Pistachio Cookies

These are super delicious. Worth the extra work and they would be great for a party!

  • 1/2 cup sugar

  • 2 large egg yolks, lightly beaten

  • 3 ounces semisweet chocolate, melted and cooled

  • 4 ounces salted shelled pistachios (about 1 cup), ground to a paste in a food processor

  • 1 large egg white

  • 1/8 teaspoon pure vanilla extract

  • Pinch of coarse salt

  • 6 ounces bittersweet chocolate, chopped

  • 1 tablespoon vegetable shortening

  • For the garnish: slivered, unsalted, shelled pistachios

    1. Make filling: Bring 1/4 cup sugar and 1/4 cup water to a simmer in a small saucepan over medium heat, stirring until sugar has dissolved; set aside.
    2. Put egg yolks in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk by hand until yolks are warm to the touch, about 2 minutes. Fit mixer with the whisk attachment. Mix yolks on medium speed; pour in sugar syrup. Raise speed to high; mix until mixture is cool and fluffy, about 3 minutes. Reduce speed to medium; drizzle in melted chocolate. Refrigerate until firm, about 45 minutes.
    3. Make cookies: Put pistachio paste and rest of sugar in the clean bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Mix in the egg white, vanilla, and salt.
    4. Preheat oven to 350 degrees. Transfer dough to a pastry bag fitted with a small (about 1/4 inch) plain round tip (such as Ateco #10). Pipe 1-inch rounds onto a baking sheet lined with parchment paper, spacing about 1 inch apart.
    5. Bake cookies until firm and golden around edges, about 10 minutes. Transfer on parchment to a wire rack, and let cool completely.
    6. Place cookies, bottom sides up, on a wire rack set over a baking sheet. Spread 1 to 1 1/2 teaspoons chocolate filling on bottom of half of the cookies. Sandwich with remaining cookies. Freeze 1 hour.
    7. Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from heat. Add shortening; stir until combined. Let cool, stirring, until mixture is lukewarm.
    8. Using a chocolate fork or regular fork, hold 1 cookie at a time above bowl of chocolate glaze. Spoon glaze over cookie, letting excess drip back into bowl. Transfer to a wire rack set over a baking sheet. Garnish with slivered pistachios. Refrigerate until set, 5 minutes. Cookies can be refrigerated in single layers in airtight containers up to 3 days.


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    razortek said...

    lol looks like an apple xD

    MALCOM. said...

    those look soo good!

    comradejoker.blogspot.com/ said...

    Wow, Never heard of those, They look incredibly tastey!

    nubilus said...

    ooooohhh these look delicious

    Anonymous said...

    hmmm that look is dangerous delicius :P

    Fuuuuuuuu said...

    This looks so delicious

    Barnacle said...

    looks really good :D

    cupcakelady said...


    Anonymous said...

    hmm that look's is really delicius

    kmartsmartsuperstar said...

    Holy smokes, those look delicious. I'm going to have to see if my wife would try making some of these!

    DerpFiles said...

    Nom nom nom :3

    Love me some fucking pistachios. They look like the girl scout tagalong cookies.

    Anonymous said...

    hmm that looks is really delicius i am hungry :((

    Poetry Is Life said...

    i have eaten these before and they are soooo yummy

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