Ingredients
Equipment
Method
Baking Instructions
- Preheat your oven to 350°F (175°C). Prepare your baking sheet by lining it with parchment paper.
- In a medium bowl, beat the softened butter and powdered sugar together until airy and fluffy, about 3-5 minutes.
- Add the pistachio paste, egg yolk, vanilla extract, and almond extract. Mix until well combined, about 1-2 minutes.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this mixture to the wet ingredients, mixing gently.
- Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
- Bake for 10-12 minutes, or until just set and lightly golden at the edges. Let cool.
- Make the pistachio cream filling by blending softened butter, additional powdered sugar, and pistachio paste until creamy.
- Spread a layer of pistachio cream on one cookie and sandwich it with another cookie. Repeat until all are assembled.
- Dust the cookies with powdered sugar and sprinkle crushed pistachios on top before serving.
Nutrition
Notes
Use softened butter, avoid overmixing, and ensure cookies cool completely before adding the filling for the best texture. Dust with powdered sugar for a beautiful finish.