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Pistachio-Cream Sandwich Cookies

Pistachio-Cream Sandwich Cookies

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These cookies would also make for an awesome ice cream sandwich: Skip the pistachio filling and use softened store-bought gelato or ice cream instead.



  • 2¼ cups all-purpose flour
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1½ teaspoon vanilla extract
  • 2 large eggs, room temperature

Pistachio Cream and Assembly

  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ teaspoon vanilla extract

Recipe Preparation


  • Preheat oven to 350°. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter, granulated sugar, and pistachio paste in a large bowl until light and fluffy, about 4 minutes. Mix in vanilla, then eggs, one at a time, beating to incorporate completely after each addition. Reduce speed to low and gradually add dry ingredients; mix just until combined.

  • Scoop heaping tablespoonfuls of dough onto parchment-lined baking sheets, spacing 3" apart. Bake cookies until golden, 12–15 minutes. Let cool on baking sheets 10 minutes, then transfer to wire racks and let cool completely.

Pistachio Cream and Assembly

  • Using an electric mixer on medium-high speed, beat butter, pistachio paste, powdered sugar, vanilla, and salt until light and fluffy, about 3 minutes.

  • Spread 1 scant tablespoonful pistachio cream onto flat side of a cookie. Top with another cookie, flat side down; press lightly to even out filling. Repeat with remaining cookies and pistachio cream.

  • Do Ahead: Cookies can be made 1 day ahead. Store tightly wrapped at room temperature.

Nutritional Content

Calories (kcal) 270 Fat (g) 20 Saturated Fat (g) 10 Cholesterol (mg) 55 Carbohydrates (g) 21 Dietary Fiber (g) 1 Total Sugars (g) 11 Protein (g) 3 Sodium (mg) 140Reviews Section

Recipe Summary

  • ¾ cup butter, softened
  • ¾ cup powdered sugar
  • 1 egg
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup finely chopped pistachio nuts
  • Granulated sugar
  • 1 ¼ cups powdered sugar
  • ¼ cup butter, softened
  • ½ teaspoon vanilla
  • 1 tablespoon maraschino cherry juice
  • Maraschino cherries with stems (optional)

In a large bowl, combine the 3/4 cup butter and the 3/4 cup powdered sugar. Beat with an electric mixer on medium speed until well mixed, scraping side of bowl occasionally.

Add egg beat until combined. Gradually beat in flour and salt on low speed until well mixed. Cover and chill about 1 hour or until dough is easy to handle.

Preheat oven to 350 degrees F. Place pistachio nuts in a small bowl. Shape dough into 1/2-inch balls. Roll each ball in pistachio nuts to coat. Place balls 1 inch apart on an ungreased cookie sheet. Dip the bottom of a glass in granulated sugar and flatten each cookie.

Bake in preheated oven for 8 to 9 minutes or just until edges begin to turn golden brown. Transfer to a wire rack let cool.

In a small bowl, combine the 1-1/4 cups powdered sugar, the 1/4 cup butter, and the vanilla. Beat in enough of the maraschino cherry juice to make a filling of desired consistency. Reserve about 1/4 of the filling for decorating cookies.

Spread about 1 teaspoon of the remaining filling on the bottom of each of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Before serving, spoon a small amount of the reserved filling on top of each assembled sandwich cookie. If desired, press a maraschino cherry into filling. Makes about 21 sandwich cookies.

Layer cookies between waxed paper in an airtight container cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

French Pistachio Creamwiches

In a small bowl stir together flour and salt set aside. In a medium mixing bowl beat the 3/4 cup butter and 1/2 cup powdered sugar with an electric mixer on medium to high speed until combined. Beat in egg until combined. Beat in flour mixture on low speed just until combined. Cover and chill about 1 hour or until dough is easy to handle.

Preheat oven to 350°F. Shape dough into 3/4- to 1-inch balls. Place balls on a parchment paper-lined cookie sheet. Dip the bottom of a glass in granulated sugar and flatten each ball to a 1-1/2-inch circle. Bake for 7 to 10 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack cool.

Meanwhile, for filling, in a small mixing bowl beat 1/2 cup powdered sugar, the 1/4 cup butter, and the brandy on medium to high speed until smooth.

