Pistachio Thumbprint Cookies
Buttery cookies with a gooey Pistachio cream centre, finished with toasted pistachios for a rich, nutty crunch in every bite.
Cals 192 · Prot 3 · Carbs 20 · Fat 11
Family Friendly
12 min
Buttery cookies with a gooey Pistachio cream centre, finished with toasted pistachios for a rich, nutty crunch in every bite.
Cals 192 · Prot 3 · Carbs 20 · Fat 11
Family Friendly
Ingredients
Cookies
Butter
4*
150 Grams
Caster sugar
150 Grams
Organic Eggs
5*
1 Piece
Vanilla essence
5 ML
Plain flour
10*11*
180 Grams
Cocoa powder
30 Grams
Salt
0.3 Tsp
Sliced pistachios
2*
40 Grams
Topping
Pistachio cream
2*4*
50 Grams
Allergens
*4 Milk, *5 Eggs, *10 Wheat, *11 Gluten, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 802 / 192 |
| Fats (g) | 10.8 |
| of which saturated (g) | 5.6 |
| Carbohydrates (g) | 20 |
| of which sugars (g) | 12.5 |
| Fibers (g) | 0.6 |
| Proteins (g) | 3 |
| Salt (g) | 0.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Beat butter and sugar
- Take the butter out of the fridge well before baking to allow it to soften.
- In a large bowl, use an electric beater to cream the butter and sugar for 2-3 min until pale and fluffy and most of the sugar is dissolved.
Tip! To soften butter quickly, fill a tall glass with hot water. Carefully empty the water, then place the glass upside down over the butter on a counter. Let it sit for a few minutes to soften.
2 Add egg
- Separate the eggs into egg white and egg yolk. Discard the egg white.
- Add the egg yolk and vanilla essence to the butter mixture.
- Beat until combined.
3 Mix dry ingredients
- In a separate bowl, sieve together the flour, cocoa powder and a pinch of salt.
4 Make balls
- Combine the dry ingredients with the wet ingredients and mix to a stiff dough.
- Using your hands or a small spoon, divide the dough into 16 even sized balls.
- Finely chop the sliced pistachios.
- Roll each ball of dough into the chopped pistachios to coat.
- Add to a lined baking tray or plate and refrigerate for 15-20 min.
- Preheat the oven to 180°C, no fan.
5 Bake
- Bake the dough balls for 10-12 min until set.
- Once baked, while still warm, use the back of a small spoon to make an indent in the center of each cookie.
- Allow to cool.
Tip! Notice that when you start smelling the baked cookies in the kitchen, they are close to done.
6 Serve
- Remove the pistachio cream from the fridge with enough time for it to reach room temperature.
- Stir the pistachio cream until smooth and shiny.
- Add a spoonful of pistachio cream into the centre of each cookie.
- Enjoy your Pistachio Thumbprint Cookies!
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