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Pistachio Lemon Sandwich Cookies Recipe

Pistachio Lemon Sandwich Cookies Recipe
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★★★★★

5.3 from 19 reviews

These Pistachio Lemon Sandwich Cookies combine the nutty richness of pistachios with the bright zing of lemon zest, sandwiched together with creamy white chocolate. Crispy on the outside and tender inside, they make a delightful treat perfect for any occasion or a sophisticated afternoon snack.

Ingredients

Scale

Cookie Dough

  • 1 Cup (120g) Pistachio Nuts (raw or roasted)
  • 1 Cup (120g) All-Purpose Flour
  • 1/3 Cup (67g) White Granulated Sugar
  • 2 Teaspoons Fine Lemon Zest (from 1 small to medium lemon)
  • 1/2 Cup (113g) Salted Butter (add 1/8 tsp fine salt if using unsalted butter)

Filling

  • 3 Ounces (85g) White Chocolate Bar (melted and cooled)

Instructions

  1. Make Cookie Dough: In the bowl of a food processor, pulse pistachios, flour, sugar, and lemon zest until finely ground. Add cold, cubed salted butter and pulse about 20 to 24 times until the dough starts to clump together. Be careful not to overmix.
  2. Divide Cookie Dough: Transfer the dough to a work surface and gently knead into a cohesive ball. Using a 2-teaspoon cookie scoop, portion out approximately 26 dough balls. Cut each ball in half to have 52 pieces total.
  3. Freeze Cookie Dough: Roll each dough piece into a smooth ball between your palms. Place on parchment-lined cookie sheets and freeze for 30 to 60 minutes. If space permits, freeze on two sheets to bake directly when ready.
  4. Preheat Oven: Set oven to 325°F (162°C). Line two large cookie sheets with parchment paper and set aside.
  5. Bake Cookies: Place cookies 2 inches apart on sheets. Bake for 14 to 18 minutes, switching the sheets between racks halfway and rotating them. Bake 14 minutes for tender cookies with barely golden edges or longer for crisper texture.
  6. Cool Cookies: Let cookies rest on baking sheets for 2 to 3 minutes before transferring to a wire rack to cool completely.
  7. Melt & Cool Chocolate: Finely chop white chocolate and melt it in a heatproof bowl in 20-second microwave bursts, stirring in between, or melt over simmering water. Chill in fridge for 10 minutes, then stir and let sit at room temperature for 30 minutes until thickened and no longer runny.
  8. Assemble Cookies: Flip half of the cooled cookies to have flat sides facing up. Spoon about 1/2 teaspoon of the thickened white chocolate onto each flat side, then gently press a second cookie on top to make a sandwich. Serve and enjoy!

Notes

  • Use frozen dough balls to bake directly without thawing to maintain shape.
  • Adjust baking time to preference for softer or crunchier cookies.
  • Lemon zest can be substituted with lime zest for a different citrus note.
  • If using unsalted butter, add an extra 1/8 teaspoon salt to balance flavors.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Keywords: pistachio cookies, lemon zest cookies, white chocolate sandwich cookies, nutty cookies, citrus cookies, homemade sandwich cookies, easy dessert

Find it online: https://amayaharis.com/pistachio-lemon-sandwich-cookies-recipe/