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Chocolate-Pistachio Cookies

129

Crisp pistachio cookies, sandwiched around a soft, chocolate filling, are dipped in bittersweet chocolate and garnished with a sprinkle of bright-green pistachios.

  • Yield: Makes 15

Source: Martha Stewart Living, February 2005

Ingredients

  • 1/2 cup sugar
  • 2 large egg yolks, lightly beaten
  • 3 ounces semisweet chocolate, melted and cooled
  • 4 ounces salted shelled pistachios (about 1 cup), ground to a paste in a food processor
  • 1 large egg white
  • 1/8 teaspoon pure vanilla extract
  • Pinch of coarse salt
  • 6 ounces bittersweet chocolate, chopped
  • 1 tablespoon vegetable shortening
  • For the garnish: slivered, unsalted, shelled pistachios (optional)

Directions

  1. Make filling: Bring 1/4 cup sugar and 1/4 cup water to a simmer in a small saucepan over medium heat, stirring until sugar has dissolved; set aside.

  2. Put egg yolks in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk by hand until yolks are warm to the touch, about 2 minutes. Fit mixer with the whisk attachment. Mix yolks on medium speed; pour in sugar syrup. Raise speed to high; mix until mixture is cool and fluffy, about 3 minutes. Reduce speed to medium; drizzle in melted chocolate. Refrigerate until firm, about 45 minutes.

  3. Make cookies: Put pistachio paste and rest of sugar in the clean bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Mix in the egg white, vanilla, and salt.

  4. Preheat oven to 350 degrees. Transfer dough to a pastry bag fitted with a small (about 1/4 inch) plain round tip (such as Ateco #10). Pipe 1-inch rounds onto a baking sheet lined with parchment paper, spacing about 1 inch apart.

  5. Bake cookies until firm and golden around edges, about 10 minutes. Transfer on parchment to a wire rack, and let cool completely.

  6. Place cookies, bottom sides up, on a wire rack set over a baking sheet. Spread 1 to 1 1/2 teaspoons chocolate filling on bottom of half of the cookies. Sandwich with remaining cookies. Freeze 1 hour.

  7. Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from heat. Add shortening; stir until combined. Let cool, stirring, until mixture is lukewarm.

  8. Using a chocolate fork or regular fork, hold 1 cookie at a time above bowl of chocolate glaze. Spoon glaze over cookie, letting excess drip back into bowl. Transfer to a wire rack set over a baking sheet. Garnish with slivered pistachios. Refrigerate until set, 5 minutes.

Cook's Notes

Cookies can be refrigerated in single layers in airtight containers up to 3 days. The yolks in the filling are not fully cooked; this recipe should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Reviews Add a comment

  • tessmaniandgma
    26 NOV, 2016
    These cookies did not turn out well at all except for the flavor. The filling was extremely liquidy and it did not make the amount of cookies promised. Although these cookies were tasty, I was disappointed in Martha Stewart and this recipe. The whole baking and preparation process took about three and 1/2 hours. So, either I did something totally wrong, or this is not a good recipe. I'm not sure how people got these to turn out well.
    Reply
  • lais_marcolongo
    28 JUL, 2012
    It talkes a REAL effor doing these! But it was TOTALLY worthy! They turned out delicious and just like the picture. The biggest trouble is with the filling, of course. Well I used small egg yolks, afraid it was going to be too runny, and it was ok. I feel I could even have used big ones, as the recipe says. Just be quick handed and careful not to cook them =S
    Reply
  • Schwarzkopf
    21 DEC, 2011
    As stated above : making these took about 2 hrs to prepare. My feet were killing me! So, the only thing I would critique on the writing of the recipe is this: the part where after you add the water/sugar syrup to the whipped egg yolks, you are supposed to remove the pan from heat (which it does not clearly state). I only understood to do so, because the next sentence reads that you should beat until 'cooled' and fluffy. Though I made only 10, they look very lovely and taste interesting! Not bad
    Reply
  • MaLena10
    11 APR, 2011
    This recipe was a lot of work and my cookies didn't look very nice although they tasted great. After hours of work I had a backache, a headache, messy kitchen and 15 cookies. My family laughed at me.
    Reply
  • nnejpdx
    13 MAR, 2011
    I followed the recipe and macias123's advice, and they turned out perfect. I have never heard so many "WOW"s in response to a cookie before! I'm definitely making these again...
    Reply
  • mykele
    23 NOV, 2010
    The ingredient list and the directions are not clear. I agree with all commenters that it is time consuming and may not be worth my time. Too many times I have have begun to doubt the credibility of the recipes and how they are given to us. I expect better of MS and the staff. Mykele
    Reply
  • macias123
    23 NOV, 2010
    also...Another suggestion for the filling is to use a simple fudge recipe or chilled frosting.
    Reply
  • macias123
    23 NOV, 2010
    I've made these cookies several times and have never had a problem. As for the filling these steps have always worked for me: Make sure to place the eggs over Fully Boiling water (not a simmer). Make sure the syrup is still hot when adding to the eggs. I keep the bowl over the water when adding the syrup for at least a minute while stirring. Make sure the mixer is set to High at all times! Then follow as directed.
    Reply
  • jwheeler81
    22 NOV, 2010
    I'm so glad I'm not the only one! So far I have tried 6 (6!) different recipes from this site and each had issues. From measurements being completely off (not enough flour, not enough eggs, etc) to baking times being inaccurate, to the end result just being lousy. I'm no professional baker, but I don't seem to have these issues with any other recipes I have tried.
    Reply
  • clelia
    15 NOV, 2010
    I agree with all 3 writers.. I made these cookies and it was a disaster! The same problem, the filling did not taste good and was runny! I was very disappointed. Waste of money and time!
    Reply