Chocolate Pistachio Kunafa Cookies Pressure Cooker Recipe
These rich and tender cookies feature a crisp kunafa pastry shell filled with creamy pistachio-tahini spread and are baked to perfection in a pressure cooker. The addition of espresso enhances the deep chocolate flavor, making them irresistible.
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Ingredients
- 1 cup kunafa pastry 90gm, for signature crispy-then-soft texture
- 1 tablespoon butter or ghee for roasting kunafa
- ¾ cup pistachio spread 200gm
- 2 tablespoons tahini optional, for creaminess
- 114 gm unsalted butter for cookie dough
- 1 teaspoon espresso or instant coffee powder to enhance chocolate
- 1 cup brown sugar packed
- 2 teaspoons vanilla extract
- 1 egg room temp
- ⅓ cup cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk or semi-sweet chocolate chunks
Instructions
Instructions
- Start by heating your oven to 175°C (350°F) and line a baking sheet with parchment paper.
- On the stove, melt your butter or ghee in a skillet over medium heat. Toss in the kunafa pastry and stir nonstop till golden brown, then let cool.
- Mix the cooled kunafa pastry with pistachio spread and tahini in a small bowl to form the filling.
- In a large bowl, cream unsalted butter, brown sugar, and coffee powder until fluffy. Stir in vanilla extract.
- Gradually add cocoa powder, flour, baking soda, and salt. Mix until soft dough forms, do not overmix.
- Take tablespoon-sized dough, flatten, spoon in a teaspoon of filling, and roll into balls.
- Place dough balls 2 inches apart on baking sheet. Bake for 10–12 minutes until edges are golden and centers just set.
- Use quick release by opening oven or turning off cooker, letting steam escape. Cool cookies on tray 5 minutes before transferring.
Notes
Best served warm. Store in airtight container for up to 5 days or freeze for longer shelf life. Warm 10 seconds in microwave before serving for gooey centers.