Sort ingredients
viktoria
QR Code
Listen
Pdf
Pistachio filling (i.e. a few hours before or the night before: individually wrap~1 tsp of pistachio cream (available online or select stores) in glad wrap and store in the freezer. Depending on how many you wish to yield I froze ~12 portions as a made a double batch (i.e. 12 x individual teaspoons).
Cookie Dough: preheat the oven to180 degrees Celcius fan forced (~356 degrees F). Mix the melted butter and sugar in a large bowl until they are thoroughly combined. Next, add the egg, vanilla extract, baking powder, pinch of salt, and sifted flour. Mix until the ingredients are well incorporated and a dough-like consistency forms.
Assembling: Remove the pistachio filling from the freezer. Place a scoop of pistachio filling in the centre, folding the dough around the filling, ensuring it is completely covered, and rolling it into a smooth ball. Repeat this process for the remaining dough. Top each ball with chopped pistachios.
Bake: Place the dough balls on a lined baking tray and bake for ~14-15 minutes or until golden. Once baked, allow the cookies to cool for a few minutes before transferring them to a plate or wire rack to cool completely. Dust the cookies with powdered sugar and/or an additional drizzle of pistachio cream (optional).