Chewy Dubai Cookies
Sweet and chewy Dubai-style cookies made with pistachio spread, roasted kadaif, and cocoa marshmallows.
📝 Editor's Notes
These Chewy Dubai Cookies are a special recipe that exquisitely blends the exotic flavors of the Middle East with the sweetness of Western desserts.
The nutty pistachio spread and crispy kadaif meet chewy cocoa marshmallows to create a fantastic texture and taste.
With every bite, the combination of chewiness, crispiness, and subtle sweetness will bring a happy smile to your face.
Making the pistachio spread from scratch requires a little effort, but it's worth it for the deep and rich flavor you'll enjoy.
They are perfect as a dessert for entertaining guests on special occasions or as a thoughtful gift for loved ones, and they'll complete a wonderful tea time when served with a fragrant cup of coffee or tea.
🛒 Ingredient Tips
For the pistachios, a key ingredient in these cookies, it's best to use shelled raw pistachios and roast them yourself.
Fresh pistachios have a vibrant green color and a rich nutty aroma.
The flavor released from well-roasted pistachios will elevate the cookie's taste.
For roasted kadaif, using a pre-roasted product is convenient.
However, if you have raw kadaif, roast it in the oven or a pan until golden brown to enhance its crispiness, as crunchiness is one of this cookie's charms.
For marshmallows, choose a brand that is sufficiently chewy and melts well rather than a very cheap one, as this will make the process much smoother.
White chocolate helps bind the kadaif filling, so an expensive brand isn't necessary, but it's important to choose one that melts smoothly.
🔄 Substitution Guide
If you have difficulty finding ingredients or have allergies, you can use some substitutions.
Instead of pistachios, other nuts like almonds or cashews can be used.
The nutty flavor will remain, but note that the unique aroma and color of pistachios will be absent.
If kadaif is hard to find, you can crush thinly baked crispy pastry dough or crunchy cereal (e.g., cornflakes) to achieve a similar texture, though it might differ slightly from the delicate crispiness of kadaif.
Marshmallows are not suitable for vegetarians due to their gelatin content, so it's a good idea to use vegan marshmallows made with plant-based gelatin, which are now widely available.
Vegan marshmallows might melt or have a slightly different chewiness compared to regular marshmallows, but they can provide a sufficiently similar experience.
🥘 Ingredients
👨🍳 Cooking Points
There are two crucial points when making these cookies.
First, dedicate enough time to blending the pistachio spread.
You need to blend steadily for about 10 minutes until the pistachios release their own oils, creating a smooth and thick spread.
If blended too briefly, it might be stiff and clumpy, so be patient.
Second, temperature control is very important when melting the marshmallows.
You must melt them 'slowly' over 'low heat'.
If the heat is even slightly too high, the marshmallows will quickly burn or harden, losing their chewy texture.
By following these steps, you'll be able to make delicious cookies without fail.
Finally, when wrapping the filling with the marshmallow dough, generously oil your hands or the cutting board to prevent sticking and ensure clean handling.
👨🍳 Directions
Spread 200g of shelled pistachios on a baking tray and bake in an oven preheated to 170°C for 10 minutes.
Add the 200g of roasted pistachios, a pinch of salt, and a generous amount of neutral oil to a blender or food processor. Blend for about 10 minutes to create a thick pistachio spread.
Melt 60g of white chocolate and set aside. In a bowl, combine 100g of roasted kadaif, 200g of the prepared pistachio spread, and the melted white chocolate. Mix well until thick. (A ratio of 1 part kadaif to 2 parts pistachio spread is said to be delicious.)
Divide the kadaif filling into approximately 25g portions, roll them into about 8 small balls, and briefly chill them in the refrigerator.
Melt about 40g of butter in a pan over low heat. Add 200g (two bags) of marshmallows and gently melt them slowly over low heat. (Be careful as high heat can easily burn them.)
Once the marshmallows are somewhat melted, turn off the heat and add 20g of cocoa powder and 15g of skim milk powder. Continue mixing until the ingredients are well combined and a chewy chocolate marshmallow dough forms.
Transfer the chocolate marshmallow dough onto a generously oiled cutting board. Stretch and gather it into one mass, then roughly cut it into smaller portions with scissors.
Flatten the chocolate marshmallow dough thinly, like making songpyeon, and wrap it around the chilled kadaif filling balls. (If the marshmallow layer is too thick, trim it with scissors as you wrap.)
Roll it gently with moderate tension to form a smooth round shape, ensuring there are no holes.
Coat the finished cookies entirely in cocoa powder. Done! (Optional: Decorate with a 'Bok' (복) edition cookie stamp.)
💡 Tips
If making pistachio spread from scratch is too cumbersome, you can use store-bought spread.
You can use a food processor instead of a blender to grind the pistachios.
When melting marshmallows, high heat can easily burn them. Melt them slowly over low heat to maintain their chewy texture.
If the marshmallow dough is too thick, it's best to trim it with scissors to adjust the thickness while wrapping the filling.
📦 Storage & Reuse
Store the finished Chewy Dubai Cookies in an airtight container at cool room temperature for 3-5 days.
For longer storage, refrigeration is recommended.
They can stay fresh for about a week in the refrigerator, but the marshmallows may become slightly firm.
To restore their chewy texture, take them out of the refrigerator 10-20 minutes before serving.
Freezing is not recommended as it may alter the chewy texture of the marshmallows.
If you have leftover pistachio spread, you can spread it on bread or mix it into yogurt for a unique flavor.
Any leftover kadaif can be used in other Middle Eastern desserts or as a salad topping.
🥢 Who This Is For
These Chewy Dubai Cookies are an excellent choice for a special occasion home party dessert or as a gift for someone special.
Their unique exotic flavor and delightfully chewy-crispy texture will surely bring joy to anyone who receives them.
We highly recommend them to those who love sweet desserts or are eager to try new flavors.
Enjoying them with a fragrant Americano or a rich espresso creates a fantastic harmony between the cookies' sweetness and the coffee's bitterness.
They also pair wonderfully with a warm cup of black tea for a relaxed tea time.
Served with cold milk, they make a great snack for children too.
🔥 Nutrition Info
These Chewy Dubai Cookies are a dessert rich in energy, matching their sweet and chewy taste.
Based on a single serving (1 cookie), the estimated calorie count is approximately 350-400 kcal, with an estimated 35-45g of carbohydrates, 20-25g of fat, and 5-8g of protein.
Pistachios, a main ingredient, are rich in unsaturated fatty acids, dietary fiber, and minerals like vitamin B6, potassium, and magnesium, which can contribute to cardiovascular health.
However, due to the marshmallows and white chocolate, the sugar content is quite high, so it's best to enjoy them in moderation rather than consuming excessive amounts.
When eating them as a snack or after-meal dessert, adjusting your sugar and fat intake from other meals will help maintain a balanced nutritional intake.
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