Pistachio Raspberry Cookies with White Chocolate

In a mixer bowl, combine *white sugar*, *panela sugar*, *softened butter*, *salt*, and *baking soda* dissolved in *lemon juice*. Mix them using the paddle attachment until well combined.

Add the *egg*, *almond flour*, *pistachio paste*, and *ground pistachios*. Continue mixing until the mixture is smooth.

Stir in the *white chocolate*, *all-purpose flour*, and a few drops of *green food coloring*. Mix to form a dough.

Cover the dough with *plastic wrap* and refrigerate for at least 2 hours.

In a small bowl, mix the *pectin* with the *sugar*. Gradually add this mixture to the *raspberry puree* as it heats, stirring constantly.

Heat until you see the first signs of boiling, then transfer the mixture to a wide container. Cover with plastic wrap directly on the surface and allow to cool completely.

Melt the *cocoa butter* in the microwave in 40-60 second bursts and pour it over the *white chocolate*.

In a saucepan, gently heat the *heavy cream*, *glucose syrup*, and *pistachio paste*, stirring occasionally until it begins to boil.

Remove from heat and pour over the *white chocolate*. Blend the mixture well with a blender. Stir in the *cold butter* until fully dissolved.

Transfer the ganache to a wide container, cover with plastic wrap touching the surface, and chill.

Remove the *dough* from the fridge and form balls weighing about 70 grams (2.5 ounces) each. Place them on a baking sheet lined with parchment paper, ensuring there is enough space between them as they will spread during baking.

Bake in a preheated oven at 170-180°C (340-350°F) for 15-20 minutes.

Transfer the baked cookies to a rack to cool completely.

Once the cookies are cooled, pipe the chilled *pistachio ganache* and *raspberry gel* on top of each cookie. For an extra touch, *decorate* with fresh raspberries.