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Pistachio Chocolate Krembos

Pistachio Chocolate Krembo

Prep Time 4 hours 30 minutes
Cook Time 40 minutes
Total Time 5 hours 10 minutes
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Servings

18 Servings

Ingredients

  • 1 ½ cups 213 grams all-purpose flour
  • ½ cup 57 grams powdered sugar
  • ½ teaspoon kosher salt
  • 1 ½ sticks or ¾ cup 140 grams chilled unsalted butter, cut into chunks
  • ½ cup 150 grams unsalted, shelled pistachios, plus more chopped for garnish
  • 1 egg
  • ½ teaspoon vanilla extract
  • 6 egg whites
  • 1 ½ cups 300 grams granulated sugar
  • ½ teaspoon cream of tartar
  • 1 ½ teaspoons vanilla extract
  • 1 package 12-ounce/340-grams semisweet chocolate chips
  • 3 tablespoons coconut oil butter, or canola oil (I like coconut oil best, but use what you have)

Instructions

  • Pistachio Cookie Base:
  • Place flour, powdered sugar, and salt in a food processer and pulse until combined. Then add butter, pistachios, egg, and vanilla. Pulse until pistachios are very fine and dough comes together. Form a log about 2 inches (5 centimeters) in diameter on wax paper, using the wax paper to help you mold it. Wrap in plastic wrap and refrigerate until firm, about 2 hours. If you are in a rush, freeze for 30 minutes.
  • Preheat oven to 350°F/180°C. Cut log into ¼-inch (6-millimeter) slices, and bake on a parchment paper–lined baking sheet, 1 inch (2 ½ centimeter) apart, until lightly golden, about 15 minutes. Cool.
  • Marshmallow Filling:
  • While cookies are baking, make your filling. Make sure the bowl and whisk are very clean and dry. Make a double boiler with a pot or heatproof bowl set over a pot of simmering water (not touching the water) and place egg whites, sugar, and cream of tartar in the top pot over simmering water over medium heat. Whisk for 5 minutes, or until sugar has dissolved. Do not let it boil. Mixture should be frothy, warm, and not gritty. If you have a candy thermometer, it should be about 140°F/60°C. Remove from heat, transfer to a large heat-resistant bowl (or use the bowl it’s already in) and beat with a stand or hand mixer with whisk attachment until thick, shiny, and stiff peaks form, 10 minutes or more. Then beat in vanilla.
  • To make krembos, put filling in a pastry bag with a wide tip or a plastic bag with wide tip. Pipe onto cookies in a swirl, about 2 inches (5 centimeters) high, and freeze for at least 1 hour.
  • Chocolate Shell:
  • Meanwhile, to make chocolate coating, melt chocolate and oil over medium heat in a double boiler until chocolate is melted and shiny.
  • Then dip chilled krembos in the chocolate (or just get messy and pour it on top) and sprinkle with extra pistachios. The chocolate should harden right away; refrigerate if not eating right away.
  • Recipe posted with permission from Sweet Noshings.
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