Ingredients
For the filling
- ⅔ cup (195 g) pistachio cream
- ⅔ cup (52 g) toasted kataifi
For the cookie dough
- ½ cup (113 g) unsalted butter, cut into pieces
- ¼ cup (25 g) natural cocoa powder
- 1 Tablespoon avocado oil (or canola/vegetable oil)
- ½ cup (100 g) granulated sugar
- ⅓ cup (67 g) light brown sugar, firmly packed
- 1 large egg, room temperature preferred
- ¾ teaspoon vanilla extract
- 1 ¾ cups (198 g) cake flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon table salt
Topping
- ⅓ cup (70 g) couverture or semisweet chocolate, melted for drizzling
- 2 Tablespoons roasted, salted pistachios for topping
Instructions
- Prepare the filling: Stir together pistachio cream and toasted kataifi until well combined. Using a tablespoon-sized scoop (about 17g), portion the mixture onto a small baking sheet lined with wax paper. Place in the freezer to solidify while preparing the cookie dough.
- Preheat oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper. Have these ready for baking.
- Make the butter mixture: Melt the unsalted butter in a large microwave-safe bowl. Once melted, add the natural cocoa powder and avocado oil, stirring until smooth and fully combined. Allow the mixture to cool completely until it no longer feels warm to the touch to prevent cooking the eggs in the next step.
- Add sugars and egg: Stir granulated sugar, light brown sugar, the egg, and vanilla extract into the cooled butter mixture. Mix thoroughly to create a smooth batter.
- Combine dry ingredients: In a separate medium bowl, whisk together cake flour, baking soda, baking powder, and salt. Gradually add the dry ingredients into the wet butter mixture in about four parts, stirring until the dough is fully combined and uniform.
- Shape the cookies: Retrieve the filling from the freezer and ensure it is firm. Using a 2 ½ tablespoon scoop (around 48g), scoop dough portions and roll each into a smooth ball. Press a thumb into the center of each to create an indent. Remove a frozen filling ball from the freezer, place it into the dough indent, and carefully wrap the dough around the filling, sealing it inside.
- Bake: Arrange the filled dough balls on the prepared baking sheet, spacing them at least 2 inches apart. Bake on the center rack of the oven at 350°F (175°C) for 10 minutes.
- Flatten cookies if needed: Immediately after baking, if the cookies have not spread or flattened, gently press each cookie with the clean bottom of a large measuring cup to help shape them. Allow the cookies to cool completely on the baking sheet before handling, as they are fragile when warm.
- Decorate: Once cooled, drizzle the cookies with melted couverture or semisweet chocolate. Sprinkle the roasted salted pistachios on top and let the chocolate harden before serving.
Notes
- Use cake flour to achieve a tender texture; all-purpose flour can be substituted but may result in a denser cookie.
- The dough does not require chilling, which speeds up preparation.
- Make sure the butter mixture is cool before adding eggs to avoid cooking the eggs prematurely.
- Freezing the pistachio-kataifi filling helps maintain shape and ease of assembly.
- Cookies are fragile when warm, so allow them to cool completely on the baking sheet before moving.
- For a dairy-free option, substitute butter with a non-dairy alternative and ensure chocolate is dairy-free.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Middle Eastern
