Description
Delight in these Pistachio Latte Sandwich Cookies, perfect for coffee and nut lovers alike. Featuring a tender, espresso-infused cookie filled with a creamy latte buttercream and garnished with crunchy pistachios, this dessert delivers a harmonious blend of rich coffee and nutty flavors in every bite.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup finely ground pistachios
Filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon brewed espresso or strong coffee
- 1/4 teaspoon almond extract
- 2 tablespoons finely chopped pistachios for garnish
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make cookie dough: In a large bowl, cream together 1 cup softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the egg, vanilla extract, and instant espresso powder until completely blended. In a separate bowl, whisk the flour, baking powder, salt, and finely ground pistachios. Gradually add the dry ingredients to the wet mixture and blend until a soft dough forms.
- Shape cookies: Scoop tablespoons of dough and roll into balls. Place them evenly spaced on the prepared baking sheets and flatten each ball slightly using the bottom of a glass to create even discs.
- Bake cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn lightly golden. Remove from oven and transfer cookies to a wire rack to cool completely before assembling.
- Prepare filling: Beat 1/2 cup softened butter until creamy. Gradually add powdered sugar, continuing to beat until smooth. Mix in brewed espresso and almond extract until the filling is fluffy and well combined.
- Assemble sandwich cookies: Spread or pipe the filling onto the flat side of one cooled cookie. Top with another cookie to form a sandwich. Roll the exposed filling edges in finely chopped pistachios for garnish, if desired.
- Set and serve: Allow the assembled sandwich cookies to set at room temperature before serving to let the flavors meld and the filling firm up.
Notes
- For a bolder coffee flavor, increase the amount of instant espresso powder slightly in the dough.
- Ensure cookies are completely cooled before adding the filling to prevent melting and maintain shape.
- Store sandwich cookies in an airtight container at room temperature for up to 4 days to keep them fresh.
