Pistachio Kisses are delicate sandwich cookies filled with a smooth pistachio cream and coated in silky white chocolate. They are soft, slightly crispy on the edges, and melt-in-the-mouth tender inside. Their light green pistachio center and glossy white coating make them perfect for special occasions, holiday platters, or elegant gifts.
These cookies are inspired by classic European baking traditions, where nuts and fine chocolate are combined to create small, luxurious treats. Although they look sophisticated, they are actually easy to prepare at home with simple ingredients.
Why You’ll Love These Pistachio Cookies
- They have a delicious balance of buttery dough, nutty cream, and sweet white chocolate.
- They look like mini pastries, perfect for impressing guests.
- They are ideal for holidays, tea time, or edible gifts.
- They store well and even taste better after one day.
Ingredients
For the Cookie Dough
- 275 g all-purpose flour
- 125 g soft unsalted butter
- 130 g sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 pinch of salt
For the Pistachio Filling
- 400 g pistachio cream or pistachio spread
- 120 g soft butter
For the Coating
- 300 g white chocolate or white couverture
- 1 teaspoon coconut oil (optional, for extra shine and smoother texture)
- Optional: finely chopped pistachios for decoration
Step-by-Step Instructions
1. Prepare the Dough
In a large bowl, mix the soft butter and sugar until creamy.
Add the egg and vanilla extract, then mix again until smooth.
Now add the flour and salt, and knead gently until you get a soft, smooth dough.
Divide the dough into two parts, flatten them slightly, wrap them in plastic wrap, and refrigerate for 30 minutes.
2. Roll and Cut the Cookies
Lightly flour your work surface.
Roll out the chilled dough to about 3–4 mm thickness.
Using a small round cookie cutter, cut out cookies and place them on a baking tray lined with parchment paper.
3. Bake the Cookies
Preheat the oven to 180°C (350°F) using top and bottom heat.
Bake the cookies for 8–10 minutes, until the edges are just slightly golden.
Remove from the oven and let them cool completely on a rack.
4. Prepare the Pistachio Cream
In a bowl, mix the soft butter with the pistachio cream until it becomes smooth and fluffy.
Transfer this mixture into a piping bag or use a spoon.
5. Assemble the Cookies
Take one cookie, pipe or spread a small amount of pistachio cream on top.
Place another cookie on top of it to form a small sandwich.
Repeat with all cookies.
6. Melt the White Chocolate
Break the white chocolate into pieces and melt it slowly over a water bath (double boiler).
Add the coconut oil if desired for a glossy finish.
7. Coat the Cookies
Dip the top of each filled cookie into the melted white chocolate, allowing the excess to drip off.
Place them on parchment paper or a cooling rack.
Before the chocolate sets completely, you can sprinkle crushed pistachios on top for decoration.
8. Let Them Set
Allow the cookies to rest at room temperature until the chocolate hardens completely.
Then they are ready to serve!
Serving Suggestions
- Serve with coffee or tea.
- Add to holiday cookie boxes.
- Perfect for afternoon dessert or special occasions.
Storage Tips
Store the Pistachio Kisses in an airtight container:
- At room temperature: up to 5 days
- In the refrigerator: up to 2–3 weeks
Tip: Take them out of the fridge 10 minutes before serving for the best texture.