Pistachio Sandwich Cookies

Enjoy!

For the cookies:

• 250 gr softened butter
• 200 gr powdered sugar
• 150 gr fine ground pistachios
• 500 gr flour
• 3 egg yolks
• 4 tbsp sour cream
• 1 tsp baking powder
• 1 tsp baking soda

For the pistachio filling:

• 125 gr pistachio cream
• 50 gr softened butter
• 1 tsp orange blossom water

For the chocolate ganache:

• 180 gr milk chocolate chips
• 60 ml heavy cream
• 1 tbsp butter
• 1 tsp vanilla

For the cookies:

• In a large bowl, cream together the butter, powdered sugar, and vanilla extract until smooth.
• Add the egg yolks and sour cream, mixing until fully combined.
• In a separate bowl, combine the flour, ground pistachios, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing until a dough forms.
• Wrap the dough in cling film and refrigerate for at least 2 hours.
• When ready to bake, roll the chilled dough between two sheets of parchment paper to approximately ½ cm (0.2 inch) thickness.
• Using a round cookie cutter, cut out shapes and place them on a baking tray lined with parchment paper or a silicone mat.
• Bake at 180° C (356° F) for 15 minutes, rotating the tray halfway through baking. Allow cookies to cool completely before assembly.

For the pistachio filling:

• Combine all ingredients in a bowl and mix until smooth.
• Refrigerate for at least 30 minutes to allow the filling to firm up.

For the chocolate ganache:

• Place the ingredients in a bowl over a double boiler. Mix until melted and smooth. Remove and let cool completely.

Assembly:

• Place a little over 1 teaspoon of filling in between two sandwiched cookies. Cover with chocolate ganache and sprinkle on top a mix of finely chopped chocolate and pistachios.