Description
Delicious chocolate pistachio sandwich cookies with a creamy filling, perfect for any occasion.
Ingredients
Scale
- ½ cup (113 g) unsalted butter, softened but not melted
- ½ cup (100 g) granulated sugar
- ⅓ cup (67 g) light brown sugar
- 1 large egg, room temperature
- 1 ¾ cups (198 g) cake flour
- ¼ cup (25 g) natural cocoa powder (unsweetened)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon table salt
- ⅔ cup (195 g) pistachio cream
- ⅔ cup (52 g) toasted kataifi
- ⅓ cup (70 g) couverture or semisweet chocolate, for drizzling
- 2 Tablespoons roasted, salted pistachios, for garnish
- ¾ teaspoon vanilla extract
- 1 Tablespoon avocado oil
Instructions
- Step 1: Mix the pistachio cream until it is smooth and vibrant in color, aiming for a creamy texture that spreads easily but holds its shape.
- Step 2: Scoop the pistachio cream onto a parchment-lined tray in small portions and freeze for about 30 minutes until firm. This step prevents the filling from melting during baking.
- Step 3: In a large bowl, cream the softened unsalted butter, granulated sugar, and light brown sugar together until fluffy. Add the egg and vanilla extract, mixing well to combine. Add the avocado oil and mix gently. Sift together the cake flour, cocoa powder, baking soda, baking powder, and table salt. Add the dry ingredients to the wet mixture and mix just until combined, avoiding overmixing to maintain cookie tenderness.
- Step 4: Take a small scoop of cookie dough and flatten it slightly. Place a frozen scoop of pistachio filling in the center, then cover it with another flattened dough piece, fully enclosing the filling. If the filling feels too soft, refrigerate it for an additional 30 minutes before assembling.
- Step 5: Preheat the oven to 350°F (175°C). Place the filled cookies on a parchment-lined baking tray and bake for about 10 minutes. Immediately after removing from the oven, gently flatten each cookie with a spatula about 1 minute after baking to help them maintain their shape and bake evenly.
- Step 6: Allow the cookies to cool completely. Melt the couverture or semisweet chocolate in a microwave-safe bowl or double boiler, heating in short intervals (15 seconds) to prevent burning. Drizzle the melted chocolate over the cooled cookies. Garnish with crushed roasted pistachios or toasted kataifi as desired. If the chocolate drizzle thickens, microwave it again briefly (15 seconds) to restore fluidity.
Notes
- Room Temperature: Store cookies in an airtight container at room temperature for up to 2 days to retain texture and flavor.
- Refrigeration: Keep cookies in an airtight container in the refrigerator for up to 7 days, ensuring they remain moist without drying out.
- Freezing: Wrap cookies individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature before serving.
- If the dough feels sticky and difficult to handle, refrigerate it for 15 minutes to prevent excessive spreading during baking.
- Cookies flattening too much while baking can be reshaped gently with a spatula immediately after removing from the oven.
- For better dough cohesion to prevent crumbling, consider adding 1 additional tablespoon of butter.
- Use room-temperature egg for better mixing and moisture balance.
- Ensure the pistachio cream is adequately frozen to avoid melting into the cookie dough during baking.
- No specific reheating instructions provided. Thaw frozen cookies at room temperature before serving.
- Serve these sandwich cookies alongside a fresh fruit salad or a scoop of sugar-free vanilla ice cream. Pair with a cup of herbal tea or freshly brewed coffee for a complementary experience.
- These cookies can be transformed into ice cream sandwiches by placing low-sugar ice cream between two cookies. Add to a dessert platter alongside gluten-free brownies or assorted fruit tarts for variety.
- Use Dutch-processed cocoa powder instead of natural cocoa powder for a smoother chocolate flavor.
- Substitute dark chocolate chips for semisweet in the drizzle for added richness.
- Unsalted pistachios can replace roasted, salted pistachios for less salt intensity in garnish.
- Cake flour yields a tender cookie texture; if unavailable, substitute with 1 ¾ cups minus 2 tablespoons of all-purpose flour plus 2 tablespoons cornstarch for similar tenderness.
- Use high-quality cocoa powder, preferably Dutch-processed, for a richer, smoother chocolate taste.
- Light or dark brown sugar can be used; dark brown sugar gives a more intense caramel flavor.
- Unsalted butter allows control over salt content in the dough; ensure it is softened but not melted for proper consistency.
- Avocado oil keeps the cookies moist but can be substituted with a neutral oil if needed.
- Real vanilla extract enhances chocolate notes and adds warmth to the flavor profile.
Nutrition
- Serving Size: 1 cookie
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified