Choco Pistachio Bites (Printer-Friendly Version)
# What You'll Need:
→ Chocolate Thumbprints
01 -
10 tablespoons (142g) softened unsalted butter
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⅔ cup (140g) white sugar
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1 large egg yolk (save the white for coating with nuts, if desired)
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1 teaspoon vanilla flavoring
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¼ teaspoon pistachio flavoring (optional)
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1¼ cups (156g) regular all-purpose flour
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⅓ cup (33g) sifted cocoa powder (dutch-processed)
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½ teaspoon fine sea salt
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½ cup (60g) roughly chopped pistachios (optional)
→ Filling Made with Pistachio Cream
10 -
1.5 ounces (43g) broken-up white chocolate
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3 tablespoons (48g) creamy pistachio butter
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2 teaspoons (4g) powdered sugar, sifted for smoothness
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⅛ teaspoon fine grain sea salt
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⅛ teaspoon pistachio flavoring (optional)
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⅛ teaspoon vanilla powder (optional)
# Let's Cook:
01 -
Heat oven to 350°F and line up a baking sheet with parchment paper.
02 -
Using a mixer, whip together butter and sugar until fluffy. Add in the egg yolk and flavorings. Carefully fold the dry ingredients into the mixture until it turns into dough.
03 -
Scoop dough into 1-inch rounds. You can either press the middle directly for plain cookies or coat with egg white and pistachios before adding an indentation.
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Bake for 10–12 minutes until firm. While still warm, press the indentations lightly again if needed.
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Gently melt white chocolate. Mix in pistachio butter, powdered sugar, salt, and any optional flavorings until everything's smooth.
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Add about ½ teaspoon of filling to the center of each cookie. Let the filling set for 2 hours, or pop them in the fridge for 15 minutes to speed things up.
# Cook's Notes:
01 -
If your dough seems dry and crumbly, you can mix in a little milk.
02 -
Store in a sealed container for up to 5 days.