Ingredients:
- 100 gr butter (at room temperature)
- Half a cup of powdered sugar (100 gr)
- 1 egg yolk
- 80 gr flour (2 fingers less than 1 cup)
- 100 gr pistachio powder (1 cup)
- 1 teaspoon baking powder
- Half a packet of vanilla
For the filling:
- Pistachio butter (optional, but very nice ☺️)
For the topping:
- Rice pistachios (this is not essential, I added it for the visual)
Instructions:
- Cream the butter and sugar together well in a bowl.
- Add the egg yolk and continue mixing.
- Add the flour, pistachio powder, baking powder, and vanilla. Knead until you have a soft dough that doesn’t stick to your hands. Let it rest in the refrigerator for 15-20 minutes to make shaping easier.
- Take walnut-sized pieces of dough, open the center and put 1 teaspoon of pistachio butter, close and roll into a ball.
- Arrange all the cookies on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 175°C for about 10-12 minutes, until the edges are lightly browned.
- Immediately after taking the cookies out of the oven, gently roll them in a circular motion using a cookie ring or a wide-mouthed glass to make their shape more even. This process helps the edges to come together and gives them a more aesthetic form. (Because they are a little spread out when they first come out)
👉 Once they cool down slightly, their soft texture becomes even more pronounced.
