Why Everyone is Obsessed with Pistachio Kunafa Cookies
The first bite is soft and buttery, but as you sink your teeth in, you’re met with the signature “crackle” of toasted Kunafa pastry.
It’s a symphony of textures. The nutty aroma of pistachio pairs perfectly with the velvety richness of milk chocolate. One bite of these Pistachio Kunafa Cookies, paired with a cup of black coffee or Earl Grey tea, is pure bliss for the senses.
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🍃 The Soul of the Aroma: A Gentle Balance
The magic of this cookie doesn’t just come from the pistachio itself. It’s all about the layers:
- Light & Crispy: The Kunafa (Knafeh) doesn’t add a heavy hardness; instead, it provides a delicate, airy crunch—like a hidden surprise tucked inside a soft cloud.
- Deep Flavor: High-quality pistachio paste lingers on the palate, lengthening the nutty aftertaste.
- The Perfect Finish: A touch of milk chocolate ties everything together, balancing the saltiness and nuttiness with a gentle sweetness.
Every ingredient plays its part perfectly, creating a flavor profile that is natural, balanced, and sophisticated.
💡 Pro-Tips: Avoiding the “Hidden Pitfalls”
To perfect this homemade cookie recipe, we went through several rounds of testing. Here are the key takeaways to ensure your success:
1. The Sugar Choice: Why Light Brown Sugar Wins
We initially tried dark brown sugar, but its molasses flavor was too overpowering and masked the delicate scent of the pistachios. We eventually settled on light brown sugar. It provides a mellow sweetness that enhances the nuts without competing with them.
2. Watch the Oven: Don’t Overbake
The secret to that “melt-in-your-mouth” texture is to bake them until they are “just set.” If you overbake them, the cookies will become tough. Taking them out at the peak of perfection allows you to press a beautiful indent for the filling and ensures a soft, tender crumb.
3. The Power of Patience
While this recipe is beginner-friendly, it requires one essential ingredient: patience.
- Waiting for the butter to cool.
- Chilling the dough to develop flavor.
- Letting the cookies cool completely.
Baker’s Note: Don’t skip these waiting steps! They are the difference between a “good” cookie and a “professional” one.
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Pistachio Kunafa Cookies (Dubai Chocolate Cookies)
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Print Pin Comment & RateINGREDIENTS
Cookie Dough
- 110 g Unsalted Butter
- 60 g Light Brown Sugar
- 60 g Sugar
- 1 Egg 60g with shell
- 180 g All-Purpose Flour
- 20 g Cornstarch
- 1 tsp Baking Powder
- 0.5 tsp Salt
- 30 g Ground Pistachio
Topping
- 25 g Kunafa Dough
- 20 g Unsalted Butter
- 60 g Pistachio Paste
- 80 g Milk Chocolate Coins
- 5 g Coconut Oil
INSTRUCTIONS
- Melt the unsalted butter in a hot pan, then let it cool.
- Once the butter has cooled, crack in the eggs and mix well.
- Add the sugar and light brown sugar, and mix well.
- Mix the all-purpose flour, cornstarch, and baking powder together.
- Sift the dry ingredients into the mixture.
- Add the salt and ground pistachio, and knead all the ingredients together to form a dough.
- Flatten the dough, wrap it in plastic wrap, and freeze for 30 minutes.
- Once the dough has hardened, remove it and divide it into small portions, each about 10 grams (you can use a half-teaspoon measuring spoon).
- Place the small balls on a baking sheet lined with baking paper and refrigerate. The number of balls to bake depends on the size of your oven. Refrigerate any leftover dough if using it on the same day, and freeze if using it the next day. Thaw slightly before use.
- Preheat the oven to 180 degrees Celsius.
- Once the temperature reaches 180 degrees Celsius, remove the baking tray from the refrigerator and place it directly into the oven. Bake at 180 degrees Celsius for 10-12 minutes using both top and bottom heat. Adjust the temperature & time slightly according to your oven; bake until cooked through.
- Remove from the oven immediately after baking and use a measuring spoon to press indentations into the surface. Be careful with the pressure; if the cookies are too hard, they may crack when pressed.
- Let them cool completely after pressing.
- To make the kunafa filling, melt the unsalted butter in a saucepan.
- Cut the kunafa dough into small pieces and place them in a saucepan. Cook over low heat until golden brown and crispy. Remove from the pan and let cool.
- Once completely cooled, add pistachio paste and mix well. Refrigerate. Slightly setting the filling will make it easier to distribute and fill.
- After the cookies have cooled completely, fill the indentations with an appropriate amount of kunafa filling.
- Melt the milk chocolate coins in coconut oil using a double boiler.
- Pour the melted chocolate over the cookies, completely sealing the Kunafa filling.
- While the chocolate is still slightly sticky, sprinkle with ground pistachio and garnish with half a pistachio. Once completely set, store in a box.
INSTRUCTIONS VIDEO
NUTRITION
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