This recipe is excerpted from Amy Kritzer’s new cookbook Sweet Noshings.
What in the name of Elijah is a krembo, you may be asking. This chocolate-dipped mashmallow cookie magic is seen as a winter alternative to ice cream in Israel. I took mine up a notch with homemade pistachio cookies and marshmallow filling.
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Chocolate Pistachio Krembos Recipe
This recipe transforms the classic Israeli krembo with a luscious pistachio-flavored marshmallow filling, coated in rich chocolate for a decadent treat.
- Total Time: 3 hours + 50 minutes
- Yield: 18-20 cookies
Ingredients
Units
For pistachio cookie base:
- 1 ½ cups (213 g) all-purpose flour
- ½ cup (57 g) powdered sugar
- ½ tsp kosher salt
- 1 ½ sticks or ¾ cup (140 g) chilled unsalted butter, cut into chunks
- ½ cup (150 g) unsalted, shelled pistachios, plus more chopped for garnish
- 1 egg
- ½ tsp vanilla extract
For marshmallow filling:
- 6 egg whites
- 1 ½ cups (300 g) granulated sugar
- ½ tsp cream of tartar
- 1 ½ tsp vanilla extract
For chocolate shell:
- 1 package (12 oz/340 g) semisweet chocolate chips
- 3 Tbsp coconut oil, butter, or canola oil (I like coconut oil best, but use what you have)
Instructions
- To make cookies, place flour, powdered sugar, and salt in a food processor and pulse until combined.
- Then add butter, pistachios, egg, and vanilla. Pulse until pistachios are very fine and dough comes together.
- Form a log about 2 inches (5 cm) in diameter on wax paper, using the wax paper to help you mold it. Wrap in plastic wrap and refrigerate until firm, about 2 hours. If you are in a rush, freeze for 30 minutes.
- Preheat oven to 350ºF/180ºC.
- Cut log into ¼-inch (6 mm) slices, and bake on a parchment paper–lined baking sheet, 1 inch (2.5 cm) apart, until lightly golden, about 15 minutes. Cool.
- While cookies are baking, make your filling. Make sure the bowl and whisk are very clean and dry. Make a double boiler with a pot or heatproof bowl set over a pot of simmering water (not touching the water) and place egg whites, sugar, and cream of tartar in the top pot over simmering water over medium heat. Whisk for 5 minutes, or until sugar has dissolved. Do not let it boil. Mixture should be frothy, warm, and not gritty. If you have a candy thermometer, it should be about140ºF/60ºC.
- Remove from heat, transfer to a large heat-resistant bowl (or use the bowl it’s already in) and beat with a stand or hand mixer with whisk attachment until thick, shiny, and stiff peaks form, 10 minutes or more. Then beat in vanilla.
- To make krembos, put filling in a pastry bag with a wide tip or a plastic bag with wide tip. Pipe onto cookies in a swirl, about 2 inches (5 cm) high, and freeze for at least 1 hour.
- Meanwhile, to make chocolate coating, melt chocolate and oil over medium heat in a double boiler until chocolate is melted and shiny.
- Then dip chilled krembos in the chocolate (or just get messy and pour it on top) and sprinkle with extra pistachios. The chocolate should harden right away; refrigerate if not eating right away.
- Prep Time: 35 minutes + 3 hours chill form
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Israeli
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Can these be frozen?