Ingredients
Method
Step 1. Toast the Kataifi
- Cut the kataifi pastry into small pieces using a sharp knife. In a pan over medium heat, melt the butter, then add the chopped kataifi. Toast, stirring frequently, until it turns a deep golden colour and becomes crispy.
Step 2. Combine and Shape the Cookies
- While still warm, mix the toasted kataifi with ½ cup of slightly melted pistachio spread until well combined and the mixture holds together. Using an ice cream scoop, portion the mixture onto a sheet of baking paper. For uniform cookies, press them down inside an egg ring or gently flatten with the base of a cup. Refrigerate or freeze until firm.
Step 3. Dip, Drizzle, and Set
- Melt the chocolate, then stir in the reserved handful of chopped chocolate to temper it, creating a glossy finish. Dip each frozen cookie entirely into the melted chocolate, ensuring full coverage, then place on a tray lined with baking paper. If the cookies soften, return them to the freezer before continuing. Once set, trim any excess chocolate and drizzle the tops with melted pistachio spread.
- Keep refrigerated until ready to serve.
