Small rectangular pistachio shortbread sandwiches with a thin solid dark-chocolate center, an Italian-style home adaptation.
Pistachio Chocolate Sandwich Cookies
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 226 minutes: 40 hands-on, 90 chilling or resting, 36 whole-batch cooking and 60 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measures
- Mixer or sturdy mixing spoon
- Mixing bowl
- Parchment paper
- Ruler
- Sharp knife
- Two 13 × 18-inch baking sheets
- Cooling rack
- Microwave-safe bowl
- Small spreading knife
Small rectangular pistachio shortbread sandwiches with a thin solid dark-chocolate center, an Italian-style home adaptation.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Mix a pistachio short dough
- 1Mix a pistachio short doughBeat butter and powdered sugar briefly until smooth rather than fluffy. Add yolk, vanilla and salt, then flour and finely ground pistachios. Mix until a firm dough forms. Natural pistachio particles remain visible; do not add food coloring or sweetened pistachio cream.
Chill a rectangular block
- 2Chill a rectangular blockPress dough between parchment into a block 8 inches long, 2 inches wide and about 1 1/2 inches high. Wrap and refrigerate 90 minutes until firm enough to slice cleanly. Heat oven to 325°F (163°C) conventional or 300°F (149°C) fan.
Slice and bake the halves
- 3Slice and bake the halvesUsing a sharp knife cut 48 thin slices, about 1/6 inch thick, marking the block into quarters and cutting 12 slices from each quarter. Arrange 24 slices on each of two lined 13 × 18-inch sheets, 1 inch apart. Bake one sheet at a time 14–18 minutes, 36 minutes for both, until set and barely golden at the edges. Rest 10 minutes on sheets and rack-cool 20 minutes.
Join with chocolate
- 4Join with chocolateMelt chopped chocolate in short microwave bursts, about 4 minutes included in active time, and let it cool until slightly thick but spreadable. Divide about 5 g onto each of 24 flat bases, leaving a narrow border, then top with the other 24 halves. Let set on parchment 30 minutes. Total cookie cooling and chocolate setting is 60 minutes.
Chef’s Science & Pro Tips
Ingredient science
Chilling the block gives straighter edges and prevents smearing of the nut dough.
Technique & texture
Use ground whole pistachios, not defatted flour or sugary spread, to keep the intended fat balance.
Finishing & serving
The chocolate filling has no cream and should become a thin firm layer rather than soft ganache.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 4 days | Keep finished sandwiches airtight in a cool dry room. |
| Refrigeration | Only if the room is warm | Store sealed and let the container warm before opening. |
| Raw freezing | Up to 1 month | Freeze the wrapped dough block; thaw overnight in the refrigerator before slicing. |
| Baked freezing | Up to 1 month | Freeze unfilled halves airtight in a rigid box. |
| Restoring | Before serving | Thaw halves sealed and join with fresh melted chocolate. |
Notes
- Chilling the block gives straighter edges and prevents smearing of the nut dough. Use ground whole pistachios, not defatted flour or sugary spread, to keep the intended fat balance. The chocolate filling has no cream and should become a thin firm layer rather than soft ganache. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Will the cookies be bright green?
No. Expect muted yellow-green nut flecks in a pale butter dough without added coloring.
Why do my slices crack?
The block may be overly cold or the nuts too coarse. Rest it briefly and cut with a sharp blade.
How is this different from pistachio baci?
These are flat sliced rectangles with a thin firm chocolate layer, not paired rolled domes.
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