Pistachio Sandwich Cookies

Name: Pistachio Sandwich Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 3 h
Yield: 9 pieces
Ingredients: 250 gr butter; 200 gr powdered sugar; 150 gr pistachio; 500 gr flour; 3 egg; 4 tbsp sour cream; 1 tsp baking powder; 1 tsp baking soda; 125 gr pistachio cream; 50 gr butter; 1 tsp orange blossom water; 180 gr milk chocolate chips; 60 ml heavy cream; 1 tbsp butter; 1 tsp vanilla

User Reviews

5

3 reviews

Excellent

Prep Time
10 mins
Cook Time
20 mins
Additional Time
2 hrs 30 mins
Total Time
3 hrs
Servings
9 pieces
Course
Dessert
Cuisine
International

Pistachio Sandwich Cookies

Iris Warren

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These elegant pistachio cookies combine nutty flavors with smooth chocolate ganache and a touch of orange blossom water, creating a dessert that’s as delicious as it is sophisticated.

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Ingredients

Servings

For the cookies:

250 gr butter softened
200 gr powdered sugar
150 gr pistachio fine ground
500 gr flour
3 egg yolk
4 tbsp sour cream
1 tsp baking powder
1 tsp baking soda

For the pistachio filling:

125 gr pistachio cream
50 gr butter softened
1 tsp orange blossom water

For the chocolate ganache:

180 gr milk chocolate chips
60 ml heavy cream
1 tbsp butter
1 tsp vanilla

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Instructions

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For the cookies:

In a large bowl, cream together the butter, powdered sugar, and vanilla extract until smooth.
Add the egg yolks and sour cream, mixing until fully combined.
In a separate bowl, combine the flour, ground pistachios, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing until a dough forms.
Wrap the dough in cling film and refrigerate for at least 2 hours.
When ready to bake, roll the chilled dough between two sheets of parchment paper to approximately ½ cm (0.2 inch) thickness.
Using a round cookie cutter, cut out shapes and place them on a baking tray lined with parchment paper or a silicone mat.
Bake at 180° C (356° F) for 15 minutes, rotating the tray halfway through baking. Allow cookies to cool completely before assembly.

For the pistachio filling:

Combine all ingredients in a bowl and mix until smooth.
Refrigerate for at least 30 minutes to allow the filling to firm up.

For the chocolate ganache:

Place the ingredients in a bowl over a double boiler. Mix until melted and smooth. Remove and let cool completely.

Assembly:

Place a little over 1 teaspoon of filling in between two sandwiched cookies. Cover with chocolate ganache and sprinkle on top a mix of finely chopped chocolate and pistachios.