Pistachio-Raspberry Sandwich Cookies
Summer’s best cookie is here, and few desserts capture sunny, playful elegance quite like a sandwich cookie. Nutty pistachios and creamy white chocolate are baked into golden cookies sandwiched with a tart-sweet Raspberry Buttercream filling. Made with Plugrà® Premium European Style Butter, each bite delivers a rich, balanced finish that makes these fun, fancy cookies perfect for picnics, Sunday suppers, and everything in between.
Pistachio-Raspberry Sandwich Cookies
Makes 13 sandwich cookies
Ingredients
½ cup (113 grams) Plugrà® Premium European Style Unsalted Butter, softened½ cup (110 grams) firmly packed light brown sugar¼ cup (50 grams) granulated sugar1 large egg (50 grams), room temperature1 large egg yolk (19 grams), room temperature¼ cup (75 grams) pistachio cream (see Note)1 teaspoon vanilla extract¼ teaspoon almond extract1¾ cups (219 grams) all-purpose flour½ teaspoon baking powder½ teaspoon baking soda½ teaspoon kosher salt6 ounces (170 grams) white chocolate, chopped and divided½ cup (70 grams) unsalted pistachios, chopped3 tablespoons (60 grams) seedless raspberry jam, divided2 tablespoons (18 grams) unsalted pistachios, finely choppedRaspberry Buttercream (recipe follows)
Instructions
Line a rimmed baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until light and fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add egg and egg yolk, one at a time, beating until combined after each addition. Beat in pistachio cream; scrape sides of bowl. Beat in extracts.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until almost completely combined. Fold in 4 ounces (113 grams) white chocolate and chopped pistachios until combined and no dry streaks remain. Dollop 1½ tablespoons jam (30 grams) on top of dough, and just barely fold it in to break up any large pockets of jam (this preserves the marbling effect).
Using a 1½-tablespoon spring-loaded scoop, scoop dough (about 35 grams each), adding up to remaining 1½ tablespoons (30 grams) jam to dough as needed, and place on prepared pan. Top dough with finely chopped pistachios and remaining 2 ounces (57 grams) white chocolate, gently pressing to adhere. Cover and refrigerate for at least 1 hour or up to overnight.
Preheat oven to 350°F (180°C). Line rimmed baking sheets with parchment paper.
Place dough portions at least 2 inches apart on prepared pans.
Bake until very light golden brown and edges are set, 10 to 12 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.
Spoon Raspberry Buttercream into a pastry bag, and cut a ½-inch opening in tip. Pipe about 1½ tablespoons (30 grams) buttercream each onto flat side of half of cookies, and top with remaining cookies, flat side down. Store in an airtight container for up to 3 days.
Notes
Pistachio cream, also known as crema al pistacchio, is a sweet, luxurious Italian spread made from blended pistachios, milk, and sugar. It is not the same thing as pistachio paste or butter.
Raspberry Buttercream
Makes about 1½ cups
Ingredients
¾ cup (170 grams) Plugrà® Premium European Style Unsalted Butter, softened½ teaspoon kosher salt1¾ cups (210 grams) confectioners’ sugar2 tablespoons (40 grams) seedless raspberry jam1 teaspoon vanilla extract
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until smooth and creamy. With mixer on low speed, gradually add confectioners’ sugar, beating until combined and stopping to scrape bottom and sides of bowl. Beat in jam and vanilla. Increase mixer speed to high, and beat until pale and fluffy, 1 to 2 minutes. Use immediately.
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