Pistachio Sandwich Cookies with White Chocolate
Prep Time
1 h 30 min
Porties
Serveert 28
Niveau
Easy
If you love pistachios and white chocolate, get ready for a dangerously addictive treat! These pistachio sandwich cookies are buttery, nutty, and filled with a creamy pistachio center—basically, pure happiness in cookie form. And as if that wasn’t enough, they’re dipped in silky white chocolate and topped with crunchy pistachios and delicate rose petals. Fancy, right? But don’t worry, they’re super easy to make!
Ingrediënten
Once the flour is added, knead the dough briefly. Over-kneading makes the cookies chewy instead of crumbly.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This makes the dough firmer and prevents the cookies from spreading during baking.
Roll out the dough evenly (use a rolling pin with rings or two wooden slats of the same thickness as guides).
Every oven is different, so check after 10 minutes to see if the cookies are golden brown.
If short on time, chill the cookies for 10-15 minutes in the fridge to set the chocolate faster.
Decorate the cookies as desired.
If you love pistachios and white chocolate, get ready for a dangerously addictive treat! These pistachio sandwich cookies are buttery, nutty, and filled with a creamy pistachio center—basically, pure happiness in cookie form. And as if that wasn’t enough, they’re dipped in silky white chocolate and topped with crunchy pistachios and delicate rose petals. Fancy, right? But don’t worry, they’re super easy to make!
Stappenplan
1 Finely grind the pistachios in a food processor. |
2 In a bowl, mix the softened butter, powdered sugar, vanilla sugar, and salt until smooth. |
3 Add the egg and ground pistachios, mix well. Add the flour and baking powder, and knead until smooth. |
4 Lightly flour your work surface and roll out the cookie dough to just under 1 cm thick. |
5 Use a cookie cutter to cut out your desired shapes. |
6 Place the cookies on a baking sheet lined with parchment paper. Bake in a preheated oven at 190 °C (375 °F) for 10-12 minutes, or until lightly golden brown. Let them cool completely. |
7 Spread a layer of pistachio paste on one cookie and place another cookie on top. Repeat with the remaining cookies. |
8 Melt the white chocolate using a double boiler: fill a saucepan with 2 cm of water and bring to a boil. Place a heatproof bowl over the saucepan (without touching the water). Add the white chocolate pieces and let them slowly melt, stirring occasionally until smooth. |
9 Dip each cookie sandwich into the melted white chocolate and place them on parchment paper. |
10 Decorate with thin lines of white chocolate, chopped pistachios, and edible rose petals. Let the chocolate fully harden. |
