Instructions

• Step 1: Preheat and Prepare - Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to ensure your cookies don’t stick.
• Step 2: Cream the Butter and Sugar - In a large mixing bowl, combine 250g of softened butter with 200g of powdered sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy.
• Step 3: Add the Egg Yolks and Sour Cream - Add in the 3 egg yolks and 4 tablespoons of sour cream to the butter mixture. Mix until well combined.
• Step 4: Combine Dry Ingredients - In a separate bowl, whisk together 500g of flour, 150g of fine-ground pistachios, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Gradually incorporate the dry ingredients into the wet mixture, blending until a dough forms.
• Step 5: Shape the Cookies - Using a cookie scoop or your hands, form small balls of dough and place them on the prepared baking sheets, leaving space between each cookie. Flatten them slightly with the back of a fork or your palm.
• Step 6: Bake the Cookies - Bake in your preheated oven for 10-12 minutes or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• Step 7: Prepare the Filling - In a bowl, mix together 125g of pistachio cream, 50g of softened butter, and 1 teaspoon of orange blossom water until smooth and creamy.
• Step 8: Assemble the Cookies - Once the cookies are completely cooled, spread a generous amount of the pistachio filling on the bottom of one cookie and sandwich it with another cookie.
• Step 9: Make the Ganache - In a double boiler, melt 180g of milk chocolate chips with 60ml of heavy cream and 1 tablespoon of butter. Stir until smooth and glossy.
• Step 10: Drizzle the Ganache - Drizzle the melted ganache over the assembled sandwich cookies for an extra layer of indulgence. Let it set before serving.