Spread filling on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down. Chill about 30 minutes or until filling is set. Drizzle or spread tops of cookies with melted chocolate and sprinkle with pistachios. Chill about 10 minutes more or until chocolate is set.

Pistachio Cream Filling (French Buttercream)

Silky smooth and luxuriously light, this pistachio cream filling is simply divine! Though it requires an advance technique, this pistachio cream is so worth the effort. It’s a perfect filling for pistachio macarons, but it also pipes beautifully on cupcakes and cakes!

I think I’ve mentioned one too many times that I’m not really a big fan of classic American buttercream with powdered sugar. That’s why I don’t hesitate to take an extra step to make a batch of Swiss Meringue buttercream. Or if I’m short on time, my go-to frosting is this easy cream cheese frosting.

And today I’m going to share with you another wonderful buttercream recipe that you’ll fall in love from first bite.

Ready to expand your buttercream experience?

Meet silky smooth, luxuriously light French buttercream. And with pistachio paste, this pistachio cream becomes an ultimate frosting/filling of all times!


Swiss (or Italian) meringue buttercream recipes are based on meringue made with egg whites and sugar syrup. French buttercream, on other hand, is made with egg yolks and sugar syrup, and then butter added into the mix later.

Frankly, this is not a simple recipe, in fact it requires an advanced technique: sugar syrup! BUT it’s totally worth the effort. This pistachio cream is rich and luxuriously creamy.

Since the original recipe makes bigger batch than I need for my basic macaron shells recipe, I adapted the amounts to make just enough filling for my macaron recipe. But if you need more filling for cupcakes, for example, feel free to double the recipe.

As I mentioned above, this recipe requires an advance technique and precision for success! But equipped with proper tools and constant attention, this pistachio cream filling comes together quite quickly.


  • Make sure to cook the sugar syrup to proper temperature. Cook it too short and your buttercream won’t set properly. Cook it for too long and you’ll end up with a rock sugar instead of buttercream. Sugar syrup should reach firm ball stage, which is 245-250°F. And make sure it doesn’t go over 250°F, or it’ll start turning amber color.
  • It’s best if your mixer is placed near the stove, as you’ll work simultaneously on cooking the syrup to correct temperature and whipping the egg yolks.
  • Stand mixer is highly recommended. It’s much easier to work with stand mixer, because we need to pour hot sugar syrup into whipped egg yolks very slowly while the mixer is running!
  • It’s important to pour the sugar syrup in a very thin stream. If poured too much, sugar syrup hardens as it hits the bowl and turns into a rock candy.
  • Soften the butter to room temperature. It shouldn’t be too soft, or about to melt. Here’s what room temperature butter means.

Remember, speed and attention is key to success.

And now, here are step by step photos to guide you through the process.

For accuracy, use a candy or any thermometer to monitor the temperature of the sugar syrup.

Whip the egg yolks until it’s doubled in size and tuns into pale yellow mixture.

Be very careful when you pour hot syrup into the beating egg yolks. Decrease the speed to medium low, and pour into the side of the bowl, instead of whisk, to prevent splattering. And remember, very thin stream, especially in the beginning!

Once all the syrup poured in, increase the speed and whip until the mixture is cooled down. And then add butter a little bit at a time.

If you add the butter into too warm mixture, your filling will turn into a soup, because butter will melt.

Also, let me share couple tips to get that beautiful vibrant green color.

  1. Use quality pistachio paste. I know, it’s not cheap. But you can save some $ if you make this simple homemade pistachio paste.
  2. Add a tiny bit of food coloring. I use this gel food coloring from AmeriColor.


Issue: The sugar syrup turned into rock candy when poured into egg yolks.

Almond Sandwich Cookies With Pistachio Cream

Customizing the cookie dough is as easy as swapping the almond butter for another nut butter. A food processor is all you need to grind pistachios into a fine powder that adds a delightful nutty flavour to simple buttercream.


