Ingredients

• 2 cups Venchi Pistachio Spread
• 2 cups of pastry flour
• 1/2 teaspoon of salt
• 2 Eggs

Instructions

1. Take 1 cup of the pistachio spread and form into balls, place in fridge until needed.
2. Take all the ingredients and place in a mixing bowl.
3. Mix thoroughly until a smooth dough forms
4. Scoop out tablespoon size balls of the dough and place a ball of the pistachio spread in each dough ball.
5. Chill for at least 1 hour
6. Bake in oven at 350⁰F for 10 mins
7. Sprinkle with sea salt

Tips from the Chefs

• For dessert, pair them with a scoop of pistachio or stracciatella gelato, allowing the creaminess to echo and enhance the cookie’s lush center.
• If serving after dinner, a small glass of Moscato d’Asti adds a delicate sparkle that complements the cookie’s buttery texture without overwhelming it.
• Enjoy these cookies alongside a freshly pulled espresso — the gentle bitterness balances the rich pistachio cream beautifully.