INGREDIENTS

Apricot and Pistachio Stuffed Cookies with

  • For the dough:
  • 2 cups butter or 400 g softened
  • 5 cups or 700 g plain flour
  • 2 teaspoons vanilla powder
  • 1 cup or 200 g caster sugar
  • 4 egg yolks
  • For the filling:
  • 400 g dried apricot paste chopped
  • 190 ml or ¾ cup rose water
  • 1 cup ground pistachio nuts or 100 g
  • 2 tablespoons icing sugar
  • 1 tin Nestlé® Cream or 170 g
NUTRITIONAL INFORMATION

Apricot and Pistachio Stuffed Cookies with

Source: https://www.nestledessertsarabia.com/recipe-details/apricot-and-pistachio-stuffed-cookies/159

  • Energy 559 (Kcal)
  • Protein 7.5 (g)
  • Carbohydrate 70 (g)
  • Total Fat 29 (g)
HOW TO PREPARE

Apricot and Pistachio Stuffed Cookies with

1
Mix the soft butter with the flour using your hands until the mixture is homogenous.
2
Make a well in the middle of the dry mixture. Add vanilla, sugar and egg yolks. Use your fingertips to mix the ingredients together.
3
Mix the dough well until it can be formed into ball then knead it lightly pressing with hands until tit is smooth. cover and chill for at least 1 hour or until firm.
4
In a casserole, add apricot paste and rose water. Stir on very low heat until the paste melts then remove from heat.
5
Add pistachio, sugar and Nestlé®Cream. Mix well until all ingredients are well combined.
6
Generously sprinkle flour over the dough and place it between two sheets of greaseproof paper. Gently roll it between the papers to get a 3mm-thick dough.
7
Cut out shapes with a cookie cutter, place cookies 1 cm apart on greased baking sheets. Bake in a 200c preheated oven for 10-12 minutes or until edges become light brown.
8
Carefully remove the cookies and place them on a wire rack to cool.
9
Spread a teaspoon of the filling on the surface of half the quantity of cookies. Then cover them with the remaining cookies.
10
Dust the cookies with icing sugar.
REVIEWS

Apricot and Pistachio Stuffed Cookies with

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