Recipe:
Ingredient Notes:
- Pistachio paste. In this recipe, I use a pistachio paste with 70% nut content. If you substitute it with 100% pure pistachio paste, remember that you’ll need to slightly increase the sugar and reduce the amount of butter.
- Variations. You can make the same cookies using Nutella instead of pistachio paste.
- Butter. You’ll need butter with at least 80% fat content. It should be at room temperature — soft and creamy, but not melted or “greasy.”
- Powdered sugar. This is what gives the cookies that smooth, melt-in-your-mouth texture. Regular sugar might not dissolve completely, leaving a grainy feel. Homemade powdered sugar works perfectly fine here too.
- Eggs. Use egg yolks only. Using a whole egg makes the cookies tougher in texture. The recipe is based on a medium-sized egg yolk, which weighs approximately 18–20g.
- Flour. Regular all-purpose flour with about 10% protein content works perfectly here.
Let’s start cooking!
Cream the butter with the powdered sugar and salt until light and fluffy. Add the egg yolk and whisk until well combined.
Add the pistachio paste.
Whisk again until smooth.
Fold in the flour and mix until a soft dough forms.
Transfer the dough to a pastry bag fitted with a star nozzle (I used an “open star” tip with 8 prongs and a 15 mm opening). Pipe the cookies onto a lined baking tray. Press two shelled pistachios into the center of each, if desired.
Bake in an oven preheated to 170°C (340°F) for 12-15 minutes.
Cool completely on a wire rack before serving.
Enjoy!
This Pistachio Viennese Butter Cookies recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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