Amoretti Pistachio Whoopie Pies

Explore the rich flavor of the pistachio in this recipe!



    1. Sift the all purpose flour, baking soda and salt and set aside.
    2. Whip butter and sugar until light.
    3. Add the egg and vanilla.
    4. Alternate adding both flours and buttermilk, beginning and ending with flours.
    5. Chill mix for an hour.
    6. Pipe small circles onto parchment lined sheet pan.
    7. Bake in 375°F oven for 7-8 min., removing before brown color begins to change the tops of the little “cakes”.
    8. Making the Pistachio Swiss Buttercream Filling: Combine Baker’s sugar and egg whites in a bowl and place over double boiler on low-med heat.
    9. Whisking, heat to 120°F about 5 min. Just to melt the sugar.
    10. Pour the mixture into a mixing bowl and whisk on med- high until soft peaks form.
    11. Add softened butter and Amoretti Pistachio Compound and beat until smooth.
    12. Pipe a small amount of Pistachio Buttercream on one “cake” round and top with another.
    13. Sprinkle with powdered sugar if desired.
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