These little pistachio biscuits are sandwiched together by rich dark chocolate and are melt in your mouth! Perfect for a teatime treat with a cup of tea or coffee.
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Yields:
40
Prep Time:
25 mins
Total Time:
25 mins
Cal/Serv:
63
Ingredients
100g
pistachio kernels
100g
butter, softened
100g
caster sugar
100g
plain flour
For the filling
75g
dark chocolate, at least 70% cocoa solids, chopped
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Scatter the pistachios on a small baking tray and toast in the oven for 5min; cool.
Step 2Whizz the pistachios in a food processor until finely ground. Add the butter and sugar, and whizz until creamy. Add flour and pulse until dough clumps together, then tip on to a work surface and bring fully together with your hands. Wrap and chill for 1hr.
Step 3Line 2 large baking sheets with baking parchment. Pinch off 5g pieces of the chilled dough and roll into balls. Place on the lined baking sheets, spacing slightly apart. Chill again for 30min.
Step 4Reheat oven to 180°C (160°C fan) mark 4 and bake the biscuits for 12-15min, or until lightly golden around the edges. Leave to cool completely on the trays.
Step 5For the filling, melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Sandwich 2 cooled biscuits together at their bases using the melted chocolate. Repeat until all the biscuits are sandwiched. Leave to set before serving.
Keep in an airtight container at room temperature for up to a week.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
