Chocolate Dipped Pistachio Cardamom Sandwiches
Crispy, crunchy cookies flavored with lemon and cardamom, paired with a creamy pistachio filling, these cookies are a pistachio lovers dream! They’re not too sweet, slightly salty, and dipped in dark chocolate to make a gourmet cookie sandwich.
Ingredients
FOR THE COOKIES:
100 grams sugar
140 grams unsalted butter, room temperature
125 grams flour (WLDFLR gluten-free pastry flour or your favorite brand or all-purpose flour all work)
165 grams cornstarch
5 grams baking powder
1 gram baking soda
1 gram ground cardamom
4 grams salt
40 grams egg yolks
15 grams brandy, rum, or port
5 grams vanilla extract
1 lemon, zested
FOR THE PISTACHIO GANACHE:
100 grams heavy cream
300 grams white chocolate
37.5 grams unsalted butter, room temperature
100 grams pistachio paste
1.5 grams salt
FOR ASSEMBLING:
dark chocolate, tempered
crushed pistachios
maldon sea salt
Preparation
FOR THE COOKIES
1. Place butter and sugar in the bowl of a stand mixer. Cream until light and creamy, about 3 minutes.
2. Mix in yolks, brandy, and vanilla.
3. Add dry ingredients and lemon zest, mixing until just combined.
4. Roll dough between sheets of parchment paper to about 1/8” thick. Refrigerate until set, at least 30 minutes.
5. Preheat oven to 325F. Using a 1.5 inch round cutter, cut rounds of cookie dough. Transfer to silpat or parchment lined baking sheet. Bake in preheated oven for about 12 - 14 minutes, until crisp and just barely colored.
6. Allow to cool completely before filling.
FOR THE GANACHE
1. Place chocolate in the bowl of a food processor or regular bowl.
2. Place heavy cream in a small saucepan and bring to a simmer. Pour over chocolate and either process in food processor or mix using a rubber spatula until smooth and chocolate is melted.
3. Mix in pistachio paste, butter, and salt until fully emulsified and combined.
4. Allow to cool slightly and transfer to a pastry bag.
1. Match cookies two per sandwich.
2. Pipe a thin layer of pistachio ganache over the downside of one cookie and then sandwich with the other cookie, downside facing inside.
3. Dip half of each sandwich into tempered chocolate and garnish with a sprinkling of crushed pistachios and maldon sea salt.
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