Description
These Pistachio Latte Sandwich Cookies feature tender pistachio-infused shortbread cookies filled with a luscious coffee cheesecake cream and a rich pistachio center. The combination of earthy pistachios and bold espresso notes creates a unique and elegant treat perfect for dessert or an afternoon snack.
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 the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a mixing bowl, beat together the unsalted butter, powdered sugar, and vanilla extract until creamy and smooth.
- Grind Pistachios: Use a food processor to blitz the roasted pistachios until they become finely ground, ensuring even distribution in the dough.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, ground pistachios, and salt thoroughly.
- Form Dough and Cut Shapes: Roll out the dough between two sheets of parchment paper to a thickness of ¼ inch. Cut into desired cookie shapes and place them on the prepared baking sheet.
- Chill and Bake: Freeze the cut dough for 10 minutes to firm up, then bake in the preheated oven for 12-14 minutes until the edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Coffee Cheesecake Cream: In a mixing bowl, beat the cream cheese and unsalted butter until smooth and creamy.
- Add Flavorings: Gradually incorporate powdered sugar, espresso powder, vanilla extract, and salt into the cream cheese mixture. Beat until the filling is smooth, fluffy, and well combined.
- Assemble the Cookies: Flip half of the cooled cookies upside down and pipe a ring of coffee cheesecake cream around the edge of each one.
- Fill and Sandwich: Add a dollop of pistachio cream in the center of the coffee cream ring, then gently press a plain cookie on top to create a sandwich. Repeat for all cookies.
Notes
- Freezing the dough before baking helps the cookies keep their shape while baking.
- If you don’t have espresso powder, instant coffee granules can be a good substitute.
- Roasting your own pistachios before grinding enhances the flavor of the shortbread.
- Store assembled cookies in an airtight container in the refrigerator for up to 3 days for best freshness.
