The cookies

  • 125 grams (4.4 ounces) butter
  • 50 grams (1.8 ounces) powdered sugar
  • 20 grams (0.7 ounces) egg white
  • 115 grams (4.1 ounces) flour
  • 15 grams (0.5 ounces) cornstarch
  • 1 gram (0.03 ounces) salt

The cream

  • 85 grams (3 ounces) unsalted shelled pistachios
  • 85 grams (3 ounces) white chocolate
  • 1 gram (0.03 ounces) salt
  • 25 grams (0.9 ounces) chopped pistachios for sprinkling


  • Mixing Bowl

    Use a large, sturdy bowl to comfortably cream the butter and sugar. Glass or stainless steel are ideal materials for durability.

  • Electric Mixer

    A hand-held or stand mixer will make creaming the butter and sugar a breeze, ensuring a smooth, creamy texture.

  • Sifter

    Ensure your flour and cornstarch are lump-free using a sifter. This helps produce a light, airy dough.

  • Piping Bag with Star Tip

    For beautifully shaped cookies, use a piping bag fitted with a star tip. Disposable bags are convenient for easy cleanup.

  • Silicone Baking Mat or Parchment Paper

    These are must-haves for lining your baking trays, making sure your cookies come off easily and stay intact.

  • Blender

    A high-powered blender is perfect for creating a smooth pistachio paste, essential for that dreamy cream filling.


Step 1

1. Beat the softened butter with powdered sugar and salt until creamy. Make sure the butter is at room temperature for easier mixing.

Step 2

2. Gradually add the egg white while continuing to beat until well incorporated. Adding the egg white in small portions ensures a smooth mixture.

Step 3

3. Finally, add the sifted flour and cornstarch mixture. Mix until combined to form a soft dough. Sifting prevents lumps and ensures even distribution.

Step 4

4. Place the dough into a piping bag fitted with a star tip and pipe out cookie shapes onto a silicone baking mat or parchment paper. For uniform shapes, use a mat with eclair markings.

Step 5

5. Bake the cookies at 180°C (356°F) for about 20 minutes or until they turn golden. Keep an eye on them to avoid overbaking.

Step 6

6. Allow the cookies to cool completely before handling them.

Step 7

7. In a blender, combine unsalted shelled pistachios and salt. Blend until you have a paste-like consistency. You can toast the pistachios for a richer flavor.

Step 8

8. Melt the white chocolate and add it to the pistachio paste. Continue blending until smooth. Make sure the chocolate is completely melted to avoid lumps.

Step 9

9. Allow the mixture to cool slightly, then pipe it onto the cooled cookies from the piping bag. Cooling the cream slightly prevents it from running off the cookies.

Step 10

10. Sprinkle the tops with chopped pistachios for added texture and flavor. Press the chopped pistachios gently to make them stick better.


The fun truly begins once these delectable cookies are out of the oven and cooled down! 🎉 Whether it's an afternoon tea, a family gathering, or a cozy night in, these cookies fit right in. 🍪

**Pair with a Steaming Cup of Tea or Coffee:** Picture this: a cozy setup with a warm beverage in hand and a plate full of our irresistibly creamy pistachio cookies. 🍵

**Ideal for Gifting:** Pack these beauties in a charming tin or a pretty box. They make a heartfelt gift for friends or loved ones, spreading joy with every bite. 🎁

**Decadent Dessert Platter:** Arrange these cookies alongside fresh berries, chocolate truffles, and mini tarts for an impressive dessert spread. A real show-stopper! 🍇🍫

**Midnight Snack:** Who says you have to wait for an occasion? Sneak one (or two) for a little late-night indulgence. Your taste buds will thank you! 🌙


Looking to accommodate different dietary preferences? No problem! We've got you covered. 🌱🌾

Gluten-Free Variation:
  • **Use Gluten-Free Flour:** Swap out regular flour with a trustworthy gluten-free blend. Ensure it's a 1:1 substitute for best results.
Vegan Variation:
  • **Plant-Based Butter:** Replace butter with a vegan alternative. Make sure it’s unsalted and of good quality to maintain that creamy texture.
  • **Egg Substitute:** Use a commercial egg replacer for the egg white, or make a flaxseed "egg" (1 tbsp flaxseed meal + 2.5 tbsp water).
  • **Dairy-Free Chocolate:** Choose a dairy-free white chocolate to blend with the pistachios for the cream filling.

These tweaks ensure that everyone can enjoy the same fantastic flavor, no matter their dietary needs. 🌟


  • Do I need a special type of butter?

    No, you can use regular unsalted butter. Just make sure it's softened to get that creamy, fluffy texture when mixed with the sugar.

  • Can I use a hand whisk instead of an electric mixer?

    While an electric mixer is recommended for best results, you can use a hand whisk. Just be prepared to put in a bit more effort to achieve the desired creamy consistency.

  • How do I know the cookies are done baking?

    The cookies should turn a light golden color. Keep an eye on them after 15 minutes to prevent over-baking.

  • Is it necessary to sift the flour and cornstarch?

    Yes, sifting helps to aerate these dry ingredients, making your cookie dough light and tender.

  • Can I double the recipe easily?

    Absolutely! You can double or even triple the ingredients. Just make sure your mixing bowl can handle the increased volume.

  • How long will these cookies stay fresh?

    Stored in an airtight container, these cookies should stay fresh for up to a week. You can also freeze them for longer storage.

Nutrition facts

Pistachio Delights with White Chocolate Cream
Recipe Yield:24 cookies
Calories:Approximately 60-70 kcal per cookie
Calories (Min - Max):60 - 70
Total Fat:4g
Saturated Fat:2g
Total Carbohydrate:6g
Total Sugars:3g