Chocolate Pistachio & Almond Cookies

A delicious afternoon treat on a rainy day – Chocolate Pistachio Almond Cookies. A variation of Triple Chocolate Fudge Cookies with white chocolate and toasted pistachios, almonds and pecans. Just the perfect addition to afternoon tea on a cold and rainy day with a warm cozy cup of tea. Recipe below – original recipe from my favourite Simply The Best (Delicious) cookbook.



Chocolate Pistachio & Almond Cookies


250g unsalted butter
3/4 cup caster sugar
3/4 cup brown sugar
1tsp vanilla extract
1 egg
2 cups plain flour (sifted)
1/4 cup cocoa (sifted)
1 tsp bicarbonate of soda
200g white chocolate
2 cups of mixed pistachios, slivered almonds, whole pecans (roasted)


Preheat the oven to 180Β°C. Line 3 large baking trays with baking paper.

Place the butter, caster sugar, brown sugar and vanilla extract in an electric mixer and beat until thick and pale. Add the egg and beat until well combined. Sift in flour, cocoa and bicarbonate of soda, then stir in chopped white chocolate and chopped pistachios, almonds and pecans. Roll heaped tablespoons of cookie dough into balls, then arrange on the trays 5cm apart. Slightly flatten each ball with the back of the spoon, then bake for 12 minutes or until dry on the surface. Allow to cool until slightly firm, then transfer to wire rack to cool completely.

Top biscuits with extra melted white chocolate and chopped roasted nuts or leave plain (they’re delicious either way!).

Add or subtract the amount of nuts or white chocolate depending on your own tastes!