Christmas Tree Pistachio Linzer cookies
These Christmas Tree Pistachio Linzer Cookies are such a cute Christmas treat! Buttery, nutty, tender and filled with dreamy pistachio cream.
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Ingredients
- 100 grams Pistachio kernels (shelled and unsalted)
- 230 grams Plain flour for extra for dusting
- 1/4 teaspoon Salt
- 150 grams Unsalted butter room temperature
- 120 grams Caster sugar either white or golden
- 1 medium Egg room temperature
- 1 teaspoon Vanilla extract
- 150 grams Pistachio cream
- Icing sugar for dusting
Instructions
- Blitz the pistachios in a food processor or blender into fine crumbs. I used my nutribullet mixer.100 grams Pistachio kernels (shelled and unsalted)
- Tip the pistachio crumbs in a bowl and add the flour and salt. Whisk until well combined.230 grams Plain flour, 1/4 teaspoon Salt
- In a large bowl, beat the butter and sugar together until light and fluffy.150 grams Unsalted butter, 120 grams Caster sugar
- Mix in the egg and vanilla extract until smooth and combined.1 medium Egg, 1 teaspoon Vanilla extract
- Add the dry ingredients and mix everything together to make a smooth biscuit dough.
- Flatten the dough into a disc and wrap in clingfilm. Place in the fridge to chill for 1 hour.
- Lay a big sheet of greaseproof paper on a worktop and dust with flour. Dust your rolling pin with flour and roll out the dough to 0.5cm thickness. Use a Christmas tree cookie cutter to stamp out cookies. You will need to bring the scraps together again and re-roll the dough to stamp out 36 cookies in total.
- Carefully transfer all of the cookies to baking trays lined with greaseproof paper, spacing them apart a little. Use a smaller Christmas tree cutter to stamp out the middle of half of the cookies (18 cookies). These are your "window" cookies.
- Place back in the fridge for 30 minutes (or in the freezer for 15 minutes) to chill. Chilling the dough will help the Linzer cookies keep their Christmas tree shape.
- Meanwhile, preheat the oven to 160°C fan / 180°C conventional.
- Bake the Linzer cookies for 15 minutes, rotating the trays halfway through. Remove and leave to cool on the baking trays.
- Spread the pistachio cream over the whole Christmas tree cookies.150 grams Pistachio cream
- Dust icing sugar over the "window" cookies.Icing sugar
- Place the "window" cookies on top of the pistachio cream cookies and lightly press down to sandwich them together. Enjoy!
