Venchi Pistachio Stuffed Cookies
A warm, soothing bowl of broth and tiny pasta — comforting, classic, and ready in minutes.
Yield: 24 Cookies
Ingredients
- 2 cups Venchi Pistachio Spread
- 2 cups of pastry flour
- 1/2 teaspoon of salt
- 2 Eggs
Instructions
- Take 1 cup of the pistachio spread and form into balls, place in fridge until needed.
- Take all the ingredients and place in a mixing bowl.
- Mix thoroughly until a smooth dough forms
- Scoop out tablespoon size balls of the dough and place a ball of the pistachio spread in each dough ball.
- Chill for at least 1 hour
- Bake in oven at 350⁰F for 10 mins
- 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.
