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Pistachio Cream Cookies Recipe

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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.

Ingredients

Scale

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

Find it online: https://islawhite.com/pistachio-cream-cookies-recipe/