- Level: Easy
- Total: 3 hr 45 min (includes chilling and cooling times)
- Active: 1 hr
- Yield: 50 to 60 small sandwich cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 56 servings
- Calories
- 87
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 12 mg
- Sodium
- 29 mg
These are Molly’s ode to the classic green pistachio-flavored Italian bakery treat. They’re crunchy, buttery, dainty little cut-outs held together with bittersweet chocolate that could easily be eaten by the dozen. Plus, they’re Molly’s favorite color, green!
- Level: Easy
- Total: 3 hr 45 min (includes chilling and cooling times)
- Active: 1 hr
- Yield: 50 to 60 small sandwich cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 56 servings
- Calories
- 87
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 12 mg
- Sodium
- 29 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
a 2-inch leaf-shaped cookie cutter- In a medium mixing bowl, whisk together the flour, salt and baking powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar and a few drops of green food coloring on medium speed until pale and fluffy, 3 to 4 minutes. Add the egg and mix to combine. Then mix in the vanilla and almond extracts, pistachios and lemon zest. Add the flour mixture and mix on medium-low until just incorporated. Turn the dough out onto a large sheet of plastic wrap. Pat the dough into a disc and wrap. Refrigerate for 2 hours.
- Arrange an oven rack in the middle position. Preheat the oven to 350 degrees F.
- Lightly dust a clean work surface and rolling pin with flour. Working with half of the dough at a time (wrap and keep the other half refrigerated while you work), roll out the dough to a thickness of 1/4 inch. Using a 2-inch leaf-shaped cookie cutter, cut out a total of about 50 leaves, placing them on a baking sheet 1 inch apart. This is a very soft dough (which is what makes the end results so tasty), so expect to be dusting it with a generous amount of flour. If the dough scraps are too soft to re-roll, press them back into a disc and chill for another 20 minutes or so to firm back up. Repeat with the remaining half of the dough.
- Bake in the oven, in batches, until set and lightly golden on the bottom; start checking for doneness at 8 minutes. Let cool on the pans.
- In a heat-safe bowl set over a saucepan of barely simmering water, melt the chocolate and coconut oil. Spread a thin layer of chocolate on the flat side of one cookie and sandwich with another cookie. Repeat with the remaining cookies and let set in the fridge or at room temperature. Enjoy!
