Pistachio Cookies with Hazelnut Cream: A Quick Temptation.
If you are looking for a true indulgence that can be prepared in a flash, Pistachio Cookies with Hazelnut Cream are the answer.
These pastries are delicious and very quick to make, requiring very few ingredients and are perfectly crumbly!
They are a true delight ideal for breakfast, afternoon tea, or any time you crave a moment of pure sweetness.
Come with me and let’s start baking right away!
Enjoy the recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Pistachio Cookies with Hazelnut Cream
- 2.5 oz pistachio cream
- 1 oz hazelnut cream
- 1 egg
- 2.8 oz all-purpose flour
Steps for Pistachio Cookies with Hazelnut Cream
In a bowl, pour the spreadable creams (both pistachio and hazelnut) along with the egg. Mix the ingredients well using a spatula or a fork until you get a homogeneous mixture.
Add the sifted flour and mix well. The dough should be soft and workable.
Using two spoons (or simply your hands), form balls and place them on a baking sheet lined with parchment paper.
Lightly flatten the cookies and decorate the surface with chocolate flakes and chopped pistachios.
Bake in a preheated static oven at 356°F for about 10 minutes, placing the tray in the center of the oven.
The Pistachio Cookies with Hazelnut Cream are ready to be enjoyed!
I hope you liked this delicious and quick recipe. See you on our next culinary adventure!
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Storage and Tips
If you prefer a more intense flavor, you can easily use only pistachio or only hazelnut cream for the dough; the quantities of the other ingredients remain unchanged.
Storage: The cookies can be stored at room temperature in an airtight container (like a tin box) for 3-4 days.
