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    Pistachio Linzer Cookies

    December 11, 2018 by Style Sweet Leave a Comment

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    Jump to Recipe - Print Recipe

    Pistachio linzer cookies with festive raspberry jam centers and a flurry of powdered sugar. These sandwich cookies are sure to dazzle and delight this holiday season!

    A plate full of pistachio liner cookies with raspberry jam centers

    These cookies in particular are super festive and fun. They are dressed to impress with very little effort - like dust-with-powered-sugar-while-holding-a-baby kind of easy.

    Their simplicity, however, doesn’t take away from the gourmet blend of ground pistachios, vanilla bean, and tart raspberry jam. Where a traditional linzer typically uses ground hazelnuts or almonds in the cookie dough, this recipe from French Pastry 101 by Betty Hung uses pistachios!

    Recipe

    A plate full of pistachio liner cookies with raspberry jam centers
    Print Recipe

    Pistachio Linzer Cookies

    Pistachio linzer cookies with festive raspberry jam centers and a flurry of powdered sugar. These sandwich cookies are sure to dazzle and delight this holiday season!
    Prep Time30 minutes mins
    Cook Time15 minutes mins
    Total Time1 hour hr
    Course: Dessert, Snack
    Cuisine: American
    Keyword: chocolate chip cookies, holiday cookies, linzer cookies, pistachio linzer cookies

    Ingredients

    Pistachio Linzer Cookies

    • ½ cup shelled pistachios
    • 1 ½ cups all-purpose flour
    • ⅔ cup unsalted butter room temperature
    • ½ cup + 2 tbsp granulated sugar
    • ½ vanilla bean seeds scraped out
    • 2 tablespoon whisked egg
    • raspberry jam for filling
    • powdered sugar for dusting

    Instructions

    Pistachio Linzer Cookies

    • Grind the pistachios in a food processor until finely chopped (but before they turn to butter). Stir pistachios together with the flour and set aside. If your pistachios aren’t salted (mine were), add a pinch of salt here.
    • Using an electric mixer (bowl or stand), beat together the butter, sugar, and vanilla bean until light and fluffy, about 3 minutes. If using vanilla extract instead, add in after the butter and sugar has creamed. With the mixer on medium, add in part of the whisked egg (as in, whisk a whole egg, then measure out only 2 tablespoons). Mix until combined.
    • With the mixer on low, add in the dry ingredients in two batches. Mix just long enough for the dough to come together.
    • Scrape the dough onto a piece of plastic wrap and form into a disk. Cover and chill in the refrigerator for an over or overnight.
    • When ready to roll, preheat the oven to 325F. Line baking sheets with parchment paper and set aside.
    • Divide the dough in half and roll between two sheets of parchment paper until about ⅛-inch thick. Use a flutted biscuit cutter to cut out the cookies. Use a small heart (or whatever shape of your choice), to cut out centers from half of the cookies. Using a small offset spatula, carefully move the cookies to the prepared baking sheets and bake for 10 to 15 minutes, or until the edges start to turn slightly golden.
    • Repeat with the remaining dough, gathering up the scraps and re-rolling.
    • Once cooled, spread raspberry jam on the bottom halves (those without a cut-out). Place the tops on a piece of parchment or cutting board and dust with powdered sugar. Carefully sandwich the cookies together and enjoy!
    • Cookies are best served within in a few hours of assembly, but I definitely still ate them days after (storing at room temperature in an air-tight container).

    Thank you Betty for providing the beautiful book and generously sharing your pastry knowledge! Congrats!!!

    « Chocolate Peppermint Bundt Cake
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    Tessa Huff

    Hi, I'm Tessa Huff! I am the cookbook author of Layered and Icing on the Cake. I bake, develop recipes, and photograph food from my home studio in North Vancouver, BC.

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