Black And White Cookies With Pistachios

Black and White Cookies with Pistachios, because why not?

Yes, this would have been a great post for December with all the cookie exchanges going on but now it’s January and aren’t you missing all the holiday baking? I say, it most definitely doesn’t have to end. Why not keep such a great thing going, right?

With my love of Italian food I decided to add a fancy Italian spin on the traditional black and white cookies. I added salted pistachios, vanilla beans and freeze dried strawberries which not only adds delicious flavors, but bold and beautiful colors to the contemporary black and white pattern.

The strawberries are optional, as you can see I didn’t add it to all of mine but it definitely adds one more layer of bold, fruity flavor, which of course is the perfect compliment to any type of chocolate.

You can also make some with only strawberries on one half and leave the other half plain, which would be perfect for Valentines Day coming up.

You’ll love all the different textures going on in this cookie.

You start with a soft and cake-like cookie base, which is similar to the feel of a spongecake, then it’s coated with two icings, one sweet vanilla, and one dark chocolate and it’s finished with salty and crunchy pistachios and those optional dried berries which add such a nice little, tart zip.

Cookies don’t need to be boring and these are proof of that. Enjoy!

Review Recipe

Black and White Cookies {with Pistachios}

The perfect, soft and tender black and white cookies with an upgrade of crunchy flavorful pistachios!

Servings: 16

Prep40 minutesCook15 minutesReady in: 55 minutes

Ingredients2 1/2 cups cake flour1/2 tsp baking powder1/4 tsp baking soda1/2 tsp salt10 Tbsp unsalted butter , softened1 cup granulated sugar1/2 tsp lemon or orange zestSeeds of 1/2 a vanilla bean or 1 tsp vanilla extract2 large eggs2/3 cup buttermilkIcings1 3/4 cups powdered sugar2 Tbsp light corn syrup , divided1 1/2 - 2 Tbsp water1/4 tsp vanilla extract3/4 cup good quality semi-sweet or bittersweet chocolate chips3 Tbsp unsalted butter1/2 cup chopped roasted and salted pistachios (unsalted can also be used if preferred)Crushed freeze dried strawberries , to taste (optional)

InstructionsPreheat oven to 375 degrees. In a mixing bowl whisk together cake flour, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar, lemon zest and vanilla beans (if using vanilla wait to add) on medium-high speed until pale and fluffy. Mix in eggs one at a time, blending until combined after each addition (and blending in vanilla if using, with second egg). With mixer set on low speed and working in three separate batches, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk and mixing just until combined after each addition. Drop dough about 3 Tbsp at a time (I just left out about 1 Tbsp using a 1/4 cup measuring cup) onto Silpat or parchment paper lined baking sheets (I only fit 6 per sheet). Bake in preheated oven until centers are just set, about 14 - 16 minutes. Allow to cool on baking sheet several minutes, then transfer to a wire rack. Cool completely.Spread vanilla icing over half of the flat side of each cookie then return to wire rack and sprinkle with pistachios and allow to rest until nearly set, about 15 minutes. Spread chocolate icing over uncoated halves of cookies, sprinkle with freeze dried strawberries if using, and allow to rest at room temperature until set. Store in an airtight container at room temperature.FOR THE VANILLA ICING: In a mixing bowl, whisk together powdered sugar, 1 Tbsp corn syrup, 1 1/2 Tbsp water, and the vanilla extract. Add additional water to thin as needed 1/2 tsp at a time (should be a thick glaze so it doesn’t just run of but should spread easily).FOR THE CHOCOLATE ICING: In a microwave safe bowl, heat chocolate chips and butter on 50% power in 30 second increments, stirring after each interval until melted and smooth. Stir in 1 Tbsp corn syrup.

NotesRecipe adapted lightly from Epicurious

Nutrition Facts Black and White Cookies {with Pistachios}

	Amount Per Serving

Calories 345 Calories from Fat 144

% Daily Value*

Fat 16g25%Saturated Fat 8g50%Cholesterol 47mg16%Sodium 116mg5%Potassium 144mg4%Carbohydrates 48g16%Fiber 2g8%Sugar 31g34%Protein 5g10% Vitamin A 355IU7%Vitamin C 1mg1%Calcium 36mg4%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: DessertCuisine: AmericanKeyword: Black and White Cookies Author: Jaclyn

Review Recipe

Nutrition Facts Black and White Cookies {with Pistachios}

	Amount Per Serving

Calories 345 Calories from Fat 144

% Daily Value*

Nutrition values are estimates only. See full disclaimer here.

Nutrition Facts

Black and White Cookies {with Pistachios}

	Amount Per Serving

Calories 345 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 8g50%

Cholesterol 47mg16%

Sodium 116mg5%

Potassium 144mg4%

Carbohydrates 48g16%

Fiber 2g8%

Sugar 31g34%

Protein 5g10%

Vitamin A 355IU7%

Vitamin C 1mg1%

Calcium 36mg4%

Iron 1mg6%

Percent Daily Values are based on a 2000 calorie diet.

Course: DessertCuisine: AmericanKeyword: Black and White Cookies

Author: Jaclyn

Black and White Cookies {with Pistachios}#

Black and White Cookies {with Pistachios}