Nutella and Pistachio filled Heart Cookies are a decadent, sweet treat perfect for Valentine’s Day. Get the kids involved in making these adorable cookies that the whole family will enjoy!
These Nutella and Pistachio filled Heart Cookies are the perfect little treat for Valentine’s Day! After all, who doesn’t like Nutella? The combination of a chocolatey Nutella filling topped with crunchy pistachio pieces sandwiched between two crisp buttery cookies is a winning combination!
Inspiration behind these cookies:
Th dough used to make these cookies is an adaptation of my Gingerbread Cookies without Molasses recipe, minus the ginger and cinnamon of course! This is a basic shortbread cookie recipe, also known as pasta frolla in Italian and also used for making crostatas and pies.
Although I decided to shape my cookies into hearts for Valentine’s Day, in Italian classic sandwich cookies are called occhi di bue or ox eyes. This is due to their round shapes and dollop of chocolate or jam in the center. Jam is commonly used in the center of these cookies however I was inspired by my Sicilian Pistachio and Nutella Cake and decided that Nutella and pistachios would be the ideal filling for these heart shaped cookies!
These elegant cookies could not be easier to make. Let me show you how with the following step by step instructions with images. You can find the detailed printable recipe card at the end of this post!
Step by Step Instructions:
Add sugar and cubed unsalted butter at room temperature to the bowl of your food processor. Process until smooth and creamy, about 1 minute. Add an egg, vanilla, baking powder and salt and process until just combined.
Add sifted flour in 2 batches and process until the flour is fully incorporated and the dough wraps itself around the blade, as shown.
Use a spatula to transfer the dough onto your work surface. Flatten into a disc shape and wrap in plastic wrap. Refrigerate for up to an hour.
Remove the dough from the refrigerator and divide into four pieces.Work with one piece at a time and keep the remaining pieces wrapped. Lightly flour your work surface your and rolling pin. Roll the dough to a thickness of about of 3 mm. Use a heart shaped cookie cutter to cut 28 heart shapes. I used a 3 1/2 inch sized cookie cutter. Use a smaller heart cutter to cut out the centers of half the cookies.
You may bake the smaller heart cut outs or if you prefer roll with the remaining dough to create more sandwich cookies.
Use a metal spatula to transfer cookies onto 2 parchment covered sheet pans. Bake at 350 degrees F for about 12 minutes or until the edges just start to brown. Transfer to a wire rack to cool completely.
Sprinkle the tops with powdered sugar.
Place a dollop of Nutella in the center of each cookie base and spread it using an offset spatula or butter knife.
Place the powdered sugar dusted cookie tops over the cookies with the Nutella.
Top each cookie with a sprinkle of toasted, chopped pistachios.
Tips and suggestions:
What else can I fill these cookies with?
These cookies may also be filled with a dollop of jam of your choice. Something to consider if a member of the family has nut allergies .
Can the dough be prepared in advance?
The dough can be prepared a day in advance and refrigerated as indicated in the recipe. When you are ready to roll the cookies, remove the dough from the refrigerator about half an hour in advance.
What else can I use as a cookie cutter if I don’t have access to heart shaped cutters?
You can definitely make these cookies even if you don’t have heart cookie cutters on hand! Use a round cookie cutter or even a glass to make round shaped cookies. The smaller center cut out can be made using items you may have in your kitchen such as an apple corer. A different sized cookie cutter may result in more or less cookies than indicated in this recipe.
What can I do with the center heart cut outs?
You can add them to remaining dough scraps and roll to make more cookies. Or you can bake them and dip one end of the cookie in melted baker’s chocolate as shown!
These cookies keep well stored in an airtight container at room temperature for up to 3 days. That is if they last that long!
Can I freeze these cookies?
To freeze these cookies, place in an airtight container separating layers of cookies with parchment paper to prevent them from sticking together. Defrost in the refrigerator overnight and bring to room temperature before serving.
If you try out these Nutella and Pistachio filled Heart Cookies this Valentine’s Day, let me know how much you enjoyed them by rating them in the recipe card below. Feel free to Pin the recipe for later. Buon appetito!
For the cookies
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 tsp baking powder
- 1 pinch salt
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
For the filling
- 100 grams Nutella or chocolate hazelnut spread of your choice
- 2 tbsp. pistachios toasted and chopped
- powdered sugar for dusting
- Place sugar and cubed room temperature butter in the bowl of your food processor. Process until smooth and creamy, about 1 minute. Add egg, baking powder, salt and vanilla and process until just combined.
- Add sifted flour in 2 batches and process until the flour is fully incorporated and the dough wraps itself around the blade.
- Use a spatula to transfer the dough onto your work surface. Flatten into a disc shape and wrap in plastic wrap. Refrigerate for up to an hour.
- Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
- Remove the dough from the refrigerator and divide into four pieces.
- Working with one piece at a time, keep the remaining pieces wrapped. Lightly flour your work surface and rolling pin. Roll the dough to a thickness of 3 mm. Use a heart shaped cookie cutter to cut heart shapes. I used a 3 1/2 inch sized cutter. Use a smaller heart cutter to cut out the centers of half the cookies.
- You may bake the small heart cut outs or if you prefer, roll with the remaining dough to create more sandwich cookies.
- Use a metal spatula to transfer the cookies to the prepared baking sheets and bake for about 12 minutes or until the edges just start to brown. Transfer to a wire rack to cool completely.
- Sprinkle the tops with powdered sugar.
- Place a dollop of Nutella in the center of each cookie base and spread using an offset spatula or butter knife.
- Place the powdered sugar dusted cookie tops over the base.
- Top each cookie with a sprinkle of toasted, chopped pistachios.
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These cookies are so cute for Valentine’s day and I love the flavor combo!
Hi Amanda, this is definitely one of my favorite combinations as well. And the kids gobbled them up in minutes, gotta make more! Thanks for your comment!
They are Amanda, and the kids gobbled them up right away! Thanks for your comment!
What a great idea for Valentine’s day!
Thank you FM!