Get the recipe for the best chewy pistachio kataifi crinkle cookies! All the viral Dubai chocolate bar flavor in an easy, unforgettable homemade cookie. So good!
In a medium pan over medium heat, melt the 25 g of unsalted butter. Add the chopped kataifi pastry and toast, stirring frequently, for 6-8 minutes until it's a deep golden brown and very crispy. Transfer the toasted kataifi to a bowl and let it cool for 5 minutes. Add the 180 g of pistachio cream and mix until fully combined.
Line a small tray with parchment paper. Scoop out 12 equal portions of the filling (about a heaping teaspoon each) and roll them into balls. Place the balls on the prepared tray and freeze for at least 10-15 minutes, until firm.
In the bowl of a stand mixer fitted with the paddle attachment, beat the 120 g of cold, cubed butter and both sugars (80 g brown, 80 g granulated) on medium-high speed for 5 minutes, until the mixture is lighter in color and fluffy.
Add the cold egg and egg yolk and the vanilla extract. Mix on low speed until just combined. Don't worry if it looks a little curdled.
In a separate bowl, whisk together the all-purpose flour, ground pistachios, cornstarch, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix on low speed until a dough just forms. Do not overmix.
Divide the dough into 12 equal pieces (about 80 g each). Flatten one piece of dough in your palm, place a frozen filling ball in the center, and wrap the dough around it, rolling it into a smooth ball. Ensure the filling is completely sealed inside.
Place the assembled cookie dough balls on a parchment-lined baking sheet. Freeze for at least 1 hour, or up to 3 months in a freezer-safe bag. This step is crucial and should not be skipped.
Preheat your oven to 180°C (350°F). Place the powdered sugar in a shallow bowl. Roll each frozen cookie dough ball in the powdered sugar to coat generously. Place the coated balls on a parchment-lined baking sheet, leaving ample space between them (I recommend 6 per sheet).
Bake for 18-20 minutes, until the edges are set and the tops have beautiful crinkles. They will look slightly underdone in the center. Let the cookies cool on the baking sheet for 15 minutes to set up before transferring them to a wire rack to cool completely.
Servings 12
Serving Size 1 cookie (approx. 105g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
G'day, We're Alex & Nettie! We're an Aussie couple based in Perth Australia, and we're passionate about creating quick, healthy meals that are bursting with flavour. Here you'll find simple and delicious recipes, complete with step-by-step instructions to guarantee perfect results every time. Happy cooking!
