Sandwich cookies are usually really good, and these are no exception. This Bon Appetit recipe is pretty straightforward, though you may have trouble finding pistachio paste. I’ve posted a quick recipe for making the paste at the end of this recipe.
Given that the cookies and the pistachio cream use a total of one pound of butter, you just know that these are going to be rich and filling. The cookies have a light, cake-like consistency, though, which is offset by the crazy-good pistachio filling.
What you’ll need for the cookies
- 2.25 cups all-purpose flour
- 1t baking powder
- 1t baking soda
- 0.5t kosher salt
- 1.5 cups (three sticks) unsalted butter at room temperature
- 0.75 cups granulated sugar
- 0.5 cups pistachio paste
- 1.5t vanilla extract
- 2 large eggs at room temperature
What you’ll need for the pistachio cream
- 0.5 cups (1 stick) butter at room temperature
- 0.5 cups pistachio paste
- 0.33 cups powdered sugar
- 0.5t vanilla extract
- 0.25t kosher salt
What to do for the cookies
Begin heating your oven to 350 degrees F. Whisk together in a large bowl the flour, baking powder, baking soda and salt. In a different large bowl or with a stand mixer, beat the butter, sugar and pistachio paste until it’s airy and fluffy. Then mix in the vanilla and eggs, one at a time, until completely incorporated. Reduce the mixer speed to low and gradually add the dry ingredients and mix until just combined.
For baking the cookies, drop heaping tablespoons of the dough onto parchment-paper-lined baking sheets, about 3 inches apart. This seems counterintuitive, but they actually spread out to be fairly round. Bake the cookies for 12 – 15 minutes until the cookies turn golden brown. Let them cool for a few minutes on the baking sheets before carefully transferring them to a wire rack to completely cool.
What to do for the pistachio cream filling
In a large bowl beat the butter, pistachio paste, powdered sugar, vanilla and salt at medium-high speed until light and fluffy—about 3 minutes.
To assemble the cookies, spread about 1 tablespoon of the pistachio cream onto the flat underside of a cookie. Top with the flat side of another cookie and gently press to flatten out the filling. Repeat till you’re out of cookies.
What you’ll need for the pistachio paste (if making)
- 1 cup (120g) raw, shelled pistachios
What to do for the pistachio paste
The first thing you need to do is get the brown skin off of the nuts—this is a chore. Bring a saucepan of water to a boil and add the pistachios. Immediately remove from the heat. Let the pistachios soak for 30 – 60 seconds and then transfer them to a bowl of ice water.
Theoretically, you should be able to put the pistachios between two clean kitchen towels and rub off the brown skin. From my experience, this doesn’t really work. What you’ll most likely need to do is remove the skin from each nut, one by one with your fingers. Yeah, it takes a while, but so be it.
To make the paste, add the pistachios to a small food processor and pulse for about 2 or 2.5 minutes, until they’ve become a paste. Add water 1 tablespoon at a time and continue pulsing the food processor until the paste is very smooth.
Store in an airtight container in the fridge for up to 1 week, if not using right away.
