Chocolate Pistachio Thumbprints (Print Version)
# Ingredients:
→ Chocolate Thumbprints
01 -
10 tablespoons (142g) softened unsalted butter
02 -
⅔ cup (140g) white sugar
03 -
1 large egg yolk (keep white aside if using nuts)
04 -
1 teaspoon vanilla flavoring
05 -
¼ teaspoon pistachio flavoring (if you want)
06 -
1¼ cups (156g) regular flour
07 -
⅓ cup (33g) sifted dutch-processed cocoa
08 -
½ teaspoon fine sea salt
09 -
½ cup (60g) roughly chopped pistachios (if you want)
→ Pistachio Cream Filling
10 -
1.5 ounces (43g) white chocolate chunks
11 -
3 tablespoons (48g) pistachio spread
12 -
2 teaspoons (4g) sifted powdered sugar
13 -
⅛ teaspoon fine sea salt
14 -
⅛ teaspoon pistachio flavoring (if you want)
15 -
⅛ teaspoon vanilla powder (if you want)
# Instructions:
01 -
Heat oven to 350°F. Put parchment on your baking tray.
02 -
Whip butter with sugar till light and fluffy. Drop in egg yolk and flavorings. Add dry stuff after sifting and mix until you get a nice dough.
03 -
Form small 1-inch balls. You can leave them plain or dip in egg white then pistachios before making thumb dents.
04 -
Pop in oven for 10-12 minutes until they're done. Press down centers again while they're still warm.
05 -
Melt the white chocolate bits. Stir in the pistachio spread, sugar, salt, and any flavorings until it's all smooth.
06 -
Spoon about ½ teaspoon filling into each cookie dent. Let them firm up for 2 hours or stick in fridge for 15 minutes.
# Notes:
01 -
Try adding a splash of milk if your dough feels too dry
02 -
Stays fresh for 5 days when stored in a sealed container