Chocolate Pistachio Cream Thumbprints (Print Version)
# Ingredients:
→ For Chocolate Thumbprints
01 -
10 tablespoons (142g) unsalted butter, room temperature
02 -
⅔ cup (140g) granulated sugar
03 -
1 large egg yolk (reserve white if rolling in nuts)
04 -
1 teaspoon vanilla extract
05 -
¼ teaspoon pistachio extract (optional)
06 -
1¼ cups (156g) all-purpose flour
07 -
⅓ cup (33g) dutch-processed cocoa powder, sifted
08 -
½ teaspoon fine sea salt
09 -
½ cup (60g) coarsely chopped pistachios (optional)
→ For Pistachio Cream Filling
10 -
1.5 ounces (43g) white chocolate, chopped
11 -
3 tablespoons (48g) pistachio butter
12 -
2 teaspoons (4g) powdered sugar, sifted
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⅛ teaspoon fine sea salt
14 -
⅛ teaspoon pistachio extract (optional)
15 -
⅛ teaspoon vanilla powder (optional)
# Instructions:
01 -
Preheat oven to 350°F. Line baking sheet with parchment paper.
02 -
Beat butter and sugar until fluffy, 2-3 minutes. Add egg yolk and extracts. Sift in dry ingredients and mix until dough forms.
03 -
Roll into 1-inch balls. For plain cookies, make thumbprints directly. For nut-coated, dip in egg white, roll in pistachios, then make thumbprints.
04 -
Bake 10-12 minutes until set. While warm, redefine indentations.
05 -
Melt white chocolate. Stir in pistachio butter, sugar, salt, and extracts until smooth.
06 -
Fill each thumbprint with ½ teaspoon filling. Let set 2 hours or chill 10-15 minutes until firm.
# Notes:
01 -
Add milk if dough is too crumbly
02 -
Can make with or without nut coating
03 -
Extracts are optional but enhance flavor