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