Mix flours, pecorino cheese, soft butter plus some wine if needed until you have a smooth dough.
Form small balls of dough, each of about 8-9 grams ( weigh them on a kitchen scale) and put them on a baking tray and bake at 356°F for about 15- 20 minutes.
Set aside and whip milk cream, mix it with goat’s cheese, chopped chives, salt and pepper.
Put this cream into a sac- a- poche.
When cookies are cold squeeze the cream on half of them, then close these with the other cookies and roll them into pistachio crumbs.