Description
Indulge in these delightful Pistachio Latte Sandwich Cookies that combine the rich flavors of pistachio and espresso in a tender, buttery cookie with a creamy filling.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 cup finely ground pistachios
- 1/4 teaspoon salt
- 1 tablespoon instant espresso powder
- 1 tablespoon hot water
- 1/2 cup unsalted pistachios, finely chopped (for coating)
Filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon instant espresso powder
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven and prepare the dough: Preheat the oven to 350°F. Dissolve espresso powder in hot water. Cream butter and sugar, add vanilla and espresso. Whisk flour, pistachios, and salt. Combine wet and dry ingredients to form dough.
- Shape and bake the cookies: Roll dough into balls, flatten, coat in chopped pistachios, and bake for 10-12 minutes. Cool on a wire rack.
- Make the filling and assemble: Beat butter, add sugar, espresso, milk, vanilla, and salt. Spread filling on cookies and sandwich with another.
Notes
- For a stronger coffee flavor, increase the espresso powder in the filling.
- You can substitute white chocolate ganache for the filling if desired.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210
- Sugar: 16g
- Sodium: 40mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
