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28
L'Italo-Americano
THURSDAY, MAY 2, 2019
LA BUONA TAVOLA
RECIPES COOKING TIPS SEASONAL DISHES
Pistachio tiramisù is a just as delicious alternative to classic tiramisù © M. Becci
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Spread the remaining pistachio
custard on top and sprinkle with
crushed pistachios. Chill, covered,
for at least 4 hours.
When
ready to serve, dust with
cocoa powder and additional
crushed pistachios.
Pistachio cream filled vanilla
cookies
Makes
4 servings
For the cookies:
•½ cup butter, softened
•1 cup sugar
•1 egg
•1
tablespoon vanilla
•1 ⅓ cups flour
•¾ teaspoon baking powder
•¼ teaspoon salt
For the pistachio cream:
•16
ounces mascarpone cheese,
room temperature
•1 tablespoon pistachio cream
•¼ cup powdered sugar
•⅓ cup heavy cream
½
cup crushed pistachios, plus
additional
Directions:
Bake the cookies: Preheat the
oven to 350 degrees F.
Beat the softened butter and
sugar in a mixing bowl with an
electric mixer until fluffy. Beat in
the egg and vanilla.
In a separate bowl, stir together
the flour, baking powder and salt.
Add the dry ingredients to the but-
ter mixture until thoroughly incor-
porated. Drop about 1 teaspoon
of dough, about 2 inches apart,
onto ungreased baking sheets.
Bake until lightly browned, 12-15
minutes. Cool the cookies on wire
racks.
Using a whisk or electric mixer,
beat together the egg yolks and
sugar in a large bowl until thick
and light yellow, about 3 minutes.
Add in the mascarpone and mix
the cream.
While the cookies are baking,
make the filling. Place the mas-
carpone and pistachio cream in a
bowl. Using an electric mixer, mix
together until incorporated. Add
in the powdered sugar and mix.
Add in 1/3 cup of the heavy cream.
If too stiff, add in a bit more heavy
cream until desired consistency is
reached. Stir in crushed pista-
chios.
Assemble the cookies: Once
the cookies have cooled, place a
few teaspoons of filling on the bot-
tom half of a cookie and top with
another cookies. Sprinkle the
edges with crushed pistachios.
Repeat until all the cookies are
filled. Serve!
These vanilla cookies are delicate and sweet, a perfect marriage to the nutty creaminess of their filling @ M.
Becci
