Chocolate Cookies with Pistachios
How do you make chocolate and pistachio cookies?
Beat butter with powdered sugar until creamy; add sifted flour, cocoa and vanilla to form the dough. Refrigerate for 30 minutes, shape into balls and decorate with chopped pistachios or make a small well in the center. Bake at 180°C for 18 minutes and, once cool, fill the centers with sweet pistachio cream.
This recipe is very simple and I love it because we can make all the variations we like; in this case I made them with pistachios, but they can be made with whatever nuts we have available at home: almonds, walnuts, hazelnuts—in short, we can let our imagination run wild and even create combinations. The important thing is that they are unsalted. Let's get to work!
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Servings: Makes 20 medium cookies
Ingredients
- 170 g type 0 flour
- 50 g powdered sugar
- 20 g cocoa powder
- 120 g soy butter or margarine
- 1 pinch vanilla
- 2 tablespoons chopped unsalted pistachios
- 2 tablespoons powdered sugar
- 25 g pistachio cream
- Ingredients for 200 g pistachio cream
- 150 g unsalted shelled pistachios
- 80 g powdered sugar
- 4 tablespoons soy milk
Instructions
Start by preparing the cream: clean the pistachios and remove the shells.
Heat a non-stick pan well, lower the heat and add the pistachios so they warm slightly and their natural oils are activated.
Place them in a powerful blender together with the sugar.
Blend well.
Add the milk, one tablespoon at a time.
Continue until you see a cream form. Set aside.
Place the butter or margarine and the powdered sugar in a bowl.
Beat very well until creamy.
Add the sifted flour, cocoa and vanilla, and mix well.
When you have a smooth and even dough, it is ready.
Wrap it in a piece of plastic wrap and place it in the refrigerator for 30-60 minutes.
After the resting time, preheat the oven to 180°C (350°F). Prepare a baking tray lined with parchment paper. Take small pieces of dough and form walnut-sized balls, flatten them slightly and roll some of them in the chopped pistachios. Make a small indentation gently with your finger in the others.
Once all the cookies are shaped and the dough is finished, bake for 16-18 minutes, remove and let cool. When they are completely cold, fill the cookies with the indentation with the sweet pistachio cream. Now we can sit down and enjoy our freshly made cookies with afternoon coffee or our favorite tea. Note: They can be stored for up to 5 days in a cookie tin or in a container with a lid.
Enjoy your meal!
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- 170 g type 0 flour
- 50 g powdered sugar
- 20 g cocoa powder
- 120 g soy butter or margarine
- 1 pinch vanilla
- 2 tablespoons chopped unsalted pistachios
- 2 tablespoons powdered sugar
- 25 g pistachio cream
- Ingredients for 200 g pistachio cream
- 150 g unsalted shelled pistachios
- 80 g powdered sugar
- 4 tablespoons soy milk