Cocoa Pistachio Pinwheels
Delight your taste buds with these irresistible Cocoa Pistachio Pinwheels—an elegant blend of buttery shortbread, rich cocoa, and the nutty crunch of pistachios. These show-stopping cookies feature beautifully swirled layers of vanilla and chocolate dough, accented by a vibrant, pistachio-studded center. Perfect for holiday platters or any occasion, this recipe combines simple ingredients with an easy roll-and-chill technique for bakery-worthy results at home. With their crisp texture and stunning visual appeal, these pinwheels are as enjoyable to make as they are to eat. Whip up a batch of these cocoa-pistachio delights in just 30 minutes of prep time and watch them disappear at your next gathering!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 0.5 cup Granulated sugar
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 tablespoons Whole milk
- 2 tablespoons Unsweetened cocoa powder
- 0.5 cup Shelled pistachios (finely chopped)
- 2 tablespoons Powdered sugar
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingertips to rub the butter into the flour until you achieve a crumbly texture.
Mix in the vanilla extract and milk, one tablespoon at a time, until the dough just comes together. Do not overmix.
Divide the dough into two equal portions. Wrap one portion in plastic wrap and chill in the refrigerator for 20 minutes.
In a small bowl, sift the cocoa powder and powdered sugar together, then add this mixture to the second portion of dough. Knead gently until the cocoa is evenly incorporated. Wrap this cocoa dough in plastic wrap and chill for 20 minutes as well.
On a lightly floured surface, roll out the plain dough into a rectangle approximately 9x12 inches. Repeat with the cocoa dough.
Sprinkle the finely chopped pistachios evenly over the plain dough rectangle.
Carefully place the cocoa dough rectangle on top of the pistachio-covered plain dough, aligning the edges as closely as possible. Gently press the layers together using a rolling pin.
Starting from one long edge, tightly roll the layered dough into a log. Wrap the log in plastic wrap and refrigerate for at least 1 hour, or until firm.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Once the dough is firm, use a sharp knife to slice the log into 1/4-inch thick pinwheels. Place the slices 1 inch apart on the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden. Allow the pinwheels to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your Cocoa Pistachio Pinwheels as a sophisticated treat!
Nutrition Facts
Calories |
3606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.4 g | 286% | |
| Saturated Fat | 126.4 g | 632% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 640 mg | 28% | |
| Total Carbohydrate | 368.7 g | 134% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 121.7 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 202 mg | 16% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1171 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
