Pistachio Kataifi Cornstarch Cookies
Prep Time
1 h 30 min
Porties
Serveert 30
Niveau
Easy
If you love cookies, pistachios, and chocolate (and honestly, who doesn’t?), then buckle up because these cookies are about to change your life. Imagine biting into a soft, melt-in-your-mouth cookie, only to be surprised by a crunchy, nutty, and slightly caramelized pistachio filling. Oh, and did I mention they’re coated in silky milk chocolate and topped with edible gold? Yep, these cookies are basically luxury in bite-sized form.
The secret ingredient here? Kataifi! That crispy, shredded pastry you usually see in Middle Eastern desserts. We toast it until golden brown, mix it with pistachio paste, and stuff it into a buttery cookie dough that’s softer than your favorite pillow. The result? A cookie that’s crispy, creamy, and completely irresistible.
Ingrediënten
Ensure the kataifi turns a deep golden brown before mixing it with the pistachio paste. This gives a crunchy bite and a richer flavor. Stir continuously while frying to prevent burning.
When forming the filling, press it together so it stays compact. This makes it easier to fill the cookies without the filling falling apart.
The cookie dough should be soft and pliable, not crumbly.
Make sure to wrap the cookie dough firmly around the filling and pinch it closed properly to prevent the cookies from bursting open during baking.
Lightly grease your hands or use a bit of flour if the dough sticks to your fingers.
Cornstarch-based cookies do not turn golden brown in the oven but remain quite pale.
If the chocolate is too thick, add a small amount of sunflower oil (1 teaspoon) to make it more fluid.
Use a piping bag or a small plastic bag with a snipped-off tip to create neat, thin lines of chocolate or pistachio paste on the cookies.
Sprinkle the chopped pistachios immediately after dipping in chocolate so they stick well.
If you love cookies, pistachios, and chocolate (and honestly, who doesn’t?), then buckle up because these cookies are about to change your life. Imagine biting into a soft, melt-in-your-mouth cookie, only to be surprised by a crunchy, nutty, and slightly caramelized pistachio filling. Oh, and did I mention they’re coated in silky milk chocolate and topped with edible gold? Yep, these cookies are basically luxury in bite-sized form.
The secret ingredient here? Kataifi! That crispy, shredded pastry you usually see in Middle Eastern desserts. We toast it until golden brown, mix it with pistachio paste, and stuff it into a buttery cookie dough that’s softer than your favorite pillow. The result? A cookie that’s crispy, creamy, and completely irresistible.
Stappenplan
1 Finely grind the pistachios in a food processor. |
2 Cut the kataifi into small pieces. Heat the butter (25 g) in a frying pan over medium heat. Add the kataifi and fry until golden brown. |
3 In a bowl, mix the fried kataifi with the pistachio paste and the finely ground pistachios. Let the mixture cool. |
4 Take portions of 8 g, press into small pieces, and place them on a sheet of parchment paper. Refrigerate. |
5 In a deep bowl, mix the melted butter, powdered sugar, and vanilla sugar. Add the beaten egg and mix well. |
6 Add the cornstarch, flour, and baking powder. Knead until smooth. |
7 Take 16 g of cookie dough, knead it, and roll it into a ball. Place it on a sheet of parchment paper. |
8 Flatten the ball in your palm and place a portion of the pistachio filling in the center. |
9 Fold the dough tightly around the filling and pinch it closed. |
10 Place the filled cookies on a baking tray lined with parchment paper. Bake in a preheated oven at 190 °C for 10-15 minutes. Keep an eye on the baking time, as every oven works differently. Let the cookies cool completely. |
11 Melt the milk chocolate using a double boiler. |
12 Dip the cookies in the melted chocolate and place them on parchment paper. |
13 Garnish with thin lines of milk chocolate, pistachio paste, chopped pistachios. |
