Pistachio Cream–Filled Cookies: A Nutty Italian-Inspired Treat.

Pistachio cream–filled cookies (often inspired by Italian cuoricini or frollini) are the ultimate indulgence for lovers of Mediterranean flavors. They feature a delicate, buttery shortbread exterior that crumbles upon the first bite, revealing a lush, vibrant, and velvety pistachio center.

The key to this recipe is using a high-quality pistachio cream (often sold as “Pistachio Pasta” or “Crema di Pistacchio”). Because the filling is rich and sweet, the cookie dough is intentionally kept simple and lightly salted to provide a sophisticated balance.

Ingredients

For the most authentic flavor, look for a Sicilian pistachio cream that lists a high percentage of pistachios.

The Shortbread Dough

Unsalted Butter: 225g, softened.¹
Powdered Sugar: 120g.
Egg Yolk: 1 large, room temperature.
Vanilla Extract: 1 teaspoon.
All-Purpose Flour: 315g.
Cornstarch: 30g — this ensures a “melt-in-the-mouth” texture.
Salt: 1/2 teaspoon.

The Filling & Garnish

Pistachio Cream: 150g, chilled.
Crushed Pistachios: 2 tablespoons (for topping).
Powdered Sugar: For dusting.

Instructions

Step 1: Prep the Filling

To make assembly easier, place small half-teaspoon dollops of the pistachio cream onto a parchment-lined plate and freeze them for 20 minutes. This prevents the cream from oozing out while you are trying to wrap the dough around it.

Step 2: Make the Dough

In a large bowl, cream together the softened butter and powdered sugar until smooth and pale. Mix in the egg yolk and vanilla. Gradually fold in the flour, cornstarch, and salt until a soft dough forms. Wrap the dough in plastic and refrigerate for at least 30 minutes.

Step 3: Shaping the Cookies

Preheat your oven to 170°C. Take a tablespoon of the chilled dough and flatten it into a disc in your palm. Place a frozen dollop of pistachio cream in the center. Carefully fold the edges of the dough over the filling and roll it into a smooth ball. Ensure there are no cracks where the cream can escape.

Step 4: The Bake

Place the cookies on a baking sheet lined with parchment paper. Press down very slightly on each ball to flatten it into a thick disc. Bake for 12 to 15 minutes. You want the cookies to be set and barely golden on the bottom; the tops should remain pale.

Step 5: Cooling and Decoration

Let the cookies cool completely on the baking sheet—they are very fragile while warm. Once cold, dust them with powdered sugar and press a few crushed pistachios into the center (you can use a tiny drop of leftover pistachio cream as “glue”).

Flavor and Texture Notes

These cookies offer a delicate, sandy crunch that immediately transitions into a thick, buttery creaminess. The flavor is dominated by the roasted, earthy notes of the pistachio, which is brightened by the high fat content of the shortbread. It is a rich, concentrated dessert that pairs perfectly with a bitter espresso.

Tips for Success

Chill Everything: If the dough gets too warm, the butter will leak and the cookies will spread. If the pistachio cream isn’t cold, it will be impossible to seal the cookies properly.
The “Thumbprint” Alternative: If filling the cookies feels too difficult, you can bake the dough balls with a small indentation in the middle (like a thumbprint cookie) and pipe the pistachio cream in after they have baked.
Avoid Overbaking: Shortbread becomes bitter if browned too much. Keep an eye on the oven; they should look “blonde.”

FAQ

Question	Answer
Where do I find pistachio cream?	Most specialty Italian grocers carry it, or you can find it in the “nut butter” or “gourmet spreads” aisle of well-stocked supermarkets.
Can I make my own filling?	Yes, by blending roasted pistachios, powdered sugar, and a little neutral oil until completely smooth.
How do I store these?	Store in an airtight container at room temperature for up to 5 days.

Conclusion

Pistachio cream–filled cookies are a testament to the elegance of Italian confectionery. By focusing on the contrast between a crisp, buttery shell and a decadent, nutty center, you create a treat that feels far more complex than its simple ingredient list suggests. These cookies are a beautiful addition to any holiday platter or a thoughtful gift for someone with a refined palate.