Instructions

1. 1.

   Chop the goji berries and pistachios. Sift both flours together, then fold in oats and 25 g chopped pistachios.

2. 2.

   Beat butter, powdered sugar, egg yolk, a pinch of salt, lemon zest and vanilla powder with an electric mixer until smooth. Add dry ingredients and knead into dough. Roll the dough into a 3 cm diameter log, wrap in foil and chill for 1 hour.

3. 3.

   Cut the log into 0.5 cm thick slices, place on parchment-lined baking sheet and bake at 180 °C (160 °C fan, gas: level 2–3) for 10–12 minutes. Remove from oven and cool for about 30 minutes.

4. 4.

   Melt the couverture chocolate over a double boiler, then lightly brush each cookie with chocolate, immediately sprinkle with goji berries and remaining pistachios, and drizzle more chocolate on top. Chill until the chocolate sets.