Almond Sandwich Cookies with Pistachio Cream

Almond Sandwich Cookies with Pistachio Cream IMAGE Image by: Almond Sandwich Cookies with Pistachio Cream IMAGE Author: Canadian Living

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.

  • Portion size 35 servings
  • Credits : Canadian Living Magazine: December 2015

Ingredients

Topping:
  • 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

Method

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–lined 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.

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

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Almond Sandwich Cookies with Pistachio Cream

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