Unconventional Linzer Cookies with Pistachios

Step-by-step method

At a glance

These elegant pistachio-studded linzer cookies look tricky but come together smoothly when you keep everything cold and work quickly with the dough. The key is chilling the dough for at least an hour (or overnight), then baking the delicate rounds until they're pale and perfect before assembling them with a creamy hazelnut-chocolate filling.

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Tip:

All the ingredients for the dough need to be very well chilled.
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Dry mix

First mix together the dry ingredients – flour, ground pistachios, sugar and the zest of an unwaxed lemon.

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270 gram
All-purpose wheat flour

30 gram
Pistachios (unsalted)

100 gram
Powdered Sugar

1 piece
Lemon
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Cubed butter

Add the chilled butter, cut into small cubes, to the dry mixture.

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200 gram
Vegetable Fat, Butter Flavor

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Bring the dough together and add the egg

Now you need to work quickly, as the dough should stay as cold as possible. It's best to first quickly rub the mixture into a crumbly texture, then add the egg yolk.

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1 piece
Egg Yolk
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Work into a smooth dough

Again working quickly, bring the mixture together into a smooth, soft dough. I recommend using a stand mixer, as it won't warm up the dough. Wrap the dough in plastic wrap and chill in the fridge for at least 1 hour, ideally overnight.
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Prepare the baking trays and oven

Before baking, line your baking trays with parchment paper. Preheat the oven to 150°C (fan) or 160°C (conventional top/bottom heat).
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Bake

Roll out the dough on a floured surface and cut out shapes – always one full round and one with a cut-out center to match. Bake for 12 minutes, watching closely so the cookies don't darken too much. They should stay pale.
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Transfer to a wire rack

Once the cookies have cooled slightly on the tray, carefully transfer them to a wire rack to cool completely.
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Cream, chocolate and pistachios

Beat the softened butter with sugar and hazelnut spread until fluffy. Dip half of each ring-shaped cookie into melted chocolate and sprinkle lightly with chopped pistachios.

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200 gram
Unsalted Butter

100 gram
Chocolate Hazelnut Spread

30 gram
Granulated Sugar

50 gram
Pistachios (unsalted)

100 gram
85% Dark Chocolate
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Sandwich together with the cream

Once the chocolate has set, spread the cream onto the plain (uncut) cookie halves and sandwich both pieces together.

Unconventional Linzer Cookies with Pistachios

Name: Festive Linzer Cookies with Pistachios
Prep time: 45 min
Cook time: 25 min
Total time: 620 min
Yield: 20
Cuisine: Austrian
Ingredients: 80 gram Pistachios (unsalted); 30 gram Granulated Sugar; 100 gram 85% Dark Chocolate; 1 piece Egg Yolk; 200 gram Vegetable Fat, Butter Flavor; 1 piece Lemon; 200 gram Unsalted Butter; 270 gram All-purpose wheat flour; 100 gram Chocolate Hazelnut Spread; 100 gram Powdered Sugar

bohynekuchyne

Prep 45 min Cook 25 min

Plus overnight of resting (not counted in active time)

10 Ingredients

10 Steps

Medium Difficulty

What's in it?

347 kcal

Calories

25 g

Carbohydrates

32 g

Fats

8 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Linzer cookies are the favorite Christmas cookie in our house. Nice and classic, with redcurrant or another red jam filling. Enjoying them by the Christmas tree with a cup of coffee or tea… that's true Christmas coziness. We always make a big batch of linzer dough – at least three times the recipe – because we then use it to bake tart shells, bases for little "beehives" and other Christmas cookies.

Vegetarian Christmas baking & cookies For a sweet tooth

Step-by-step method

At a glance

Tip:

Dry mix

For this step

Cubed butter

For this step

Bring the dough together and add the egg

For this step

Work into a smooth dough

Prepare the baking trays and oven

Bake

Transfer to a wire rack

Cream, chocolate and pistachios

For this step

Sandwich together with the cream

Unconventional Linzer Cookies with Pistachios

Ingredients — what you'll need

What's in it?

About this recipe

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