Chocolate Thumbprint Cookies with Pistachios

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Chocolate thumbprint cookies with pistachios – rich and flavorful, perfect with coffee or tea.

Portion

Preheat the oven to 175°C and line a baking tray with parchment paper. In a bowl, mix the soft butter, sugar, and a pinch of salt until smooth. Do not overmix – the dough should not become too airy.
Fold in the melted chocolate, then sifted cocoa and flour. Finally, add the finely grated chocolate. Gently knead until the dough is uniform.
Divide the dough into 18–20 equal balls and place them on the tray, leaving space between each. Using your thumb, gently press the center of each ball to create a small indentation.
Bake the cookies for about 10 minutes until set but still soft. While still hot, deepen the center of each cookie with the back of a teaspoon to maintain the “thumbprint” shape.
Once completely cooled, fill each indentation with pistachio cream and sprinkle with chopped pistachios. Enjoy these rich and flavorful cookies with coffee or tea!