The Pistachio Heart Cookies are a delicate treat with a simple and enticing flavor. Made with a soft and crumbly dough filled with creamy filling that doesn’t dry out during baking.
These delightful desserts will charm both adults and children with their taste.
Pistachio Heart Cookies Recipe Also Bimby
- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 egg
- 1 egg yolk
- 1 1/2 tsp baking powder
- 1 pinch salt
Steps
Below is how to prepare this delightful breakfast with the Bimby
Put the sugar in the mixer bowl and grind for 10 seconds at speed 10 until you get a consistency similar to powdered sugar.
Use a spatula to bring the mixture to the bottom and add the flour, butter, egg, yolk, baking powder, and a pinch of salt.
Knead for 20 seconds at speed 5, until the ingredients are well combined.
Transfer the dough to a pastry board and knead briefly until a compact ball is formed.Wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes.
Meanwhile, prepare the pistachio filling. Place the pistachios and sugar in the Bimby bowl and grind for 10 seconds at speed 7.
Add the room temperature butter and mix for 10 seconds at speed 5.
Transfer the filling into a piping bag with a smooth nozzle and refrigerate.Retrieve the cookie dough from the fridge and roll it out with a rolling pin on a floured surface, to a thickness of about 1/8 inch.
Cut the dough into 3-inch circles and place them on a baking sheet lined with parchment paper.
Using a piping bag, distribute the pistachio filling in the center of each prepared circle.
Fold each circle over the pistachio filling, sealing the edges well, and place on the baking sheet.Bake the cookies in a preheated oven at 355°F for about 12-15 minutes, until golden brown.
Remove the cookies from the oven and let them cool completely before enjoying.
The Pistachio Heart Cookies prepared with the Bimby are ready to be served and enjoyed! Bon Appetit!Grind the sugar in a mixer until you get a powdery consistency.
In a large bowl, mix the flour with the sugar (for a smoother and softer dough, I recommend using powdered sugar),
Butter, egg, yolk, baking powder, and a pinch of salt. Work the dough with your hands or a mixer until you get a homogeneous mixture.
Form a ball with the dough, wrap it in plastic wrap, and let it rest in the fridge for at least 30 minutes.Add the room temperature butter and mix until you obtain a homogenous cream.
Transfer the filling into a piping bag with a smooth nozzle and refrigerate.
Retrieve the cookie dough from the fridge and roll it out with a rolling pin on a floured surface, to a thickness of about 1/8 inch.
Cut the dough into 3-inch circles and place on a baking sheet lined with parchment paper.In the meantime, prepare the pistachio filling. Grind the pistachios and sugar in a mixer until you get a fine consistency.
Using a piping bag, or a teaspoon, distribute the pistachio filling in the center of each prepared circle.
Fold the cookies over, enclosing the pistachio filling inside. Seal the edges well and place on the baking sheet.Bake the cookies in a preheated oven at 355°F for about 12-15 minutes, until golden brown.
Remove the cookies from the oven and let them cool completely before enjoying.
Your Pistachio Heart Cookies are ready to be served and enjoyed! Bon Appetit!
