Ingredients
Method
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper
- Cream butter and sugar until pale and fluffy in a large bowl
- Add Nutella and egg; mix until fully combined
- Divide mixture into two parts: noix et cacao and dry ingredients
- Combine dry ingredients (flour, cocoa powder, baking powder) in one bowl; pistachios in the other
- Fold pistachios gradually into the butter mixture in 3 additions
- Drop rounded 30g dough balls spaced apart onto the prepared sheet
- Bake 12 minutes until edges are golden but centers remain soft
Notes
Use a digital kitchen scale for precise 30g portions
Stir cold butter to soften after freezing if over-creamed
Store in airtight container up to 3 days
Substitute 1/4 cup almond flour for wheat-free option
Wait 5 minutes before transferring to cooling rack for crisp edges
Stir cold butter to soften after freezing if over-creamed
Store in airtight container up to 3 days
Substitute 1/4 cup almond flour for wheat-free option
Wait 5 minutes before transferring to cooling rack for crisp edges