Description
Delightful homemade pistachio cream cookies blend nutty Middle Eastern flavors with delicate European baking techniques. Gentle green-hued treats invite warm conversations and sweet moments of culinary connection.
Ingredients
Scale
Soft Pistachio Cream Cookies
Main Ingredients:
- 180 grams (6.35 ounces) all-purpose flour
- 115 grams (4 ounces) unsalted butter, melted and cooled
- 1 large egg, at room temperature
- 150 grams (5.3 ounces) pistachio cream spread
- 100 grams (3.5 ounces) semi-sweet or dark chocolate, roughly chopped
- 50 grams (1.8 ounces) unsalted pistachios, shelled and roughly chopped
Sweeteners:
- 100 grams (3.5 ounces) brown sugar
- 50 grams (1.8 ounces) granulated sugar
Baking Agents and Seasonings:
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Flaky salt for sprinkling
Instructions
- Prepare a parchment-lined plate and spread pistachio cream into a thick sheet or small dollops. Freeze for 1 hour until completely solid. If using a sheet, slice into squares and return to freezer.
- In a small bowl, thoroughly mix flour, cornstarch, baking powder, baking soda, and salt. Set mixture aside.
- Whisk melted butter with brown and granulated sugars in a large mixing bowl until fully incorporated. Integrate egg and vanilla extract, whisking until mixture becomes smooth and dense.
- Gently incorporate flour mixture into wet ingredients, stirring until just combined. Delicately fold chopped chocolate and pistachios into dough.
- Portion cookie dough using a 4-tablespoon scoop onto a lined board. Refrigerate for approximately 1 hour until dough firms completely.
- Heat oven to 350F. Carefully flatten each dough ball, positioning frozen pistachio cream in the center and sealing edges. Embellish with additional chocolate, pistachios, and frozen cream fragments. Bake 11-12 minutes until edges solidify but centers remain tender. Immediately garnish with flaky salt after removing from oven.
Notes
- Chilling the dough allows butter to solidify, preventing cookies from spreading too much during baking and creating a more structured texture.
- Freezing pistachio cream beforehand makes it easier to handle and prevents melting when stuffing inside cookies, ensuring a clean and precise filling.
- Use room temperature egg for better integration with wet ingredients, creating a smoother and more consistent cookie dough that blends evenly.
- Select high-quality pistachios and chocolate to elevate the overall flavor profile, ensuring a rich and decadent taste in every bite.
- Prep Time: 2 hours 10 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg