Description
Rich cocoa cookies filled with a creamy pistachio and kataifi center, inspired by Dubai-style bakery treats.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 14 tablespoons unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 3.5 oz dark or milk chocolate, chopped
- 1 pinch vanilla powder or vanilla extract
- 3/4 cup pistachio paste
- 1 cup toasted kataifi dough, crushed
Instructions
- Whisk the flour, cocoa powder, baking powder, and cornstarch together.
- Cream the butter and sugar until fluffy.
- Add eggs one at a time, then add vanilla.
- Mix in dry ingredients until a soft dough forms.
- Fold in chopped chocolate.
- Mix pistachio paste with crushed kataifi.
- Stuff dough portions with filling and roll into balls.
- Freeze dough balls for 20 minutes.
- Bake at 392°F for 12–13 minutes.
- Cool before serving.
Notes
- Do not overbake for best texture.
- Freeze unbaked cookies if needed.
- Store baked cookies airtight for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cookie
- Calories: 420
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 95 mg