Description
Delight in these Pistachio Latte Sandwich Cookies, featuring buttery cookies infused with espresso and finely ground pistachios, paired with a creamy pistachio almond filling. Perfectly baked to achieve a light golden edge and sandwiched with a smooth, nutty frosting, these cookies are an irresistible American dessert ideal for coffee and nut lovers.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup finely ground pistachios
- 2 teaspoons instant espresso powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tablespoon milk or cream
- 1/4 teaspoon almond extract
- 2 tablespoons finely ground pistachios
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy, creating a smooth base for your cookies.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, beating thoroughly to combine and enrich the dough’s flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground pistachios, instant espresso powder, baking powder, and salt to evenly distribute all dry elements.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until the dough forms a consistent, cohesive batter ready for shaping.
- Shape the Cookies: Roll the dough into 1-inch balls, placing them about 2 inches apart on the prepared baking sheets to allow for spreading during baking. Flatten each ball slightly using the bottom of a glass or your fingers for an even shape.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges are lightly golden, indicating perfect doneness without overbaking.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, ensuring they firm up for filling.
- Prepare the Filling: Beat the softened butter until creamy, then add powdered sugar, milk or cream, almond extract, and finely ground pistachios. Continue beating until the filling is smooth and fluffy for easy spreading.
- Assemble the Sandwich Cookies: Once cookies are completely cool, spread or pipe the filling onto the flat side of one cookie and gently press another cookie on top to form a sandwich.
Notes
- For added texture and appearance, roll the edges of the filled cookies in finely chopped pistachios before serving.
- Store the sandwich cookies in an airtight container at room temperature for up to 3 days.
- For longer shelf life, refrigerate the cookies; bring to room temperature before serving for best flavor and texture.
