Pistachio Latte Sandwich Cookies

Introduction

There’s something magical about the combination of coffee and pistachio. When I first made these Pistachio Latte Sandwich Cookies, my family was immediately enamored. The buttery shortbread, combined with the rich coffee cheesecake cream and luscious pistachio cream, created a delightful treat that was perfect for any occasion. Whether enjoyed with a morning cup of coffee or served at a gathering, these cookies quickly became a household favorite. The unique flavors and textures not only satisfied our sweet tooth but also made for a visually appealing dessert that everyone wanted to try.

Ingredients

For the Pistachio Shortbread:

• 160g unsalted butter, softened
• 90g powdered sugar
• 2 tsp vanilla extract
• 210g all-purpose flour
• 80g roasted pistachios, finely ground
• 1/2 tsp salt

For the Coffee Cheesecake Cream:

• 125g cream cheese, softened
• 55g unsalted butter, softened
• 180g powdered sugar
• 1 tsp espresso powder
• 1 tsp vanilla extract
• 1/2 tsp salt

For the Pistachio Cream:

• 80g pistachio cream

Instructions

1. Make Pistachio Shortbread:
   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • In a large bowl, cream together the softened butter, powdered sugar, and vanilla extract until light and fluffy.
   • Blitz the roasted pistachios in a food processor until finely ground. Add them to the butter mixture.
   • Gradually mix in the all-purpose flour and salt until the dough comes together.
   • Roll out the dough between two sheets of parchment paper to a thickness of about ¼ inch.
   • Cut out desired shapes using cookie cutters and transfer them to the prepared baking sheet.
   • Freeze the cut-out cookies for about 10 minutes to help them maintain their shape while baking.
   • Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden brown. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
2. Make Coffee Cheesecake Cream:
   • In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
   • Gradually add the powdered sugar, espresso powder, vanilla extract, and salt. Continue to beat until the mixture is fluffy and fully combined.
3. Assemble the Cookies:
   • Take half of the baked cookies and turn them over.
   • Pipe a ring of the coffee cheesecake cream onto the bottom of each cookie.
   • Fill the center of the piped ring with the pistachio cream.
   • Place another cookie on top and press lightly to create a sandwich.

Nutrition Facts (per serving)

• Serving Size: 1 cookie sandwich
• Calories: Approximately 220
• Sugar: 15g
• Sodium: 120mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 14 minutes
• Total Time: 44 minutes

How to Serve

• Serve the cookies on a decorative platter.
• Pair with a cup of espresso or coffee for a delightful treat.
• Enjoy them as an afternoon snack or dessert after dinner.

Additional Tips

1. Chill the Dough: If the dough is too soft to handle, chill it in the refrigerator for 30 minutes before rolling it out.
2. Pistachio Substitutes: If you can’t find roasted pistachios, you can use almonds or walnuts for a similar texture.
3. Decorate: Consider drizzling some melted chocolate over the assembled cookies for an extra touch of elegance.
4. Room Temperature Ingredients: Ensure that your butter and cream cheese are at room temperature for the smoothest textures in your creams.
5. Storage: Keep any leftover cookies in an airtight container to maintain freshness.

Recipe Variations

• Chocolate Version: Add cocoa powder to the shortbread for a chocolatey twist.
• Nut-Free Option: Substitute the pistachios with sunflower seed butter in the cream for a nut-free variant.
• Spiced Cookies: Incorporate a pinch of cinnamon or cardamom into the shortbread for added warmth and flavor.
• Different Flavors: Swap the espresso powder for matcha or chai spices in the cheesecake cream for a different flavor profile.

Serving Suggestions

• Serve with fresh berries or a scoop of vanilla ice cream for a complete dessert experience.
• Pair with a variety of teas for an afternoon tea party.

Freezing and Storage

• Freezing: You can freeze the unfilled shortbread cookies for up to 3 months. Once cooled, layer them with parchment paper in an airtight container.
• Storage: Store filled cookies in the refrigerator for up to one week. They are best enjoyed fresh but can last for a few days if stored properly.

FAQ Section

1. Can I use a different nut for the cookies?
   • Yes, you can substitute pistachios with almonds or hazelnuts.
2. How do I make the cookies less sweet?
   • Reduce the amount of powdered sugar in both the shortbread and the cream.
3. What can I use instead of espresso powder?
   • You can use instant coffee granules or omit it entirely for a milder flavor.
4. Can I prepare the cookie dough in advance?
   • Absolutely! You can make the dough ahead of time and store it in the refrigerator for up to 3 days.
5. How should I store the cookies?
   • Keep them in an airtight container at room temperature or in the refrigerator.
6. Can I make these cookies gluten-free?
   • Yes, use a gluten-free all-purpose flour blend in place of regular flour.
7. How do I know when the cookies are done?
   • The edges should be lightly golden brown, and the centers will look slightly soft but will firm up as they cool.
8. What’s the best way to decorate these cookies?
   • You can drizzle melted chocolate or sprinkle crushed pistachios on top.
9. How long does the coffee cheesecake cream last?
   • The cream can be stored in the refrigerator for up to one week.
10. Can I double the recipe?
    • Yes, you can double the ingredients if you need more cookies!

Conclusion

These Pistachio Latte Sandwich Cookies are the perfect treat for coffee lovers and anyone who appreciates the delightful combination of flavors. Whether served at a special occasion or enjoyed as a daily indulgence, they are sure to impress. With a balance of rich and nutty flavors, these cookies are not just desserts; they are an experience that brings together the warmth of home baking and the joy of sharing with loved ones. Enjoy making these cookies and watch them disappear in no time!

Print