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Pistachio Sandwich Cookies

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.

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

Ingredients

For the cookies:
  • 250 gr softened butter
  • 200 gr powdered sugar
  • 150 gr fine ground pistachios
  • 500 gr flour
  • 3 egg yolks
  • 4 tbsp sour cream
  • 1 tsp baking powder
  • 1 tsp baking soda
For the pistachio filling:
  • 125 gr pistachio cream
  • 50 gr softened butter
  • 1 tsp orange blossom water
For the chocolate ganache:
  • 180 gr milk chocolate chips
  • 60 ml heavy cream
  • 1 tbsp butter
  • 1 tsp vanilla

Instructions

For the cookies:
    Cup of Yum
  1. In a large bowl, cream together the butter, powdered sugar, and vanilla extract until smooth.
  2. Add the egg yolks and sour cream, mixing until fully combined.
  3. 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.
  4. Wrap the dough in cling film and refrigerate for at least 2 hours.
  5. When ready to bake, roll the chilled dough between two sheets of parchment paper to approximately ½ cm (0.2 inch) thickness.
  6. Using a round cookie cutter, cut out shapes and place them on a baking tray lined with parchment paper or a silicone mat.
  7. 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:
  1. Combine all ingredients in a bowl and mix until smooth.
  2. Refrigerate for at least 30 minutes to allow the filling to firm up.
For the chocolate ganache:
  1. Place the ingredients in a bowl over a double boiler. Mix until melted and smooth. Remove and let cool completely.
Assembly:
  1. 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.

Notes

  • Tip: For a summer twist, replace the pistachio filling with a generous scoop of pistachio ice cream before sandwiching the cookies.