Pistachio Cookies with Raspberry Filling

By Bakhyt (Beck) Uteuliyeva

Inspired by Pistachio Raspberry Roulade (Rolled Cake), pistachio cookies with raspberry filling are one of my favorites. The pistachios and raspberry jam complement each other and create an incredible flavor profile.


Equipment

  • mixing bowl

  • food processor

  • baking sheet

  • measuring cups and spoons

Ingredients

  • 1 cup all purpose flour (120 grams)

  • 1 cup pistachios, roasted and finely chopped (130 grams)

  • ½ cup granulated sugar (100 grams)

  • ½ teaspoon baking powder

  • 1 pinch salt

  • ½ cup unsalted butter, softened (100 grams)

  • 1 large egg

  • ¼ cup raspberry jam (70 grams)

Instructions

  1. Place ½ tsp pieces of raspberry jam on a parchment paper and put in the freezer for 2-3 hours.

  2. If you are starting with whole pistachios, place them in a food processor and chop until fine crumb form. Add all the remaining ingredients into the food processor and pulse until combined. 

  3. With a spoon measure out a golf ball sized piece of dough and flatten. Place the frozen bits of raspberry jam in the center of the circle and roll the dough into a ball. Flatten the ball a bit and place on parchment paper. 

  4. Now you can either freeze the cookies for later or bake them in a preheated oven at 350F (180C) for 10-12 mins. When baked, leave the cookies to cool down for 5-7 mins and enjoy!

DessertCrème de Cornell