Ingredients
Method
- Grind pistachios coarsely. Remove 2/3 cup for coating. Grind the remaining to a fine powder. Measure 60g/ 1/4cup of pistachio powder and set aside. Mix the rest with coarse powder. (Don’t over-grind or you’ll release oil and create pistachio paste).
- Beat butter and sugar until pale and fluffy (3–4 minutes).
- Add egg, salt, and vanilla. Beat to combine.
- Sift in flour and add fine pistachio powder. Gently mix to form dough without kneading.
- Portion into 25–30g balls.
- Whisk the egg white till gets frothy. Dip the cookie balls in frothy egg white, and roll in coarse pistachios.
- Place on a lined tray and create an indentation with the help of a spoon or thumb.
- Chill 30 minutes in the freezer or 1 hour in the refrigerator.
- Bake at 190°C (375°F) for 9–10 minutes or until the edges appear set not browned.
- Let the cookies chill on the tray for 10 minutes, then transfer to a wire rack to cool completely.
- Melt chocolate and cream in a double boiler/microwave. Cool to room temperature. If the ganache is too runny, refrigerate for 20 minutes.
- Fill cavities and allow ganache to set.
Notes
Notes
Storage: Store airtight at room temperature for 2 days, refrigerated for 1 week.Freezing: Freeze unfilled cookies up to 2 months.
Make-ahead: Dough can be refrigerated for 2 days.
Tips: Do not over-knead. Chill before baking. Let ganache cool fully before filling.