Food And Drink, Recipes

Taste of the County: Chocolate Thumbprints

If you love pistachio gelato, you’ll love these delightful little cookies, with a rich chocolate shortbread and a center of luxurious pistachio cream. Thumbprints are one of my all-time favourite cookie recipes, and this chocolate pistachio one is no exception.

Dare I say I love it even more than my go-to jam-filled thumbprints? Chocolate shortbread paired with a creamy pistachio filling takes this old favourite to a whole new level.

Chocolate Thumbprints with Italian Pistachio Cream

Recipe: dessert, snack, coffee time treat

Ingredients:

-5/8 C unsalted butter, room temperature

-⅔ C granulated sugar

-1 large egg yolk

-1 tsp vanilla extract

-1 ¼ C all purpose flour @robinhood

-⅓ C cocoa powder, sifted
Hershey

-½ tsp fine sea salt

-½ C coarsely chopped pistachios (optional, for topping cookies)

-Babbi Cremadelizia Pistacchio (filling)

**Babbi Cremadelizia Pistacchio can be purchased from Sottozero Catering |  sottozerocatering

**If you have not stumbled upon this website, I strongly encourage you to take a moment and peruse the menu filled with exquisite authentic Italian-made gelato, cakes, pastries and more.  Made fresh daily in LaSalle, Ontario, using only natural ingredients, and created with passion by an Italian native gentleman to give you the authentic experience.  Give Sottozero a call — guaranteed you will love everything!

Instructions:

Preheat the oven to 350 degrees F. Line a light or medium-colored heavy-weight baking sheet with parchment paper or a silicone baking mat.

Beat together butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in egg yolk and vanilla.

Sift together flour, cocoa powder, and salt until evenly distributed.

Add to a mixing bowl with butter mixture, and mix on low speed until just incorporated and mixture comes together into a stiff dough.

Roll dough into 1-inch balls and arrange on a prepared baking sheet.

For plain cookies, flatten balls slightly with your thumb or the back of a round 1/2 teaspoon measuring spoon, leaving an indentation in the center.

Dip the back of your measuring spoon in flour first so it doesn’t stick.

Bake cookies for 10 to 12 minutes or until centers are set and slightly puffed and edges are slightly darker in color.

Remove the baking sheet from the oven.

Spoon 1/2 teaspoon of Babbi Cremadelizia Pistacchio (Pistachio Cream) into the center of each cookie, taking care not to overflow the thumbprint.

Add a sprinkle of crushed pistachios on top.

Let cool at room temperature for about 2 hours until set, or speed up the process by refrigerating the cookies.

Enjoy!

Click here to find this recipe at @r.b.m.cooking

Click here to find more delicious recipes at @r.b.m.cooking

All photos provided by Rosa Basile-Marrello

5 Comments

  1. These look so yummy.

  2. Soft, chewy and a burst of flavour. Loved this cookie.

  3. What a sweet little decadent treat!

  4. These cookies were AMAZING!!!

  5. Gemma Badalamenti

    Absolutely love your creativity with your baking! These Pistacchio fingerprints look so decadent and delicious’

Leave a Comment

Your email address will not be published. Required fields are marked *

*