Pistachio cookies with filling
12 servings
30 minutes
Pistachio cookies with filling are a refined delicacy of European cuisine, embodying the tenderness of buttery dough, rich nutty flavor, and a slight tartness of raspberry jam. The recipe has roots in classic butter cookies but adds elegance through pistachios, giving them an exquisite texture and crispy crust. The delicate dough is enveloped in vanilla aroma, while the jam-filled center adds juiciness and balance to the sweetness. These cookies are perfect for tea time or as a sophisticated dessert for special occasions.
1
In a medium bowl, beat the butter, sugar, egg yolk, and vanilla until fluffy and thick enough for a spoon to stand.
- Butter: 120 g
- Icing sugar: 0.5 glass
- Chicken egg: 1 piece
- Vanilla extract: 1 teaspoon
2
Add flour and salt and mix until smooth.
- Wheat flour: 1 glass
- Salt: pinch
3
Preheat the oven to 175°C.
4
Divide the dough into 24 pieces and roll them between your palms into small round balls.
5
Whisk the egg white until it forms a light foam.
- Chicken egg: 1 piece
6
Dip the balls in egg white, roll in crushed pistachios, and place on a baking sheet.
- Pistachios: 150 g
7
Make a deepening in the center of each cookie the size of a thumb.
8
Bake for 5 minutes.
9
Remove from the oven and make another indentation in the center.
10
Return to the oven and bake for another 8 minutes until lightly browned.
11
Remove the tray from the oven and add ½ tsp of jam to the center of each cookie.
- Raspberry jam (preserve): 60 g
12
Cool on a wire rack.
13
