CookPal AI
Pistachio Thumbprint Cookies

Pistachio Thumbprint Cookies

Cost $8, save $6

Source: Recommended by CookPal

  • 80 Min
  • 12 Servings
  • $8

INGREDIENTS

  • Main Ingredients

    • ½ cup roasted and salted shelled pistachios, divided
    • 🧈 ½ cup unsalted butter, at room temperature
    • 🧂 ⅓ cup white sugar
    • ½ teaspoon almond extract
    • 🌾 1 cup all-purpose flour
    • 🧂 1 pinch salt
    • 🥚 1 large egg
    • 1 tablespoon water
    • ½ cup salted caramel baking chips

STEPS

1

Place the pistachios in the bowl of a food processor and grind until finely ground, stopping before it turns into butter. Set aside.

2

Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add almond extract and mix in well. Add 3 tablespoons ground pistachios, flour, and salt; mix until the dough comes together.

3

Place dough on a piece of plastic wrap that has been sprinkled with flour. Wrap up and place in the refrigerator for 1 hour.

4

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

5

Combine egg and water in a bowl and beat with a fork. Place remaining ground pistachios in a separate bowl. Shape the dough into 12 equal balls. Roll in the beaten egg and then in the ground pistachios. Set balls 2 inches apart onto the prepared baking sheet.

6

Make an indentation in the middle of each ball with your thumb or the handle of a wooden spoon. Place 5 to 6 baking chips in each indentation.

7

Bake in the preheated oven until lightly browned, about 20 minutes. Allow the cookies to cool on the baking sheet before removing.

NUTRIENTS

Per 1 serving

🔥

204

Calories

  • 3g
    Protein
  • 20g
    Carbs
  • 13g
    Fats

💡 Use freshly ground pistachios for better flavor and texture.Be careful not to over-process the pistachios to avoid turning them into butter.If salted caramel chips aren’t available, you can substitute with white chocolate chips and drizzle caramel on the finished cookies.