Dubai Pistachio Kunafa Cookies
Equipment
Ingredients
Main Ingredients
baked kataifi pastry (shredded)
200 g
pistachio spread
400 g
marshmallows
350 g
Dry Ingredients
unsweetened cocoa powder (sifted)
40 g
skim milk powder (sifted)
15 g
Fats
unsalted butter (melted)
80 g
Coating
unsweetened cocoa powder (sifted)
30 g
Instructions
Sift dry ingredients
Sift cocoa powder and skim milk powder to remove lumps.
Melt butter
Melt unsalted butter over low heat or in the microwave.
Combine kataifi, pistachio spread and marshmallows
In a large bowl, combine shredded kataifi, pistachio spread and marshmallows.
Add dry ingredients
Add the sifted cocoa powder and skim milk powder to the mixture.
Incorporate melted butter
Pour melted butter into the bowl and mix thoroughly until uniform.
Shape the cookies
Scoop about 30 g portions and roll into balls using lightly oiled hands.
Coat with cocoa powder
Roll each cookie ball in the remaining sifted cocoa powder for a matte finish.
Package the cookies
Place each cookie into a 55 mm muffin cup and wrap in clear OPP bags if desired.
Original recipe
Storage
Store in airtight container. Cookies soften over time; best enjoyed within 3 days.
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