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Pistachio Linzer cookies: pistachios in the dough and filling, with no jam
Pistachio Linzer cookies with ground pistachios in the dough and a white chocolate pistachio filling. Makes about 45 sandwich cookies.
Save on PinterestRecipe at a glance
- Prep time
- 1 hr 15 min
- Cook time
- 40 min
- Total time
- 3 hr 25 min
- Servings
- 45 cookies
- Difficulty
- Medium
- Cuisine
- Slovak
Pistachio Linzer cookies are tender, buttery sandwich cookies made with 60 g of finely ground pistachios in the dough. Instead of jam, the rounds are sandwiched with a filling of white chocolate, heavy cream, and ground pistachios, so the greenish filling shows through the cutout in the top cookie. They differ from classic four-ingredient Linzer cookies and gluten-free almond flour Linzer cookies by including pistachios in both the dough and the filling. This recipe makes about 45 sandwich cookies in 3 hours and 25 minutes, including chilling the dough and letting the filling set.
Ingredients
Dough
Pistachio filling
For decorating
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Instructions
Tip: tap a step to mark it as done.
Make the dough
15 minSift the flour and powdered sugar together, then mix in the ground pistachios, vanilla sugar, and salt. Add the cold butter, cut into cubes, and quickly rub it into the flour with your hands until crumbly. Add the egg yolks and work into a smooth dough. Wrap in plastic wrap.
Chill the dough
1 hrRefrigerate the dough for 1 hour so it will be easy to roll out.
Cut out the rounds
25 minWorking in portions, roll out the dough on a floured surface to a thickness of 3 mm. Cut out 5 cm rounds, then cut a hole about 2 cm across in the center of half of them. Place the rounds on a baking sheet lined with parchment paper. Gather the scraps and roll them out again.
Bake
40 minBake in an oven preheated to 170 °C (340 °F) for 8–10 minutes, until the edges just begin to turn golden. Keep the pistachio dough pale. Let the baked rounds cool on the baking sheet, as they break easily while warm. Bake the sheets one at a time.
Make the filling
10 minBreak up the white chocolate and melt it with the cream in a double boiler, stirring constantly. Stir in the ground pistachios and let the filling stand for about 10 minutes until slightly thickened.
Assemble the cookies
25 minDust the rounds with cutouts with powdered sugar. Spread a teaspoon of filling on each whole round, top with a cutout round, and press together gently. Sprinkle chopped pistachios into the openings.
Let the filling set
30 minLeave the cookies in a cool place for at least 30 minutes, until the filling sets. Then store them in a tin with parchment paper between the layers. Keep in a cool place for about a week; the cookies will soften during storage.
Tip: Grind the pistachios as finely as possible with a tablespoon of flour to keep them from releasing oil and clumping. Coarser pieces would cause the dough to tear when cutting out the cookies.
Nutrition facts
Approximate values per piece, calculated from the ingredients
- Energy
- 109 kcal
- Protein
- 1.6 g
- Carbohydrates
- 11 g
- of which sugars
- 5.2 g
- Fat
- 6.7 g
- of which saturates
- 3.5 g
- Fiber
- 0.5 g
- Salt
- 0.1 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Krehké pistáciové linecké pečivo: pistácie v ceste aj v plnke a ani kvapka džemu
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