Description
Delight in the nutty and coffee-infused flavors of these Pistachio Latte Sandwich Cookies. Featuring buttery pistachio shortbread cookies filled with a creamy espresso cheesecake center and luscious pistachio cream, these elegant sandwiches offer a perfect balance of crunch, richness, and aromatic coffee notes—ideal for afternoon tea or special gatherings.
Ingredients
Scale
Pistachio Shortbread
- 160g unsalted butter
- 90g powdered sugar
- 2 tsp vanilla extract
- 210g all-purpose flour
- 80g roasted pistachios
- 1/2 tsp salt
Coffee Cheesecake Cream
- 125g cream cheese
- 55g unsalted butter
- 180g powdered sugar
- 1 tsp espresso powder
- 1 tsp vanilla extract
- 1/2 tsp salt
Filling
- 80g pistachio cream
Instructions
- Make Pistachio Shortbread Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter Mixture: In a mixing bowl, cream together the unsalted butter, powdered sugar, and vanilla extract until smooth and fluffy.
- Grind Pistachios: Blitz the roasted pistachios in a food processor until they become finely ground but not into a paste.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, ground pistachios, and salt until well combined.
- Form Dough and Cut Shapes: Roll out the dough between two sheets of parchment paper to about ¼ inch thickness, then cut out your desired cookie shapes and transfer them carefully onto the lined baking sheet.
- Chill and Bake: Freeze the cut dough shapes for 10 minutes to firm up, then bake in the preheated oven for 12-14 minutes until the edges are lightly golden. Let the cookies cool on the pan for 5 minutes before moving them to a wire rack to cool completely.
- Prepare Coffee Cheesecake Cream: In a mixing bowl, beat together the cream cheese and unsalted butter until smooth and creamy.
- Add Remaining Cream Ingredients: Gradually add powdered sugar, espresso powder, vanilla extract, and salt, beating continuously until the mixture turns light, smooth, and fluffy.
- Assemble Cookies: Turn over half of the cooled cookies. Using a piping bag, pipe a ring of coffee cheesecake cream onto the bottom side of each cookie.
- Fill and Sandwich: Spoon pistachio cream into the center of each cream ring, then top with another cookie to form a sandwich, pressing gently to adhere.
Notes
- Freeze the cookie dough before baking to help maintain cookie shape and prevent spreading.
- Use high-quality roasted pistachios for better flavor in the shortbread.
- The espresso powder can be adjusted to taste if you prefer a stronger or milder coffee flavor.
- Store assembled cookies in an airtight container in the refrigerator and consume within 3-4 days for best freshness.
- Allow cream cheese and butter to come to room temperature before mixing to ensure a smooth filling.
