Description
Indulge in the delightful combination of coffee and pistachio with these Pistachio Latte Sandwich Cookies. A tender espresso-flavored cookie filled with a rich pistachio cream, these sandwich cookies are a perfect treat for any dessert lover.
Ingredients
Scale
For the cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 2 tablespoons instant espresso powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup finely chopped pistachios
For the pistachio cream filling:
- 1/4 cup unsalted butter, softened
- 1/4 cup pistachio paste or finely ground pistachios
- 1 cup powdered sugar
- 1–2 tablespoons milk or heavy cream
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the cookie dough: Cream together butter, sugars, egg, and vanilla. Whisk dry ingredients and combine into a dough. Stir in pistachios.
- Bake the cookies: Scoop dough, flatten, and bake for 8–10 minutes until golden. Cool on a wire rack.
- Make the filling: Beat butter and pistachio paste, add sugar, milk, and salt until creamy.
- Assemble the cookies: Spread or pipe pistachio cream onto cookies to form sandwiches.
Notes
- Store cookies in an airtight container for up to 3 days at room temperature or refrigerate for a firmer texture.
- For extra appeal, roll filled cookies in chopped pistachios.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210
- Sugar: 16 g
- Sodium: 95 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
