Pistachio Linzertorte with Cherry Jam

Total Time:
3 hr
Prep:
45 min
Inactive:
2 hr
Cook:
15 min

Yield:
about 40 sandwich cookies
Level:
Intermediate

Ingredients
  • 3/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 3 egg yolks
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1 1/2 cups ground roasted and salted pistachios
  • Cherry jam
Directions
  • In a large bowl, beat butter and confectioners' sugar at medium speed with an electric mixer until creamy. Beat in egg yolks until combined.

  • In a small bowl, combine flour, nutmeg and cardamom. Gradually add to butter mixture, beating until combined. Beat in ground pistachios. Cover and chill for 1 hour.

  • Preheat oven to 325 degrees F. Line baking sheets with parchment paper.

  • On lightly floured surface, roll dough to 1/4-inch thickness. Cut with a 2-inch star-shaped cookie cutter. Cut out centers of half the cookies with a 1/2-inch star-shaped cookie cutter. Place cookies 2 inches apart on baking sheets, and bake for 12 to 14 minutes, or until edges are lightly browned. Let cool on pan for 2 minutes. Remove to wire racks to cool completely.

  • Spread cherry jam evenly over flat sides of uncut cookies. Top with flat sides of cutout cookies. Return to baking sheets, and bake for 2 minutes. Let cool completely on wire racks. Store in airtight containers.


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    This recipe is featured in:

    12 Days of Cookies