Dutch Pink Cookie with Pistachio Nuts & Raspberries

Course Pastry, Sweet

Cuisine Dutch

Prep Time 15

Cook Time 20

Servings 8 servings

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.

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.

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!