Pistachio-Orange Thumbprint Cookies With Chocolate Ganache
Inspired by the flavors of biscotti, these little cookies are a breeze to make. The savory, nutty pistachio pairs beautifully with the bright orange and decadent chocolate to make every bite exciting. The corn syrup in the ganache is optional, but makes for a glossy and smooth chocolate center.
Tasty Team
Total Time
1 hr 50 min
1 hr 50 min
Prep Time
10 minutes
10 min
Cook Time
40 minutes
40 min
Total Time
1 hr 50 min
1 hr 50 min
Prep Time
10 minutes
10 min
Cook Time
40 minutes
40 min
Ingredients
for 30 cookies
- 1 cup raw pistachios (125 g), plus more for garnish
- 1 cup all purpose flour (125 g), plus 2 tablespoons
- ¾ teaspoon kosher salt
- ¾ teaspoon baking powder
- 1 ¼ sticks unsalted butter, room temperature
- ½ cup sugar (100 g)
- 1 large egg, room temperature
- 2 teaspoons orange zest
- 6 oz semi-sweet chocolate chips (165 g), roughly chopped
- ½ cup heavy cream (120 mL)
- 1 teaspoon light corn syrup
Nutrition Info
- Calories 106
- Fat 6g
- Carbs 10g
- Fiber 1g
- Sugar 5g
- Protein 2g
Estimated values based on one serving size.
Preparation
- Line 2 baking sheets with parchment paper.
- Add the pistachios to the bowl of a food processor and process until ground into a slightly coarse, but even crumb (it should resemble almond flour and hold together briefly when pressed between your fingers). Measure out ¾ cup plus 2 tablespoons of the ground pistachio and transfer to a medium bowl, reserving the remaining 2 tablespoons for garnish.
- Add the flour, salt, and baking powder to the bowl with the ground pistachios and whisk to combine.
- In a large bowl, cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 1–2 minutes. Add the egg and orange zest and beat until evenly distributed.
- Add the dry ingredients to the butter mixture in 3 additions, mixing after each addition until just incorporated. Finish bringing the dough together with your hands, if needed.
- Use a ½-ounce scoop, portion the dough onto the prepared baking sheets, spacing 2 inches apart. Press the tip of your thumb or the back of a wooden spoon into the center of each cookie to create a deep well, being careful not to press through the cookie entirely. Lightly cover with plastic wrap and transfer to the freezer for 30 minutes, or refrigerate for about 1 hour, until firm.
- Arrange the racks in the center of the oven. Preheat the oven to 350°F (180°C).
- Bake the cookies for 14–16 minutes, turning once halfway through, until puffed and golden on the bottoms. The thumbprints will lose some of their definition during baking, so use the back of a teaspoon measure to press into indentation immediately after removing from the oven, then let cool completely, about 20 minutes.
- While the cookies cool, make the ganache: Add the chocolate to a medium bowl. Microwave the cream on medium power for 45–60 seconds, until just steaming. Pour the hot cream over the chocolate and let sit for 1–2 minutes to give the chocolate time to melt. Add the corn syrup, if using, then whisk until completely smooth. Transfer the ganache to a piping bag or zip-top bag.
- Once the cookies have cooled, pipe (or spoon) about 1½ teaspoons of ganache into each thumbprint. Alternatively, use a teaspoon to spoon the ganache onto the cookies. Garnish each cookie with the reserved pistachio flour or a single whole pistachio, if desired. Let the ganache set for about 30 minutes before serving.
- Enjoy!
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