Dubai Chocolate Marshmallow Cookies
Chewy cocoa marshmallow cookies filled with crunchy butter-toasted kataifi and homemade pistachio cream. Inspired by the flavours of Dubai chocolate, these no-flour treats combine a soft chocolate shell with a crisp, nutty centre.
Chewy cocoa marshmallow cookies filled with crunchy butter-toasted kataifi and homemade pistachio cream. Inspired by the flavours of Dubai chocolate, these no-flour treats combine a soft chocolate shell with a crisp, nutty centre.
Ingredients
9 ingredients- 200g kataifi pastry, separated into fine strands
- 65g unsalted butter, melted, for the kataifi
- 200g shelled pistachios
- 40g neutral oil, such as canola oil
- 75g white chocolate, melted
- 150g marshmallows
- 30g unsalted butter, for the marshmallow mixture
- 20g unsweetened cocoa powder, plus more for dusting if needed
- 15g skimmed milk powder
Equipment
- Two baking trays
- Parchment paper
- Mixing bowls
- Food processor
- Small microwave-safe bowl or heatproof bowl
- Large non-stick saucepan
- Silicone spatula
- Fine-mesh sieve
- Kitchen scales
- Measuring spoons
Substitutions
Canola oilAnother neutral-flavoured vegetable oil
Avoid strongly flavoured oils because they may overpower the pistachio.
Skimmed milk powderWhole milk powder
The finished shell may taste slightly richer.
White chocolateMilk chocolate
The filling will be darker and sweeter and the pistachio flavour may be less prominent.
Kataifi pastryFinely crushed toasted shredded wheat
This is not identical but can provide a similar crisp texture when kataifi is unavailable.
Method
23 steps- Preheat the oven to 170°C (340°F). Line two baking trays with parchment paper.
- Spread the pistachios in a single layer on one prepared tray.
- Roast the pistachios for 15–18 minutes, stirring once halfway through, until fragrant. Watch them carefully near the end so they do not burn.
- Remove the pistachios from the oven and allow them to cool completely.
- Place the separated kataifi strands in a mixing bowl and pour over the 65g melted butter.
- Toss thoroughly until the pastry is evenly coated, then spread it in a thin layer on the second prepared tray.
- Bake the kataifi at 170°C for approximately 10 minutes, stirring halfway through, until crisp and evenly golden.
- Allow the toasted kataifi to cool.
- Place the cooled roasted pistachios in a food processor and blend until finely ground.
- With the processor running, gradually add the neutral oil and continue blending until a thick, smooth pistachio paste forms.
- Add the melted white chocolate and blend again until evenly combined.
- Transfer the pistachio cream to a bowl and fold in the cooled toasted kataifi.
- Divide the pistachio-kataifi filling into approximately 10 portions. Compress each portion into a small ball and set aside.
- Place the marshmallows and 30g butter in a large non-stick saucepan over low heat.
- Stir continuously until the marshmallows and butter have completely melted into a smooth mixture.
- Remove the saucepan from the heat. Immediately sift in the cocoa powder and skimmed milk powder.
- Mix quickly with a greased silicone spatula until the cocoa mixture is uniform and no dry patches remain.
- Allow the marshmallow mixture to cool only until it is safe to handle but remains warm and flexible.
- Lightly grease your hands. Divide the cocoa-marshmallow mixture into the same number of portions as the filling.
- Flatten one marshmallow portion between your hands, place a pistachio-kataifi ball in the centre and carefully stretch the marshmallow mixture around it.
- Pinch the edges closed and roll gently into a round cookie. Repeat with the remaining portions.
- Dust the finished cookies lightly with cocoa powder if they feel sticky.
- Leave the cookies at room temperature until completely cool and set before serving.
Helpful tips
- Separate the kataifi strands before adding the butter so they toast evenly.
- Stir both the pistachios and kataifi during baking to prevent uneven browning.
- Cool the roasted pistachios before blending because hot nuts may produce an overly oily paste.
- Blend the pistachios patiently, scraping down the food processor several times if necessary.
- Keep the marshmallow mixture over low heat because excessive heat can make it stiff and difficult to shape.
- Work quickly after mixing in the cocoa and milk powder because the marshmallow shell becomes firmer as it cools.
- Lightly grease your hands and spatula to prevent the marshmallow mixture from sticking.
- Make sure the pistachio filling is completely enclosed so it does not escape when the cookies are handled.
Storage
Store the cookies in a single layer in an airtight container at cool room temperature for up to 3 days. Place parchment between layers if stacking is necessary. Avoid refrigeration where possible because moisture may soften the toasted kataifi. If refrigerated, allow the cookies to return to room temperature before serving.
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