Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Dubai Chocolate Cookies
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- Level: Intermediate
- Total: 4 hr 20 min (includes chilling and cooling times)
- Active: 1 hr 50 min
- Yield: 42 to 44 sandwich cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 43 servings
- Calories
- 126
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 22 mg
- Sodium
- 41 mg
Inspired by the indulgent flavors and textures of the Dubai chocolate trend, these irresistible cookies combine silky chocolate, rich and nutty pistachio cream and crunchy kataifi in every bite. A tender pistachio shortbread dough comes together easily in the food processor, then bakes into melt-in-your-mouth rounds. The cookies are sandwiched with a creamy, buttery and oh-so-crunchy pistachio-kataifi filling, then dipped halfway into semisweet chocolate and sprinkled with chopped pistachios for a delicious balance of tastes and textures. A batch of over three dozen cookies means you’ll have plenty of fantastic Dubai flavor to enjoy and share.
- Level: Intermediate
- Total: 4 hr 20 min (includes chilling and cooling times)
- Active: 1 hr 50 min
- Yield: 42 to 44 sandwich cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 43 servings
- Calories
- 126
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 22 mg
- Sodium
- 41 mg
Ingredients
Shortbread Dough:
Filling:
Chocolate Dip:
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Directions
Special equipment:
a 2-inch fluted round cookie cutter- For the shortbread dough: Pulse the pistachios in a food processor until finely chopped. Add the flour, confectioners’ sugar and salt and pulse again until the pistachios are evenly distributed; make sure to scrape the corners of the processor bowl. Add the butter, vanilla and egg yolk and pulse again until the ingredients are just combined and start to form a dough; be careful not to overmix.
- Divide the dough into 2 equal pieces. Place one piece between 2 pieces of parchment and roll out to a rectangle measuring about 13-by-11 inches and 1/8-inch thick. Carefully transfer the rolled-out dough in the parchment to a baking sheet and place in the freezer for 1 hour. Repeat the same steps for the second piece of dough.
- When ready to bake, position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
- Peel off one side of the parchment from the chilled dough and transfer the dough to a surface for cutting. Using a 2-inch fluted round cookie cutter, cut out and transfer cookies to the prepared baking sheets; leave 1/2-inch space between each (see Cook’s Note). You should be able to fit 30 cookies on each baking sheet.
- Reroll any scraps of dough and repeat the freezing and cutting process once more. Discard any remaining scraps as the dough will become tough if worked again.
- Meanwhile, bake the first 2 baking sheets of cookies, rotating the pans front to back and top to bottom halfway through until the cookies are firm to the touch with very light golden brown edges, 15 to 17 minutes. Let cool on the pans. Bake the cookies from the remaining dough.
- For the filling: Melt the butter in a large nonstick skillet over medium-low heat until bubbly. Add the kataifi and salt and cook, stirring constantly, until evenly golden brown, about 5 minutes. Transfer the toasted kataifi to a medium bowl and stir in the pistachio cream until melted and evenly combined.
- Working with 2 cooled cookies at a time, spread a heaping 1/2 teaspoon kataifi filling onto the bottom side of one cookie, spreading to the edges. Top with another cookie bottom-side down but don’t press the cookies. Place the sandwiched cookie back onto the parchment-lined baking sheet it was baked on. Repeat until all the filling and cookies are used, placing all the cookies onto one baking sheet. Freeze the cookies until the filling is firm, about 10 minutes.
- Meanwhile, for the chocolate dip: Bring a small saucepan filled a third full with water to a simmer over medium-high heat. Place the chocolate chips and coconut oil in a heatproof bowl that fits over the saucepan, making sure the water doesn’t touch the bottom of the bowl. Heat, stirring occasionally, until the chocolate is melted and smooth. Turn off the heat and let the chocolate sit over the water to stay smooth until the cookies are firm.
- Remove the cookies from the freezer. Working with one cookie at a time, gently dip the cookie into the chocolate to cover half the cookie, then place the cookie back onto the lined baking sheet. Sprinkle chopped pistachios over the chocolate. Repeat the same dipping and sprinkling process until all the cookies are coated.
- Freeze the decorated cookies until the chocolate is set, about 10 minutes. Serve immediately, or store the cookies in an airtight container in the refrigerator for up to 7 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) You can also use a non-fluted cutter for the cookies as well.
