ingredients:

for the cookie dough:

• 1 cup (125g) all-purpose flour
• 1/2 cup (60g) pistachio flour (toasted then ground pistachios) 
• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1 large egg
• 1/2 tsp (2.5g) vanilla extract
• 1/2 tsp (2.5g) baking soda
• pinch of salt (2g)

for the pistachio filling:

• 1/3 cup (75g) 

  Creamy pistachio spread

• 1/2 cup (65g) white chocolate chips

instructions:

1. start by toasting your pistachios while your oven is preheating to 350°F. pull them when they’re fragrant and golden (about 8 minutes).

2. set aside to cool slightly before you pulse them into a flour.

3. combine with your dry ingredients and set aside.

4. cream your butter and sugar until pale and fluffy. beat in the egg and vanilla extract, mix to combine.

5. add in your dry ingredients and mix.

6. scoop and set aside to chill in the fridge.

7. to make your filling simply add pistachio spread to melty white chocolate chips and mix. pop it in the fridge to harden before portioning approximately 1/2 tbsp.

8. assemble your cookies by flattening your dough ball, and adding in your (now hardened) pre-portioned filling and enclose.

9. bake at 350°F for 10-12 mins and top with powdered sugar!

10. enjoy!

 recipe development by @itslivstrong