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Pistachio Thumbprint Cookies with White Chocolate Ganache Recipe

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4 from 9 reviews

These buttery pistachio thumbprint cookies are filled with a luscious pistachio white chocolate ganache, creating elegant and nutty treats perfect for gifting or any special occasion. Crunchy on the outside and soft in the center, these cookies combine the rich flavor of pistachios with the creamy sweetness of white chocolate ganache.

Ingredients

Pistachio Thumbprint Cookies

  • 1 ½ cups (150 grams) shelled pistachios, unsalted
  • 1 cup (227 grams) unsalted butter
  • 1 ½ cups (180 grams) confectioners’ sugar
  • ¼ teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond or pistachio extract (optional)
  • 2 ½ cups (300 grams) all-purpose flour
  • 1 egg white, beaten until lightly frothy (for rolling)

Pistachio White Chocolate Ganache Filling

  • 4 ounces (125 grams) white chocolate, finely chopped
  • 3 tablespoons (45 grams) heavy cream
  • 3 tablespoons (45 grams) pistachio cream

Instructions

  1. Grind Pistachios: Add the shelled pistachios to a food processor and pulse until medium ground. Remove about two-thirds of the pistachios and set aside in a bowl for rolling. Continue processing the remaining pistachios until very finely ground. Measure out ¼ cup of finely ground pistachios and set aside; discard excess or add to the medium ground nuts.
  2. Make Cookie Dough: In a large bowl, beat the unsalted butter, confectioners’ sugar, and salt with a hand mixer until light and fluffy, about 2-3 minutes. Add the large egg, vanilla extract, and optional almond or pistachio extract, mixing until creamy and fully combined. Incorporate the all-purpose flour and ¼ cup of finely ground pistachios, mixing until just combined.
  3. Shape Cookies: Use a small cookie scoop to portion out the dough. Roll each dough ball in the frothy egg white, then roll in the medium ground pistachios until completely coated. Arrange the coated dough balls on parchment-lined baking sheets as you prepare them.
  4. Create Thumbprints & Chill: Use your thumb, back of a wooden spoon, or a measuring spoon to gently press a divot (thumbprint) into the center of each cookie. Cover the baking sheets lightly with plastic wrap and freeze for 30 minutes or refrigerate for at least one hour to firm up.
  5. Bake Cookies: Preheat the oven to 375°F (190°C). Transfer the chilled cookies to baking sheets lined with parchment paper and bake for 9-10 minutes, or until the edges are lightly golden and the cookies are set. Immediately after removing from the oven, re-press the thumbprints with a spoon to deepen the indents if needed.
  6. Cool Cookies: Allow the cookies to cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely before filling.
  7. Prepare Ganache: Combine the finely chopped white chocolate, heavy cream, and pistachio cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the mixture is melted and smooth. Let cool slightly.
  8. Fill Cookies: Transfer the ganache to a piping bag fitted with a medium round tip and pipe the ganache into each cookie’s thumbprint. Allow the cookies to sit until the ganache centers set completely.

Notes

  • You can substitute pistachio cream with finely ground pistachio paste for the ganache if pistachio cream is unavailable.
  • Freezing or refrigerating the dough before baking helps maintain the thumbprint shape and prevents spreading.
  • Rolling the dough balls in egg white before coating with pistachios helps the nuts adhere better.
  • To make the ganache smoother, ensure the white chocolate is finely chopped before melting.
  • Cookie storage: Keep cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://recipesbyliza.com/pistachio-thumbprint-cookies-with-white-chocolate-ganache-recipe/