  • 1 cup icing sugar
  • 2 tablespoons hot water (approx)
  • 3 tablespoons blanched unsalted shelled pistachios chopped
Nutty Cookie Dough:
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/4 cup almond butter
  • 2 teaspoons vanilla
  • 1 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
Pistachio Cream:
  • 1/4 cup unsalted shelled pistachio
  • 3 tablespoons unsalted butter softened
  • 1 1/2 cup icing sugar
  • 5 teaspoons whipping cream (35%)
  • green paste food colouring

Nutritional facts per sandwich cookie: about

  • Sodium 26 mg
  • Sugars 14 g
  • Protein 2 g
  • Calories 163.0
  • Total fat 8 g
  • Potassium 40 mg
  • Cholesterol 17 mg
  • Saturated fat 4 g
  • Total carbohydrate 21 g


Nutty Cookie Dough: In large bowl, beat butter with sugar until fluffy beat in almond butter, vanilla and almond extract. In separate bowl, whisk flour with salt stir into butter mixture in 2 additions. Knead gently just until dough comes together.

Roll by 2 tsp into balls. Arrange, 2 inches (5 cm) apart, on parchment paper&ndashlined rimless baking sheets using lightly floured bottom of flat glass or bowl, flatten each cookie into 1 1/2-inch (4 cm) wide round. Pinch together any cracks around edge. Bake, 1 sheet at a time, in 350°F (180°C) oven until no longer shiny, 8 to 10 minutes. Let cool on pans for 3 minutes transfer directly to racks to cool completely.

Topping: Place icing sugar in small bowl gradually stir in enough hot water to make thick but spreadable icing. Spread about 1/4 tsp over tops of half of the cookies, leaving thin border along edge. Sprinkle with pistachios. Let stand until dry, about 20 minutes.

Pistachio Cream: In food processor, pulse pistachios until finely ground. In bowl, beat butter until light and fluffy beat in pistachios. Beat in icing sugar, alternating with cream, making 2 additions of each. Using food colouring, tint mixture green. Spoon into piping bag fitted with small star tip pipe onto bottoms of unglazed cookies. Sandwich with remaining cookies, glaze side up. (Make-ahead: Layer between waxed paper in airtight container refrigerate for up to 2 days.)

Tip from The Test Kitchen: To blanch shelled pistachios, cook them in a saucepan of boiling water for one minute, then drain and rinse with cold water. Use a tea towel to rub off the skins.

Chocolate Cookie Sandwiches with Matcha Pistachio Cream

These cookie sandwiches are a bit of an eclectic mix of many good things. Think Oreo meets matcha latte with a healthy dose of peanut butter. Fluffy cashew cream spiked with green tea powder and some crushed pistachios sandwiched between two chewy chocolate peanut butter cookies. Oh yeah and they’re gluten free, vegan and refined sugar free for those who are that way inclined.

If you wanted an excuse to enjoy these matcha-filled cookie sandwiches - here a just a few!

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Learn more about the benefits of green tea and other foods by signing up to my exclusive Nutrition Bite Sized newsletter for FREE here.

Pistachio Cream Dessert

Your guests will be amazed and delighted when they taste this elegant dessert. Very simple to make too! Also very versatile because you can adapt it to any occasion by virtue of added ingredients — chopped toasted almonds or pistachios, shaved chocolate, chocolate curls, toasted coconut or maraschino cherries on top. For Christmas add chopped green and red glaceed cherries between layers and on top.

Original recipe makes 1 – 9吉 inch dish


1 (3.4 ounce) package instant pistachio pudding mix
2 cups cold milk
1 pint heavy cream
2 tablespoons white sugar
1 (9 ounce) package chocolate wafers
10 chocolate-covered almond buttercrunch candies, crushed


  1. Prepare pudding with milk as directed on package. Chill in refrigerator.
  2. Whip cream with sugar until stiff peaks form. Fold one-quarter of whipped cream into pudding.
  3. In a 9吉 inch dish, spread a thin layer of pudding mixture. Top with a layer of wafers. Spread one-third of whipped cream over wafers. Sprinkle one-third of crushed candy over whipped cream. Repeat layers until all ingredients are used. Chill 2 hours before serving.


Calories: 219 kcal
Carbohydrates: 22.5 g
Cholesterol: 39 mg
Fat: 13.5 g
Fiber: 0.6 g
Protein: 2.8 g
Sodium: 190 mg

(Giveaway 3) Chocolate Sandwich Biscuits with Pistachio Cream

I am always looking for a light quick bite for my afternoon break. These Chocolate Sandwich Biscuits with Pistachio cream are not only easy to snack on but also at the same time indulgence.

