• 2 packages (2X225g) Petit Beurre or Marie biscuits
• 1 cup (140g) pistachios (Halep/Aleppo style)
• 1 cup (120g) cranberries
• 8 dried golden apples
• 2 tablespoons (20ml) cognac
For the Coating
• 1 package (200g) melted white chocolate
• ½ cup (60g) cranberries
• ½ cup (70g) Aleppo pistachios
METHOD
1. In a small saucepan, combine the unsalted butter and heavy cream. Place over heat and stir until the butter melts. Add the white couverture chocolate. Lower the heat and stir until the chocolate melts. Pour in the cognac. Let the mixture cool down. If you pour it hot over the biscuits, they will become too soft.
Break the biscuits into 5-6 pieces and place them in a large bowl. Add the pistachios (no need to chop them, keep them whole), the cranberries, and the finely chopped dried golden apples.
2. Pour in the butter mixture and stir. Set aside for 5 minutes. Stir again to ensure the mixture coats everything evenly. Line a rectangular mold well with plastic wrap, leaving some overhang on all sides. Pour the mixture into the mold and press down so it spreads evenly. Tap the mold firmly on the counter to ensure the mixture settles well around all the biscuits. Fold the overhanging plastic wrap over the Duchess. Press down firmly.
3. Place it in the refrigerator for 4-5 hours. Open the plastic wrap, invert the mold, and unmold. Serve the Duchess by drizzling with the melted white chocolate and sprinkling with the Aleppo pistachios and cranberries.
