Servings: 18
- 13" x 18" sheet pan
INGREDIENTS
- Powdered sugar
Dough:
- 3½ cups/500 grams flour
- ⅓ cup + 1 tablespoon sugar / monk fruit sweetener
- ½ teaspoon baking powder
- 7 ounces/200 grams butter / vegan butter, at room temperature
- 1 large egg + 1 egg yolk
- 4 tablespoons heavy whipping cream / plant based whipping cream
Filling:
- 1 cup 100% pistachio cream spread
- ½ cup melted white chocolate / monk fruit sweetened white chocolate
- ½ cup pistachio pieces
INSTRUCTIONS
- In a stand mixer bowl, combine the flour, sugar and baking powder. Add the butter and mix until you get crumbs.
- Add the egg, egg yolk and heavy whipping cream and process into a soft and smooth dough. Wrap in plastic wrap / parchment paper and refrigerate for about an hour.
- Mix the filling ingredients in a bowl and set aside.
- Dust your working surface with flour and roll out the dough until it is about ½" an thick.
- Preheat the oven to 340 °F (170 °C).
- Cut out 3" circles using a cookie cutter. Add the filling to a piping bag and squeeze a little right in the center of each circle.
- Sprinkle some pistachio pieces on top, close the dough as shown in the video, tighten the edges and leave a very small opening (the dough will expand while baking so it is important to tighten well).
- Line a sheet pan with parchment paper and bake for 12-15 minutes, or until the cookies turn golden.
- Remove from the oven and let the cookies cool off for 10 minutes.
- Sprinkle with powdered sugar and drizzle some leftover filling on top.