The key to this dish lies in selecting the right ingredients—fresh, high-quality pistachios and real butter make all the difference. Growing up, my mum always insisted on using ingredients you could trust, and that advice has stayed with me. Whether you’re using roasted or raw pistachios, aim for unsalted versions to control the saltiness yourself. For the cream filling, a little cream cheese adds richness without overpowering the nutty flavor.

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup shelled pistachios, finely chopped
• 4 oz cream cheese, softened (for filling)
• 1/2 cup powdered sugar (for filling)
• 1/4 cup pistachio paste or finely ground pistachios (for filling)

If you want to experiment, almond flour can partially replace the all-purpose flour for a nuttier texture, or swap cream cheese for mascarpone in the filling for a silkier finish.