Ingredients
Scale
- 1.12 oz all-purpose flour (1/4 cup)
- 1/4 tsp baking powder
- 14 oz dark chocolate (2 ⅓ cups), chopped, divided use
- 1.5 oz unsalted butter (3 tbsp)
- 2 large eggs (room temperature)
- 4.6 oz granulated sugar (2/3 cup)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 oz roasted salted pistachios (1/2 cup), coarsely chopped
- 1 box pistachio instant pudding mix (3.4 oz box, do not use sugar-free)
- 1/3 cup milk
- 2.5 oz unsalted butter (5 tbsp)
- 8 oz powdered sugar (2 cups)
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1/4 tsp almond extract
- 2 oz roasted salted pistachios (1/2 cup), coarsely chopped
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt 10 oz dark chocolate and 1.5 oz unsalted butter in a bowl over simmering water; cool slightly.
- In a mixing bowl, whisk together 2 large eggs, 4.6 oz granulated sugar, and 1 tsp vanilla; slowly incorporate the melted chocolate.
- Sift together 1.12 oz flour, baking powder, and salt; fold into the wet mixture until just combined.
- Gently fold in 2 oz chopped pistachios.
- Scoop tablespoon-sized portions onto the baking sheet; bake for about 10 minutes until edges are firm.
- Allow cookies to cool on wire racks.
- For frosting, combine powdered sugar, pudding mix, milk, and softened butter; beat until fluffy and smooth.
- Spread frosting between two cookies to assemble.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie (40g)
- Calories: 180
- Sugar: 14g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg