MAX BRENNER RECIPES

Cookies Pistachio

3500g Flour

30g Baking Soda

20g Salt

1400g Butter

600g Brown Sugar

1000g Demerara sugar

1000g eggs

1500g White Chocolate (chopped)

750g Shredded roasted pistachios

1500g Pistachio spread

Pistachio Perlin:

Fill a mold with pistachio spread, 70g each, and freeze it.

Preparation Instructions:

1 . Soften the butter 2 . Cut the butter to small cubes