Pistachio Cream Cookies Recipe

Introduction

These Pistachio Cream Cookies are a delightful treat combining tender, buttery cookies with a luscious pistachio cream filling. Perfect for sharing or enjoying with a cup of tea, they bring a subtle nutty flavor and a hint of almond extract that will keep you coming back for more.

Ingredients

• 1 cup (120 g) all-purpose flour
• 1/2 cup (60 g) powdered sugar
• 1/2 cup (115 g) unsalted butter, softened
• 1/4 cup (60 g) pistachio paste
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 teaspoon salt
• 1/4 cup (30 g) crushed pistachios (for garnish)

Instructions

1. Step 1: In a mixing bowl, beat the softened butter and powdered sugar until the mixture becomes light and fluffy.
2. Step 2: Add the pistachio paste, egg yolk, vanilla extract, and almond extract. Mix well until all ingredients are fully combined.
3. Step 3: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture into the wet ingredients, blending gently until a dough forms.
4. Step 4: Shape the dough into small balls and arrange them on a baking sheet lined with parchment paper, spacing them evenly apart.
5. Step 5: Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes, or until the cookie edges turn lightly golden. Remove and let cool completely.
6. Step 6: To prepare the cream filling, combine additional pistachio paste (about 2 tablespoons), softened butter (2 tablespoons), and powdered sugar (2 tablespoons). Mix until smooth and creamy.
7. Step 7: Spread the pistachio cream evenly on the bottom side of one cookie, then sandwich it with another cookie. Repeat with remaining cookies.
8. Step 8: Dust the assembled cookies with powdered sugar and sprinkle crushed pistachios on top for garnish before serving.

Tips & Variations

• For a more intense pistachio flavor, toast the crushed pistachios lightly before using them as garnish.
• If you can’t find pistachio paste, you can blend shelled pistachios with a little honey or oil until smooth as a substitute.
• Add a pinch of cardamom or cinnamon to the dough for a warm spicy note.
• Chill the dough for 30 minutes before baking to help maintain cookie shape.

Storage

Store these pistachio cream cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. Let refrigerated cookies come to room temperature before serving to enjoy their full flavor and soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond paste instead of pistachio paste?

Yes, almond paste can be used as a substitute but it will change the flavor profile. The cookies will taste more like almonds rather than pistachios.

How do I make pistachio paste at home?

Simply blend shelled, unsalted pistachios with a small amount of neutral oil or honey until smooth. Adjust the texture by adding more oil as needed to create a thick paste.

Pistachio Cream Cookies Recipe

Print Recipe

★★★★★

4.9 from 306 reviews

These Pistachio Cream Cookies are delicate, buttery treats filled with rich pistachio cream. Featuring a tender cookie base enhanced with pistachio paste and topped with crushed pistachios, these cookies offer a perfect balance of nutty flavor and sweetness. Ideal for special occasions or as an elegant snack.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: About 16 cookies (8 sandwich cookies) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (120 g) all-purpose flour
• 1/2 cup (60 g) powdered sugar
• 1/2 cup (115 g) unsalted butter, softened
• 1/4 cup (60 g) pistachio paste
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 teaspoon salt

Garnish and Filling

• 1/4 cup (30 g) crushed pistachios (for garnish)
• Additional pistachio paste (approx. 2 tablespoons for cream filling)
• Additional unsalted butter, softened (approx. 2 tablespoons for cream filling)
• Additional powdered sugar (approx. 1/4 cup for cream filling)

Instructions

1. Prepare the dough: In a mixing bowl, cream together the softened unsalted butter and powdered sugar until the mixture is light and fluffy, which creates a smooth base for the dough.
2. Combine wet ingredients: Add pistachio paste, egg yolk, vanilla extract, and almond extract to the creamed butter mixture. Mix thoroughly until all ingredients are well incorporated and the batter is smooth.
3. Incorporate dry ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt. Gradually add this dry mixture to the wet ingredients, mixing gradually until a consistent dough forms.
4. Shape cookies: Roll the dough into small balls, approximately 1 inch in diameter, and place them spaced apart on a baking sheet lined with parchment paper or a silicone mat.
5. Bake the cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes, or until the edges just start to turn a light golden color, ensuring a tender texture inside.
6. Make the cream filling: While the cookies bake and cool, prepare the pistachio cream by mixing additional pistachio paste with softened butter and powdered sugar until the filling is smooth and creamy.
7. Assemble the cookies: Once the cookies are completely cooled, spread a generous amount of the pistachio cream filling on the flat side of one cookie and sandwich it with another cookie.
8. Garnish and serve: Dust the assembled cookies with powdered sugar and sprinkle crushed pistachios on top for an attractive finish and added texture before serving.

Notes

• Use room temperature butter for easier mixing and better texture.
• Pistachio paste can be homemade or store-bought; ensure it is smooth for best results.
• Store assembled cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
• For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
• Ensure cookies are cooled completely before assembling to avoid melting the cream filling.

Keywords: Pistachio cookies, pistachio cream, sandwich cookies, nutty dessert, buttery cookies, baked sweets