Fo this giveaway, I will be collaborating with The Hunters’ Kitchenette. They are our local nut butter company that provide one of the best nut spread in Singapore. Proudly made in Singapore, they focus on using quality ingredients and sophisticated manufacture technique to meet their rigorous standards of quality. By roasting nuts at a low temperature without the need of extra vegetable oil, they are able to intensify the nutty aroma of the nuts. Truly clean eating! For more information of The Hunters’ Kitchenette, do visit their website at

It’s the perfect way to spoil yourself and your loved ones, even without any special occasion. Plate these biscuits and serve with a cup of coffee or tea, you will certainly feel like Tai Tai!

The Hunters’ Kitchenette and I will be giving away one set of Nut Butter Gift Set worth SGD$35.00! An assortment of 6 types of their nut butters in 40 grams jars, perfect as a gift for any occasion.

* This giveaway is opened to Singapore citizens and all people residing in Singapore. An eligible participant must be an individual and agree to abide by these terms and conditions. Entry to this competition is free.

*You must be subscribed to ZaTaYaYummy Youtube Channel before you enter this giveaway.

* The giveaway is valid from 15 April 2017 to 29 April 2017. All entries must be received before 23:59 hours on 22 April 2017 (GMT +08:00).

*Follow the instructions by liking and following on various social media platforms to increase the chances of winning.

*Each user is only entitled to have one entry in this giveaway.

Review: The KitchenAid Mini, a Smaller, Cheaper Spin on the KitchenAid Mixer

Earlier this summer, Pinterest-friendly stand mixer giant KitchenAid quietly launched its KitchenAid Artisan Mini, a stand mixer that retains all of the beauty and horsepower of a classic KitchenAid mixer with a much smaller size and a cheaper price tag than their larger models. Compared to the classic KitchenAid mixer, the KitchenAid Mini features a smaller bowl (3.5-quarts as opposed to 5 or 6 quarts), is 10 to 15 pounds lighter than larger models, and is compatible with almost every KitchenAid attachment (but not, sadly, the ice cream maker).

It's also cheaper—in theory. On KitchenAid's website, the Mini runs $30 cheaper than the next largest model. But on Amazon, the Mini is actually $13 dollars more expensive than a 5-quart model. Amazon's prices are prone to change, of course, but the fact remains that this is not an appliance you choose for the value. You choose it for the size. [Edit note: some of the Mini models on Amazon are actually cheaper depending on the color choice.]

These sweeping videos of millennial types using the Mini in their tiny, expensive urban apartments suggests that, yes, the Mini can handle everything its bigger, older siblings can. (One video shows a gentleman using the Mini to make. cocktails.) I won't front: these videos made me a little jealous. I've never had the money or space for a KitchenAid mixer, and I've lost count of the times I've become infatuated with a recipe only to find I didn’t have the stand mixer necessary to pull it off. So I called KitchenAid and asked to give the Mini a spin. Could it do everything its older sister does? Even at this smaller size, would it be worth the counter space? And if the Mini could indeed pull off full recipes of cookies, would I have to eat all those cookies myself?

The KitchenAid Mini is smaller, but it ain't scrappy.

Photo by Chelsea Kyle, Food Styling by Katherine Sacks

I cleared the 96 square inches of counter space the Mini requires—a regular Artisan requires 132 square inches— right away and started cooking. I’d been swooning over a frozen peanut butter pie for months the Mini let me turn my pie fantasies into reality. In the bowl, I mixed cream cheese, peanut butter, and brown sugar using the paddle attachment, first on low speed, then on high. The process was so, uh, smooth—even with a thick peanut butter in the mix, the Mini had no problem whipping all the ingredients into a creamy pie filling—that I started falling in love with the appliance then and there.

Peanut Butter Pie

So I kept baking. The bowl was able to fit a full batch of our ultimate chocolate chip cookie dough (a batch that yields about 5 sheet pans’ worth). In fact, the Mini may have worked better than some larger KitchenAids because the paddle attachment reaches to the bottom of the bowl. (A common complaint about larger KitchenAid mixers is that those paddles don’t reach the ingredients at the bottom of the bowl due to their size.)

