Unconventional Linzer Cookies with Pistachios
·Tip:
All the ingredients for the dough need to be very well chilled.
Dry mix
First mix together the dry ingredients – flour, ground pistachios, sugar and the zest of an unwaxed lemon.
Cubed butter
Add the chilled butter, cut into small cubes, to the dry mixture.
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.
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.
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).
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.
Transfer to a wire rack
Once the cookies have cooled slightly on the tray, carefully transfer them to a wire rack to cool completely.
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.
Sandwich together with the cream
Once the chocolate has set, spread the cream onto the plain (uncut) cookie halves and sandwich both pieces together.
