Kaki's Favorite Pistachio Cookies

By • December 15, 2009 • 9 Comments



Author Notes: I've been making versions of this cookie for many years. In the last two years, I've developed a ganache frosting that sends them to new heights of sweet goodness. Make these cookies on the small side (I use a one-tablespoon scoop) as they are very rich.MrsWheelbarrow

Makes about 4 dozen

Pistachio Cookie

  • 1/2 pound butter
  • 3/4 cups confectioners sugar
  • 2 cups all purpose flour
  • 1 cup finely chopped raw, unsalted pistachios
  • 1 tablespoon almond extract

White Chocolate Ganache

  • 10 ounces white chocolate
  • 1/2 cup heavy cream
  • 2-3 tablespoons chopped pistachio
  • A few pinches Himalayan Pink Salt
  1. Preheat oven to 325 and line two cookie sheets with parchment or Silpat.
  2. Using an electric mixer, beat the butter, sugar and extract until lightened and smooth.
  3. Add the flour and beat until smooth. Add the pistachios and beat well until nuts are well distributed.
  4. Using a scoop or a tablespoon measure, dole out the dough, then roll each in your hand to make a nice round ball. Place on the baking sheets about 1" apart.
  5. Bake the cookies for 18 minutes, but check after 16 min. The tops should just have started to crack and the bottom should be golden brown. Allow the cookies to cool completely.
  6. Make the ganache. Heat the cream to just below a simmer, then pour over the chopped white chocolate and allow to sit for a minute.
  7. Whisk the chocolate with great purpose until the ganache comes together. Dip each cookie top in the chocolate and place on a rack to drip and solidify. Before it hardens completely, sprinkle the tops with nuts and a just a few grains of pink salt.
Jump to Comments (9)

Tags: gift, pistachios, travels well, white chocolate

Comments (9) Questions (0)

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7 months ago Sue

Agree with the poster who preferred these plain. Having them with nothing added really lets the pistachio flavor shine. I have to admit I replaced most, but not all, of the almond extract with orange flower water and can heartily recommend the variation. They almost tasted like pistachio baklava in cookie form. Will be making these again very soon!

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almost 3 years ago karencooking

I've made these 3 times and they are always light, delicious and sinfully good!! I have though reduced the amount of almond extract to a little over 1 tsp and with the sweetness of the ganache with the pinch of salt, they are just perfect!!

Grandma Karen

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almost 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Wonderful!

Phoenix

over 3 years ago Phoenix Helix

What an unusual cookie! I made them today & tried them 3 ways: (1) Plain (2) Rolled in powdered sugar & (3) With ganache & pistachio topping. I was surprised to discover that my husband & I both liked them best plain. The almond flavoring did overwhelm the pistachios, though. (I wouldn't have known pistachios were in there if I hadn't been the cook.) Don't get me wrong - they're still delicious, but it made me wonder how they'd taste with crushed almonds as the nut ingredient instead of the pistachios.

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almost 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Very interesting idea!

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over 4 years ago Loves Food Loves to Eat

Yum! That ganache sounds delish!

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Is that really a tablespoon of almond extract? I don't know what kind you typically use, but a teaspoon seems that it might even be too much, if one wanted to taste the pistachios . . . just wondering. ;o)

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over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Yes, it really is a tablespoon of extract. Seems like a lot, but you taste both almond and pistachio.

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over 4 years ago KelseyTheNaptimeChef

Pistachios are an obsession of mine and love the idea of sweet/salty ganache!!