Description
Deliciously soft pistachio shortbread cookies filled with a rich coffee cheesecake cream and a layer of pistachio cream, perfect for dessert lovers.
Ingredients
Scale
- Pistachio Shortbread:
- 160g unsalted butter
- 90g powdered sugar
- 2 tsp vanilla extract
- 210g all-purpose flour
- 80g roasted pistachios
- 1/2 tsp salt
- Coffee Cheesecake Cream:
- 125g cream cheese
- 55g unsalted butter
- 180g powdered sugar
- 1 tsp espresso powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- Pistachio Cream:
- 80g pistachio cream
Instructions
- Make Pistachio Shortbread:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together the unsalted butter, powdered sugar, and vanilla extract.
- Blitz the roasted pistachios in a food processor until finely ground.
- In a bowl, combine the all-purpose flour, ground pistachios, and salt. Mix until combined.
- Roll out the dough between two sheets of parchment paper to a thickness of ¼ inch. Cut out desired shapes and transfer them to the prepared baking sheet.
- Freeze for 10 minutes, then bake until the edges are lightly golden brown, about 12-14 minutes. Allow to cool on the pan for 5 minutes before transferring to a cooling rack.
- Make Coffee Cheesecake Cream:
- In a mixing bowl, beat together the cream cheese and unsalted butter until smooth.
- Gradually add the powdered sugar, espresso powder, vanilla extract, and salt. Beat until completely smooth and fluffy.
- Assemble:
- Turn over half of the cookies. Pipe a ring of the coffee cream on the bottom of each cookie.
- Fill the center with pistachio cream, then sandwich with the top cookie, pressing lightly.
Notes
- Make sure to chill the cookies before baking for better texture.
- The pistachio cream can be adjusted to taste; feel free to add more for a richer flavor.
- Prep Time: 15 mins
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 230
- Sugar: 14g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg