Description
Indulge in these delightful Pistachio Latte Sandwich Cookies that combine the nutty flavor of pistachios with a hint of espresso, sandwiched between two buttery cookies.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup finely ground pistachios
- 2 teaspoons instant espresso powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tablespoon milk or cream
- 1/4 teaspoon almond extract
- 2 tablespoons finely ground pistachios
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Make the Cookies: In a large bowl, cream together the butter, granulated sugar, and powdered sugar. Beat in the egg and vanilla. In a separate bowl, whisk together the flour, ground pistachios, espresso powder, baking powder, and salt. Combine wet and dry ingredients, roll into balls, flatten, and bake.
- Prepare the Filling: Beat butter until creamy. Add powdered sugar, milk/cream, almond extract, and pistachios. Beat until smooth.
- Assemble: Spread or pipe filling onto cookies and sandwich together.
Notes
- For extra texture, roll filled cookies in chopped pistachios.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for a longer shelf life.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 220
- Sugar: 13g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg