Rustic Pistachio-Filled Butter Cookies
These rustic pistachio-filled butter cookies offer a delicate balance of crumbly, buttery pastry and rich pistachio cream filling. Perfect for any occasion, they’re an indulgent yet simple dessert that's sure to please nut lovers and those with a sweet tooth.
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.