Dutch Pink Cookie – Extra Large

Instead of multiple small dutch pink cookies, normally made in a muffin tin, I made this XL version! Great to share on a birthday, celebration or other party. Since I love the pistachio & raspberries combination, I replaced the blanched almonds (in the traditional recipe) for pistachio nuts. However, want to keep things traditional? You can of course switch the pistachio nuts for almonds 😉

Dutch Pink Cookie with Pistachio Nuts & Raspberries

Servings 8 servings
Prep Time 15 minutes
Cook Time 20 minutes
10 minutes


  • Cake Pan Ø8.6 inches or Ø7.8 inches
  • Baking Paper
  • Food Processor
  • Whisk or electric mixer
  • 3 Bowl
  • Kitchen Scale
  • Citrus Grater
  • Spatula


  • 100 gram Pistachio Nuts 1 cup
  • 100 gram Sugar ½ cup
  • 3 Eggs
  • 50 gram Butter 3 tablespoons of butter
  • Pinch of Salt
  • 1 Lemon
  • 20 gram Cornstarch ¼ cup
  • 60 gram Oat Flour ½ cup + 1 heaped tablespoon


  • 250 gram Powdered Sugar
  • 2 tsp Dried Beet Powder or pink food coloring
  • Water
  • Raspberries
  • Pistachio Nuts
  • Basil



  • Butter the cake tin and add a baking paper on the bottom. Just to make sure you can remove the cookie easily after baking.
  • Preheat the oven on 170 degrees Celsius or 340 degrees Fahrenheit.

The Batter

  • Add the nuts and sugar to the food processor. Let the machine run until you have a very fine crumb. Then add 1 egg, the butter and zest of a lemon.
  • Seperate 2 eggs into the egg yolks and egg whites. Add the egg whites to a bowl, which is made fatfree with some lemon juice. Transfer the egg yolks in the food processor and turn it on shortly to mix everything.
  • Whisk the egg whites with juice of half a lemon and a pinch of salt. The egg whites are ready when they don't move in the bowl when you turn it up side down. So completely until meringue stage 😉
  • Pour the nut mixture into a bowl and add the cornstarch and flour. Add some of the egg whites and mix with a spatula. Then add the rest of the egg whites and mix through. Try to keep the batter as airy as possible!


  • Then pour the batter in the baking tin and bake it for about 20 minutes in the preheated oven.

The Topping

  • When the cookie is completely cooled down, we can start on the glaze. Mix the powdered sugar with the beetroot powder. Add the water by teaspoon to make sure you don't add too much water. Mix until you have a thick pink glaze.
  • Divide the glaze on the cookie and let it set.
  • Wash the raspberries and dry them kindly. Add the raspberries once you are serving the cookie. The excess water of the raspberrie may delute the glaze, which results in a more messy looking cookie 😉 Feel free to top the cookie with other ingredients, like basil leaves, chopped pistachio nuts, white chocolate or mint!
Course: Pastry, Sweet
Cuisine: Dutch

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