Our Favorite Chocolate Chip Cookies

Once these desserts started popping out, crowding my thoughts and counter, I got excited and decided Iɽ test the outer limits of a silky mix. How close could I fly to the sun before melting myself (or my butter)? I picked up a can of pistachio paste to find out.

Pistachio-Cream Sandwich Cookies

I was making sandwich cookies, and needed the Mini's mixing prowess to blend the thick paste into both the cookie batter and the buttercream filling. The Mini excelled on both counts, and soon I had pistachio creamwiches that looked like homey Oreos but tasted like money.

Wanting a big project for my final Mini test, I chose a big, hulking chocolate sheet cake. Following the recipe closely, I added all the dry ingredients into the bowl of the mixer at once. Would the bowl overflow? Would flour spray all over my kitchen? No and no—this Mini Moment kept on track! The batter blended into a smooth and pourable finished product my attempt to thwart the KitchenAid Mini failed.

Quick Double-Chocolate Sheet Cake

KitchenAid clearly packaged the Mini for the single-and-millennial crowd, but I think that's selling this appliance a little short. With the same high speed capabilities and yes, capacity, the Mini seems like a good option for any baked goods-obsessed household that wants a mixer at the ready for turning any moment into a baking moment. It took me only four Mini Moments (yes, I started calling these baking experiments Mini Moments, thus locking me into the KitchenAid cult, lock, stock, and Kool-Aid) to actually feel comfortable with baking. And that's a huge change from a small appliance.

What Is Pistachio Cream? (with pictures)

Pistachio fans might enjoy the treat known as pistachio cream, a rich substance comparable to dense peanut butter in its consistency. Tasting simply of mashed pistachios, it is often employed in desserts, as well as breakfast foods or sauces. Like the nut it is made from, pistachio cream is green, and typically is packaged in a glass or plastic jar, though pop-top cans of the paste are also available.

While it is considered difficult to spread, pistachio cream can be enjoyed on toast or a sandwich much like other nut butters. It is more popularly used, however, in cooking. A common way to use the cream is in the baking of muffins, breads, and other treats. Breakfast meals, such as waffles and oatmeal, can be enhanced with the cream, as can any dessert with a nut topping desired.

Much of the world's pistachio cream is produced in Italy. Italians use the paste frequently in cooking, though it is especially preferred in desserts in the country. The Italian nougat candy known as torrone sometimes includes the ingredient. Gelato, a denser form of ice cream, is often produced with the pistachio paste. Pistachio butter can also be used in such recipes.

Using pistachio cream in cake baking can add a tasty variable to many recipes. Italian pistachio cream cake is usually made with the ingredient. The cake is made up of a traditional log-shaped cake with a cream-filled center. Glazed and garnished with pistachios, the cake is visually appealing, and can make an elegant gift or dessert centerpiece during a fine dining experience.

For those who prefer it, organic pistachio cream is also available. These are typically nut desserts made with both organic pistachios as well as organic sugar. These ingredients should be free of pesticides and unwanted chemicals in order for the entire product to be classified as organic cream.

Though most people purchase their pistachio products from specialty food stores or Italian grocers, this cream may be made at home if desired. This can be done by shelling and blanching pistachios in water, then blending them with a few other ingredients. These may include sugar, butter, and cream.

A Pistachio Cream can also refer to an alcoholic beverage. It can be made with pistachio liqueur, vanilla ice cream, and an additional liquor of choice. Brandy is most often employed for the recipe. After being blended together, the ingredients are typically served in a champagne flute.

A graduate of Southeast Missouri State University, Sara has a Master’s Degree in English, which she puts to use writing for and several magazines, websites, and nonprofit organizations. She has published her own novella, and has other literary projects currently in progress. Sara’s varied interests have also led her to teach children in Spain, tutor college students, run CPR and first aid classes, and organize student retreats.

A graduate of Southeast Missouri State University, Sara has a Master’s Degree in English, which she puts to use writing for and several magazines, websites, and nonprofit organizations. She has published her own novella, and has other literary projects currently in progress. Sara’s varied interests have also led her to teach children in Spain, tutor college students, run CPR and first aid classes, and organize student retreats.

Watch the video: Cookies με Φιστίκια Αιγίνης Επ. 29. Kitchen Lab TV. Άκης Πετρετζίκης