PISTACHIO COOKIE CAKE, sweet shortcrust pastry filled, easy to make in a short time, perfect for breakfast or snack for the whole family with soft shortcrust pastry.
I made it for a different breakfast than usual, I wanted something simple but eye-catching when cut. And this pistachio cookie cake was love at first bite. Soft shortcrust on the outside and a creamy pistachio filling that makes the whole kitchen smell amazing.
It’s one of those clever desserts that you prepare in no time, perfect for homemade breakfast, for kids’ snacks, or to serve when unexpected guests arrive.
The base is a soft shortcrust pastry, easy to work with and doesn’t break when cut. The pistachio filling makes this filled cookie cake irresistible and super delicious.
Join me in the kitchen today there’s the pistachio cookie cake.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 16 Pieces
- Cooking methods: Oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups flour (the one you usually use)
- 2 eggs
- 1/3 cup sugar
- 1 teaspoon baking powder
- 2.8 oz butter
- 1 pinch salt
- 7 oz pistachio paste
Steps
Pour the flour into a bowl, add the salt, sugar, baking powder, eggs, and softened butter in pieces.
Quickly work the ingredients, roll out on the floured surface, and form a rectangle.
Fill with the pistachio paste, then fold in half and seal the edges.
Bake in a preheated oven at 350°F for about 25 minutes, then remove, let cool slightly, and dust with powdered sugar.
Bon appétit
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PISTACHIO COOKIE CAKE
The secret to a perfect pistachio cookie cake?
– Don’t overwork the shortcrust, or it will become hard.
– Let the dough rest in the fridge for at least 20 minutes.
– Don’t overfill to prevent leaking during baking.
– Bake until just golden, it should remain soft inside.
A little trick from a gourmand blogger: add pistachio granules on top before baking, so it will be even more beautiful to look at and crunchy to the bite.
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FAQ PISTACHIO COOKIE CAKE
How to prevent the shortcrust from becoming hard?
The shortcrust hardens after baking if overcooked, just stick to the indicated times and know your oven.
How long does the pistachio cookie cake keep?
2-3 days at room temperature, well sealed.
Can it be made with gluten-free flour?
Yes, using a specific mix for desserts, but the texture will change slightly.
How can I vary the filling?
You can use Nutella, jam, dried fruits, pastry cream.
How can I achieve a creamy pistachio center that’s not dry?
Don’t overbake the cookie cake. It should be just golden on top. Also, don’t use too thin a layer of cream: better a generous filling but well distributed.
