Chocolate-Pistachio Cookies

Ingredients

• 200 g wheat flour type 1050 (+ 2 tbsp for handling)
• 125 g ground almonds
• 200 g butter
• 100 g raw cane sugar
• 1 pinch salt
• 1 egg yolk
• 2 Tbsp whipping cream
• 150 g nut nougat spread
• 35 g ground pistachio kernels
• 200 g dark chocolate (at least 70% cocoa content)
• 2 tbsp Coconut oil

Instructions

1. 1.

   Combine flour and almonds in a bowl. Add butter, sugar, salt, egg yolk, and cream. Quickly mix with a knife until combined. Transfer to the work surface and knead into a smooth dough. Wrap in plastic wrap or a damp kitchen towel and refrigerate for 1 hour.

2. 2.

   Roll out the dough on a lightly floured surface to about 3 mm thickness. Use a round cutter (≈3 cm diameter) to cut around 100 circles. Place them, spaced apart, on parchment‑lined baking sheets. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 12 minutes per batch until golden yellow.

3. 3.

   Let the cookies cool on a wire rack.

4. 4.

   Mix the nut nougat spread with 2½ tbsp pistachios and warm gently over a double boiler until thickened. Spoon a dollop onto half of the cookies, then top each with another cookie to form sandwiches.

5. 5.

   Chop the chocolate into small pieces, melt in a bowl over a double boiler with coconut oil. Dip both sides of the sandwich cookies into the melted chocolate, let excess drip off. Immediately sprinkle with remaining ground pistachios and allow to set.