Description
Rich cocoa cookies filled with creamy pistachio paste and crunchy kataifi, inspired by Middle Eastern desserts.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons cornstarch
- 14 tablespoons unsalted butter
- 2 large eggs
- 1 cup granulated sugar
- 3.5 ounces dark or milk chocolate, chopped
- ½ teaspoon vanilla extract
- 7 ounces pistachio paste
- ½ cup toasted kataifi dough, finely chopped
Instructions
- Whisk flour, cocoa powder, baking powder, and cornstarch in a bowl.
- Rub butter into dry ingredients until crumbly.
- Mix in eggs, sugar, vanilla, and chopped chocolate to form dough.
- Portion dough into balls and freeze for 20 minutes.
- Mix pistachio paste with toasted kataifi.
- Fill each dough portion with pistachio mixture and reshape.
- Bake at 390°F for 12–13 minutes and cool completely.
Notes
- Kataifi can be replaced with toasted phyllo dough if needed.
- Do not overbake to keep cookies soft.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 25 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: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 95 mg