Pistachio Cream-Filled Cookies: A Gluten-Free Delight

These pistachio cream-filled cookies feature a tender and crumbly gluten-free cookie shell made from rice flour and cornmeal, filled with luxurious pistachio cream.

With their nutty flavor and soft, creamy filling, they are perfect for tea time or as a light dessert.

Why you will love this recipe

• Gluten-free: Made with rice flour and cornmeal for a tender, crumbly texture.
• Luxurious filling: A rich pistachio cream makes these cookies irresistibly creamy.
• Perfect for any occasion: Great for parties, gifts or indulging in a sweet treat at home.

Cooking Time

• Preparation Time: 25 minutes
• Cooking Time: 15 minutes
• Total Time: 40 minutes
• Servings: Approximately 18 cookies

Ingredients

For the Cookie Dough:

• 200 g (1 ½ cups) rice flour
• 100 g (¾ cup) cornmeal
• 100 g (½ cup) sugar
• 80 g (⅓ cup) sunflower seed oil
• 2 large eggs
• 1 teaspoon baking powder

For the Filling:

• 500 g (about 2 cups) pistachio custard***

For Garnish:

• Icing sugar (to taste)

Step-by-Step Instructions

1. Prepare the Dough

1. In a mixing bowl, combine the rice flour, cornmeal, sugar, and baking powder.
2. Add the sunflower oil and eggs to the dry ingredients. Mix until the dough comes together.
3. Knead gently on a floured surface until smooth. Cover with plastic wrap and let rest for 10 minutes.

2. Shape the Cookies

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Roll out the dough on a floured surface to a thickness of about ¼ inch (0.5 cm).
3. Use a round cookie cutter (or your preferred shape) to cut out cookies. You’ll need an even number since they will be sandwiched.
4. Place half the cookies on the baking sheet and leave the other half aside.

3. Bake the Cookies

1. Bake the cookies for 12–15 minutes, or until the edges are lightly golden.
2. Remove from the oven and let them cool completely on a wire rack.

4. Assemble the Cookies

1. Spread a generous spoonful of pistachio custard onto the flat side of one cookie.
2. Gently press another cookie on top to form a sandwich. Repeat with the remaining cookies.

5. Garnish

1. Dust the tops of the cookies with powdered sugar for a beautiful finish.

Tips for Perfect Cookies

• Custard Consistency: Ensure the pistachio custard is thick enough to hold between the cookies. Chill if necessary.
• Dough Handling: Use a light touch when rolling and cutting the dough to prevent it from breaking.
• Storage: Store assembled cookies in an airtight container in the refrigerator for up to 3 days.

Nutritional Information (Per Cookie)

Enjoy!

Serve these delightful Pistachio Cream-Filled Cookies with a cup of coffee or tea, and share the joy of this nutty, creamy treat with family and friends!

***Pistachio Custard Recipe

This luscious pistachio custard is creamy, rich, and packed with the nutty goodness of pistachios. It’s perfect for filling cakes, cookies, pastries, or as a dessert topping.

Why You’ll Love This Recipe

• Versatile: Great as a filling, topping, or standalone dessert.
• Nutty & Creamy: A luxurious blend of pistachios and smooth custard.
• Simple Ingredients: Made with pantry staples and pistachios.

Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Yield: About 2 cups of custard (sufficient for filling 12–15 cookies or pastries)

Ingredients

• 2 cups whole milk
• ½ cup shelled pistachios (unsalted, raw or roasted)
• ½ cup granulated sugar
• 4 large egg yolks
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter
• A pinch of salt

Step-by-Step Instructions

1. Prepare the Pistachios

1. Blanch the pistachios by boiling them in water for 1–2 minutes. Drain and remove the skins by rubbing them with a clean kitchen towel.
2. Finely grind the pistachios in a food processor until they form a paste. Set aside.

2. Infuse the Milk

1. In a medium saucepan, heat the milk over medium heat until it’s warm (not boiling).
2. Stir in the pistachio paste and whisk until smooth. Allow it to steep for 5 minutes, then strain through a fine mesh sieve to remove any larger pistachio bits. Return the strained milk to the saucepan.

3. Whisk the Egg Mixture

1. In a bowl, whisk together the egg yolks, sugar, cornstarch, vanilla, and a pinch of salt until smooth and pale.

4. Temper the Eggs

1. Gradually pour a ladle of the warm pistachio-infused milk into the egg mixture, whisking constantly to prevent curdling.
2. Pour the tempered egg mixture back into the saucepan with the remaining milk.

5. Cook the Custard

1. Place the saucepan over medium-low heat, whisking constantly.
2. Cook until the mixture thickens into a custard (about 5–7 minutes). Be careful not to let it boil.

6. Finish the Custard

1. Remove the saucepan from the heat and stir in the butter until melted and smooth.
2. Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and cool to room temperature. Refrigerate until ready to use.

Tips for Perfect Pistachio Custard

• Choose Fresh Pistachios: Fresh, unsalted pistachios ensure the best flavor and color.
• Don’t Skip Straining: Straining the milk removes any graininess, ensuring a smooth custard.
• Refrigeration: Chill for at least 2 hours for the best consistency.

Nutritional Information (Per Tablespoon)

Enjoy!

This pistachio custard is the perfect addition to cookies, pastries, or cakes, and it’s just as delightful enjoyed by the spoonful!