Pistachio Macarons with Hazelnut
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 53 min.
Ready in
Ingredients
for
30
- Ingredients
- 1 cup butter (at room temperature)
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp pure Almond extract
- 2 ½ cups unbleached all-purpose flour (sifted)
- ¾ cup Pistachio (shelled and finely chopped)
- 2 cups Nutella (hazelnut spread)
- powdered sugar (for dusting)
Preparation steps
1.
In a large bowl, using an electric mixer set on medium speed, beat butter and sugar until light and fluffy, scraping down the sides of the bowl as necessary. Add egg and almond extract, beating to combine. Add flour, reduce mixer speed to low and mix until combined. Add finely chopped pistachios; mix until combined.
2.
Turn dough out onto a clean work surface. Divide in half. Roll each piece into a log about 1 1/2-inches in diameter. Wrap in plastic wrap, making sure to cover the ends. Refrigerate until firm, about 1 hour or overnight.
3.
Position oven racks in the upper and lower third of the oven. Preheat oven to 350º F. Line two large baking sheets with cooking parchment paper. Allow dough reach room temperature, about 15 minutes. Slice logs into 1/4-inch rounds. Place about 1-inch apart on prepared baking sheets. Bake 15 to 18 minutes, or until edges are golden brown. Rotating the baking sheets halfway through the baking process to promote even baking. Transfer cookies to a wire rack to cool completely.
4.
Once the cookies have completely cooled, spread about 1 teaspoonful of Nutella on the bottom side on one cookie, top with another cookie, creating a sandwich. Repeat the process until all cookies have been assembled.
5.
Dust with cookies with confectioners' sugar. Serve.
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