Pistachio Chocolate Krembo

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Pistachio Chocolate Krembos

What in the name of Elijah is a krembo, you may be asking. This chocolate-dipped marshmallow cookie magic is seen as a winter alternative to ice cream in Israel.

  • Duration
  • Cook Time
  • Prep Time
  • 18 - 20 cookiesServings

Ingredients

Pistachio Cookie Base

  • 1 ½ cups (213 grams) all-purpose flour
  • ½ cup (57 grams) powdered sugar
  • ½ teaspoon kosher salt
  • 1 ½ sticks or ¾ cup (140 grams) chilled unsalted butter, cut into chunks
  • ½ cup (150 grams) unsalted, shelled pistachios, plus more chopped for garnish
  • 1 egg
  • ½ teaspoon vanilla extract

Marshmallow Filling

  • 6 egg whites
  • 1 ½ cups (300 grams) granulated sugar
  • ½ teaspoon cream of tartar
  • 1 ½ teaspoons vanilla extract

Chocolate Shell

  • 1 package (12-ounce/340-grams) semisweet chocolate chips
  • 3 tablespoons coconut oil, butter, or canola oil (I like coconut oil best, but use what you have)

Preparation

Pistachio Cookie Base:

1. Place flour, powdered sugar, and salt in a food processer 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 centimeters) 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.

2. Preheat oven to 350°F/180°C. Cut log into ¼-inch (6-millimeter) slices, and bake on a parchment paper–lined baking sheet, 1 inch (2 ½ centimeter) apart, until lightly golden, about 15 minutes. Cool.

Marshmallow Filling:

1. 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 about 140°F/60°C. 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.

2. 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 centimeters) high, and freeze for at least 1 hour.

Chocolate Shell:

1. Meanwhile, to make chocolate coating, melt chocolate and oil over medium heat in a double boiler until chocolate is melted and shiny.

2. 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.

Recipe posted with permission from Sweet Noshings.

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