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.
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Apricot and Pistachio Stuffed Cookies with

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