Ingredients for Almond - Pistachio Sandwich Cookies Method
All purpose flour - 2 cups
Butter - 1 cup
Egg - 2 no
Baking Powder - 1tspn
Sugar - 1 cup
Milk - ½ cup
Vanilla Essence - 1 tspn
Salt - tspn
Alomonds - 8 no
Pistachio - 10 no
Dessicated Coconut - 4 tspn
For sandwich filling
Chocolate chips/kisses - 2 cups
Vegeatble oil - 1 tspn
Ingredients for Almond - Pistachio Sandwich Cookies
1.Preheat oven to 375 deg.Beat Butter and Sugar together until light and fluffy.Mix Egg yolks,All purpose Flour, Salt and Vanilla essence,coarsely ground Almond Pistachio.
2.Mix well and keep it aside by covering with lid for 15 minutes.
3.Fill cookie press with dough and press cookies onto "ungreased" cookie sheet.
4.Bake cookies for 10 - 12 minutes or until edjes change to light brown color.
5.Remove cookies from sheet to cooling rack (another baking sheet lined with wax paper) with wide-bladed metal spatula.Cool completely.
1.Place wax paper on a new baking sheet, lay out all the cookies, upside down.Combine finely chopped chocolate and vegetable oil in a ovenproof bowl.
2.Heat water in a sauce pan.Place this bowl over simmering water on low heat stir until completely chocolate melts and becomes smooth.
3.Take care that water should not come into the glassbowl from the bottom while stirring.Keep it aside if it is very hot and stir for smooth paste.
4.Apply melted chocolate with a "spoon" onto the flat side of the cookie and dip immediately into the dessicated coconut powder.Do again the same way with the bottom of another cookie.
5 .Place the two chocolate-containing cookie's on top of each,flat side in, and press gently together and place on wax paper to cool.
6.The chocolate in the middle will appear to the edges of the cookie sandwich.Do the same way with rest of the all cookies and refrigerate till chocolate is set.
6. Store in airtight container with wax paper between layers.Enjoy the nutty taste with chocolate flavour .
See here for Nabeela's Jam Cookies .