Chocolate Pistachio Sandwich Treats (Print Version)
# Ingredients:
→ For the Cookies
01 -
35g plain flour (1/4 cup)
02 -
1/4 teaspoon rising agent
03 -
400g broken dark chocolate (2 1/3 cups), split into portions
04 -
42g sweet cream butter (3 tablespoons)
05 -
2 big eggs, not cold
06 -
130g white sugar (2/3 cup)
07 -
1 teaspoon vanilla flavor
08 -
1/4 teaspoon salt
09 -
56g crunchy salty pistachios (1/2 cup), roughly broken
→ For the Pistachio Filling
10 -
1 package pistachio quick pudding powder (96g), regular type
11 -
80ml dairy (1/3 cup)
12 -
70g sweet cream butter (5 tablespoons)
13 -
225g fine sugar dust (2 cups)
14 -
1 teaspoon vanilla flavor
15 -
1/8 teaspoon salt
16 -
1/4 teaspoon nutty flavor
17 -
56g crunchy salty pistachios (1/2 cup), roughly broken
# Instructions:
01 -
Grab a tiny bowl and stir flour with rising agent until they're mixed well. Put it aside for now.
02 -
Save about 1/3 of your broken chocolate chunks for later. Put the rest with butter in a bowl that won't melt in the microwave. Warm it up in short 30-second bursts, giving it a good stir each time, until it's all smooth.
03 -
Get your stand mixer with the paddle part attached. Beat your eggs, sugar, vanilla, and salt on a medium-high setting for about 3-4 minutes. It should look pale and get thick. Turn the speed down and add your melted chocolate stuff, mixing just enough to blend it in.
04 -
Use a bendy spatula to fold in your flour blend until you can't see any dry spots. Then mix in your saved chocolate chunks and half cup of broken pistachios. Your mix will look shiny and feel a bit soft.
05 -
Put a cover on your bowl and stick it in the fridge for about 30-45 minutes. You want it firm enough to scoop up nicely.
06 -
Turn your oven on to 175°C (350°F). Put some baking paper on two flat baking trays.
07 -
With a tablespoon or small cookie tool, drop balls of dough onto your lined trays. Leave about 5cm (2 inches) of space between each one.
08 -
Stick them in the oven for 8-10 minutes. The edges should look done but the middles still a bit soft. Let them sit on the trays for 5 minutes before moving them to a wire rack to cool off completely.
09 -
In a medium bowl, mix pistachio pudding powder with milk until it's smooth and getting thicker. In your stand mixer with the paddle, beat butter until it's smooth. Add the pudding mix and beat them together.
10 -
Slowly add sugar dust, vanilla, salt, and nutty flavor while beating on low. Once it's all in, crank it up to medium-high until it's light and fluffy. Mix in the rest of your broken pistachios.
11 -
Smear or pipe plenty of green filling onto the flat bottom of half your cookies. Top with the other cookies, flat sides down, pressing just a little to stick them together. Eat right away or store them in a sealed container.
# Notes:
01 -
Make sure your cookies are totally cool before adding filling or it'll just turn runny.
02 -
Go for fancy dark chocolate with 60-70% cocoa for the tastiest results.
03 -
They'll stay good for about 3 days if you keep them in a sealed container at room temp.