Introduction: Pistachio Prosecco Cookies

About: Polymath and idiot. Mostly idiot.

These cookies take some time for preparation as the Prosecco cream needs to chill for one night, but the result is very rewarding. They were made for Christmas and I finally was able to write an ible about them.

Servings: ~70

Preparation time: 60 minutes

Baking time: 9-10 minutes

Maturing time: 12 hours


  • 420gram white chocolate
  • 320gram butter
  • 100ml Prosecco
  • 120gram pistachio nuts
  • 375gram flour
  • 120gram icing sugar


  • cookie cutter (circle Ø 3cm / 1.2inch)
  • kitchen scale (buy)
  • measuring cup
  • double boiler pot (buy)
  • icing bag/ lekue decomax decorating tool (buy)
  • kitchen roll
  • cling foil
  • hand mixer
  • food processor

Step 1: Preparing the Cream

Melt 220grams white chocolate in the double boiler pot with 70grams butter and 100ml of the Prosecco. Stir carefully smooth and then let cool down until you can leave it in the fridge overnight.

Step 2: Prepapring the Pistachio Nuts

The next day use your food processor to hack the pistachios into small pieces.

Step 3: Preparing the Dough

Then mix the remaining 250grams of butter with an egg, 375grams flour, 120grams icing sugar and 100grams of the hacked pistachio nuts.

Step 4: Chill the Dough

Knead the dough into a ball and wrap in cling foil for 2 hours in the fridge.

Step 5: Cutting Cookies

After the dough is ready, preheat you stove to 170°C / 340°F and roll out the dough roughly 3mm thick. Use a cookie cutter to make disks of 3cm diameter. Bake in the stove for 9 to 10 minutes. For thicker disks use more baking time.

Step 6: Filling the Cookies

Take the cream out of the fridge and whip it again to an intermixed fluid. Fill it into your icing bag and carefully spread it on the smooth side of half of the cookies.

Step 7: Sticking the Cookies Together

Then use the remaining cookies to put them on top and stick them together. Since the cookies didn't look really green from the pistachio nuts I tried to use some food coloring but I can only discourage you from this experiment.

Step 8: Dipping and Garnishing the Cookies

Melt the remaining 200grams white chocolate in the double boiler pot and dip the glued cookies sideways into the chocolate. Sprinkle the remaining 20grams of hacked pistachio nuts on the drying chocolate as garnish. I put them usually another night into the fridge.

They are very tasty and my friends always love them.

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