Pistachio delights with white chocolate cream

Beat softened butter with powdered sugar and salt until creamy. Gradually add the egg white while continuing to beat.

Finally, add the mixture of sifted flour and cornstarch. Mix until combined, forming a soft dough.

Place the dough into a piping bag fitted with a star tip and pipe out cookie shapes onto a silicone baking mat or parchment paper. You can use a mat with eclair markings for uniform shapes.

Bake the cookies at 180°C (356F) for about 20 minutes or until they turn golden.

Allow the cookies to cool completely.

In a blender, combine pistachios and salt. Blend until you have a paste-like consistency.

Melt white chocolate and add it to the pistachio paste. Continue blending until smooth.

Allow the mixture to cool slightly, then pipe it onto the cookies from the piping bag.

Sprinkle the tops with chopped pistachios for added texture and flavor.