Pistachio Thumbprint Cookies
There is a traditional Moroccan dessert called a m’hanncha, commonly translated as snake cake. As far as I can tell, it’s an impressive rolled and coiled version of baklava. I thought about making this massive dessert, but thought it might be a bit much for my family to tackle eating in the next few days. And also, I really wanted a cookie. It’s that time of year, you know? So I took the flavors of the m’hanncha and translated them to something more bite-sized: Pistachio Thumbprint Cookies.
Ingredients:
For the filling:
- 2/3 c. shelled pistachios
- 2/3 c. raw almonds
- 1/2 c. powdered sugar
- 2 tsp cinnamon
- 1 TBS rosewater
- 2 TBS honey
- 1 egg
For the dough and topping:
- 1 1/2 sticks butter, at room temperature
- 1/2 c. sugar
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 2 c. AP flour
- 1/4 tsp baking soda
- 3 oz. white chocolate broken into small pieces
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