If you’re someone who leans toward nutty desserts, this one deserves your attention. These rustic pistachio-filled butter cookies offer a satisfying blend of crumbly, buttery pastry and rich, creamy pistachio filling. They’re subtly sweet, have a wonderfully delicate texture, and come together with minimal effort. Perfect for afternoon coffee breaks or to round off a meal on a gentle, nutty note, they look charming and taste even better.
You don’t need any fancy equipment—just a simple dough, a good pistachio spread, and a little patience while they bake to golden perfection.
The Appeal of Pistachio Spread
Unlike many nut-based sweets that rely on ground nuts within the dough, this recipe lets the pistachio shine right at the center—literally. The pistachio spread forms a creamy middle that melts slightly in the oven, offering a rich contrast to the short, crumbly exterior. If you’ve never tried pistachio cream before, think of it as the greener cousin to hazelnut spread: earthy, slightly sweet, and luxuriously smooth.
Feel free to use a high-quality store-bought pistachio spread or, if you’re adventurous, make your own by blending roasted pistachios with a touch of sugar and oil until creamy.
Ingredients That Do the Heavy Lifting
All-purpose flour (farina 00): This fine Italian-style flour keeps the pastry light and tender, with just enough structure to hold the filling.
Cold butter: The key to a melt-in-your-mouth texture. It should be just firm enough to cut into the flour, forming that delicate, flaky crumb once baked.
Egg: Just one small egg binds everything together, adding a touch of richness without weighing down the dough.
Sugar: A modest amount sweetens the pastry, letting the pistachio filling take center stage.
Vanilla extract: Brings warmth and rounds out the flavor of the dough without overpowering the pistachio.
Salt: A pinch sharpens the flavors and balances the sweetness.
Pistachio spread: The filling and focal point. Opt for one with a high percentage of real pistachios and minimal added ingredients.
Milk (for brushing): This helps achieve a gently golden, lightly crisp finish.
Pistachio granules & granulated sugar: These decorate the top and add crunch and visual appeal.
Step-by-Step: Assembling the Cookies
1. Prepare the Dough:
In a food processor, combine the flour, cubed cold butter, sugar, egg, vanilla extract, and salt. Pulse just until the dough begins to come together. You’re aiming for a soft but not sticky mixture. If it seems too dry, a teaspoon of cold water can help.
2. Chill (Optional but Recommended):
Wrap the dough in cling film and chill for about 20–30 minutes. This makes it easier to roll out and helps prevent spreading during baking.
3. Roll and Cut:
On a lightly floured surface, roll out the dough to about 3–4mm thick. Use a round cookie cutter or glass to cut circles. You’ll need an even number—half for the base, half for the tops.
4. Fill and Seal:
Spoon a small amount of pistachio cream (roughly ½ teaspoon) onto the center of each bottom circle. Avoid overfilling, as it can leak out during baking. Cover with a second circle and gently press the edges to seal.
5. Final Touches:
Place the assembled cookies on a parchment-lined baking sheet. Brush the tops lightly with milk, then sprinkle with granulated sugar and chopped pistachios.
6. Bake:
Bake in a preheated oven at 180°C (350°F), static mode, for about 15 minutes or until the edges are lightly golden. They’ll still be a bit soft when warm but will firm up as they cool.
Serve with Confidence
These cookies are best served slightly warm or fully cooled, when the pastry has firmed up and the filling sits just right. They pair beautifully with espresso, black tea, or even a glass of cold milk. Their rustic look makes them ideal for casual gatherings, while their unique flavor can easily hold its own on a holiday cookie tray.
Make-Ahead and Storage Tips
Store the cookies in an airtight container at room temperature for up to 4 days. If you live in a warmer climate, refrigeration may help preserve the filling, though it may slightly change the texture of the pastry.
Want to make them in advance? Shape and fill the cookies, then freeze them unbaked. When you’re ready to enjoy, bake straight from frozen, adding an extra 2–3 minutes to the baking time.
These pistachio-filled butter cookies are the kind of treat that doesn’t shout for attention but quietly wins everyone over. Unfussy yet indulgent, they offer a bite-sized reminder that sometimes, the simplest recipes bring the most satisfaction.
Rustic Pistachio-Filled Butter Cookies
Ingredients
Pastry Ingredients
- 160 g All-purpose flour (farina 00) The flour provides the structure and light texture for the pastry.
- 60 g Cold butter Butter adds richness and helps achieve a tender, flaky texture.
- 1 small Egg The egg binds the dough together and adds a touch of richness.
- 50 g Sugar Sweetens the dough just enough to balance the pistachio filling.
- 1 teaspoon Vanilla extract Vanilla enhances the flavor of the dough without overpowering the pistachio.
- 1 pinch Salt A pinch of salt enhances the overall flavor.
- 50 g Pistachio spreadable cream The pistachio cream is the heart of this recipe, providing rich flavor and creaminess.
- 1 tablespoon Milk Used to brush over the biscuits for a golden finish.
- 2 tablespoons Pistachio granules Used for decorating and adding a bit of crunch.
- 1 tablespoon Granulated sugar Adds a light sweetness and a touch of sparkle to the cookies.
Instructions
Preparation
- In a food processor, combine the flour, cold butter, egg, sugar, vanilla extract, and salt. Pulse until a dough forms. The mixture should resemble coarse crumbs before coming together.
- Wrap the dough in plastic wrap and chill for 20–30 minutes. This will make it easier to roll out.
- Once chilled, roll the dough out on a floured surface to about 3–4mm thickness. Use a round cookie cutter or glass to cut circles.
- Place half of the dough circles on a parchment-lined baking sheet. Spoon a small amount of pistachio cream into the center of each circle.
- Top with the remaining dough circles and gently press the edges to seal. Make sure the pistachio cream stays inside.
- Brush the tops of the cookies lightly with milk, then sprinkle with granulated sugar and pistachio granules.
- Bake in a preheated oven at 180°C (350°F) for 15 minutes, or until the edges are lightly golden. Allow to cool before serving.
Notes
- If the dough feels too sticky, add a little more flour to make it easier to roll out.
- You can make these cookies in advance. Once assembled, freeze the unbaked cookies and bake them fresh whenever you need them.
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