Pistachio thumbprint cookies

Pistachio cookies filled with pistachios in three forms: pistachio flour (ground pistachios), chopped pistachios, and pistachio cream. Pistachio cream can be found in well-stocked grocery stores. Similar to almond thumbprint cookies with jam, the dough is shaped into balls with an indentation in the center, but here the cookies are filled with pistachio cream after baking. They look beautiful, are wonderfully crumbly, and absolutely delicious — a real treat for pistachio lovers!

Makes 30 cookies.

Ingredients for pistachio cookies:

• 125 g cold butter, diced
• 1/3 cup powdered sugar
• 1 egg yolk
• 110 g all-purpose flour
• 110 g ground unsalted pistachios
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• a pinch of salt

Additionally:

• 50 g finely chopped unsalted pistachios, for coating
• 200 g pistachio cream, for filling

Sift the flour, add the butter, and quickly cut it in with a knife until the mixture resembles coarse crumbs. Add the remaining ingredients and quickly knead into a dough (you can also use a food processor). Shape the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for at least 60 minutes.

After chilling, break off small portions of dough and shape into balls weighing about 15 g each. Coat half of each ball in chopped pistachios. Arrange on a baking tray lined with baking paper, leaving space between them (they will spread slightly during baking), with the pistachio-coated side facing up.

Bake at 180°C for 7 minutes. Remove the tray from the oven and use the end of a wooden spoon to make an indentation in the center of each cookie. Return to the oven and bake for another 4 minutes, or until lightly golden. Remove from the oven and let cool briefly on the tray, then carefully transfer to a wire rack.

Note: move them with a metal spatula — the cookies are very delicate and crumbly. Once completely cooled, fill the indentations with pistachio cream.

Enjoy!