Pistachio-Stuffed Raspberry Cookies
Pistachio and raspberry deliver this marvelous masterpiece of a cookie
Oct 27, 2025
Savor the irresistible allure of our pistachio-stuffed raspberry cookies. A culinary delight that blends the luscious sweetness of ripe raspberries with the nutty richness of pistachios, creating a symphony of flavors that dance on your palate with every bite.
These cookies are not just a treat for the taste buds. They’re a celebration of indulgence, craftsmanship, and the joy of baking. From the moment you take your first bite, you’ll be transported to a world. Where every crumb tells a story of passion and creativity.
In a world inundated with mundane desserts, our pistachio-stuffed raspberry cookies stand out as a beacon of innovation and decadence. Picture plump, juicy raspberries bursting with ripe, tangy flavor. Then nestled within a tender, buttery cookie dough infused with the earthy crunch of pistachios. Each cookie is a work of art, a testament to the artistry and dedication.
But these cookies are more than just a delicious treat.They’re a celebration of nature’s bounty and the abundance of the harvest season. Raspberries, with their vibrant hue and delicate sweetness, symbolize the lush abundance of summer. While pistachios, with their distinctive flavor and rich texture, evoke the warmth and richness of the Mediterranean landscape.
Together, they create a harmonious union of flavors that is both comforting and exhilarating, like a stroll through a sun-drenched orchard on a lazy afternoon.
Pistachio-Stuffed Raspberry Cookies Key Ingredients
- 2 cups pistachio flour 200g, or 1 1/3 cups shelled pistachios (200g) pulverized in a blender or food processor
- 2 tsp rose water
- 1.25 oz freeze-dried raspberries 35g, plus more for garnish
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (16)
Ingredients (16)
Pistachio filling
Cookie dough
Instructions
Pistachio Filling
In a medium bowl, whisk the egg (1 large). Using a spatula, mix in the pistachio flour (2 cups), granulated sugar (⅔ cup), melted unsalted butter (2 Tbsp), rose water (2 tsp), and kosher salt (½ tsp).
Refrigerate until ready to use.
Cookie Dough
In a large bowl, add the melted butter (2 sticks), granulated sugar (1 cup), and powdered sugar (½ cup). Mix with a spatula until combined.
Mix in the egg (1 large), rose water (2 tsp), baking soda (½ tsp), and salt (½ tsp) until well-combined.
Add the flour (2 ¾ cups) and stir until no dry spots remain.
Assembly and Baking
Using a quarter-cup ice cream scoop, portion out the cookie dough into balls and set on a plate or tray.
Take a cookie dough ball and flatten it into a disk. Using a two-tablespoon cookie scoop, scoop the pistachio filling and place it in the center of the dough disk.
Enclose the dough around the filling and roll it into a smooth ball. Repeat for all dough balls.
Press rose petals into the top of each dough ball. Refrigerate the cookies until the oven is preheated.
Preheat oven to 350°F (175°C) with a rack set in the center.
Place 8 dough balls on a parchment-lined half-sheet tray. Bake for 14 minutes, until the cookies are just turning golden at the edges.
Let the cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Dust the cooled cookies with powdered freeze-dried raspberries (1 ¼ oz) and more powdered sugar (½ cup).
Repeat the baking process with the remaining cookies.
