Description

Pistachio shortbread sandwich cookies pairs beautifully with the black sesame filling making these an unusual cookie that are worth trying.

Ingredients

Pistachio Shortbread
150 grams/5.3 ounces butter, softened
35 grams/1/3 cup icing/confectioner’s sugar
1 teaspoon vanilla extract
1/3 cup pistachios, roasted and finely chopped
200 grams/1 1/4 cups plain flour, sifted
2 tablespoons cornflour/cornstarch, sifted
Filling
30 grams/2 tablespoons butter, softened
2 teaspoons vanilla extract
240 grams/2 cup icing/confectioner’s sugar
3 1/2 tablespoons milk
2 tablespoons black tahini
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Place the butter, sugar and vanilla extract in a bowl and beat with an electric mixer for 8-10 minutes, until pale and creamy. Add the pistachios and fold through.
Add the sifted flours and beat until well combined, kneading into a smooth dough for approximately 2 minutes.
Refrigerate for a minimum of 30 minutes to ensure it is well chilled.
Meanwhile, preheat the oven to 180°/350F and line a baking tray with greaseproof paper.
Roll out the chilled dough to approximately 1/4 inch thickness and take a round cookie cutter and cut out your shortbread (see note).
Set on the baking tray and return to the fridge for a minimum 15 minutes.
Remove from the fridge and place into the oven to bake until lightly golden on the base, approximately 10 minutes. Allow to cool for 2 minutes on the tray before setting aside to cool on a tray.
For the filling, place the butter, 1 1/2 cups of the confectioner’s sugar, milk, vanilla extract and black tahini in a bowl and whip until well combined and fluffy, approximately 2 minutes.
Spread thickly to the outer edges of each cookie (in a dome shape in the center) or pipe as per the images, sandwiching another cookie on top, pressing firmly until the filling is at the edges. Repeat with the remaining cookies.
Serve with a cup of coffee.

Notes

The cookie cutter used here was 6.5 centermiters or 2.5 inches in diameter.

Shortbread recipe adapted from Donna Hay Dec-Jan 2012 with remaining an original from Roamingtaste