Pistachio linzer cookies with Nutella filling: a nutty, slightly sweet twist on the traditional linzer cookie.
I am in love with kitchen gadgets, especially those for baking. I have so many cookie cutters and specialty pans, it really is my weakness. They are just so hard to turn down, especially when on sale. Really, who doesn’t love a good sale!
A while back I had the opportunity to shop in Macy’s Hearld Square in New York City. What an amazing store!! You can literally get lost for hours in a shop that is an entire city block long. Amongst the chaotic, hectic, mass of shoppers there is every department you can imagine: restaurants, coffee shops too, you name it! Of course I couldn’t leave without a souvenir, so I had to buy these adorable cookies cutters. Not ordinary cookie cutters, they are specific to making linzer cookies. And they were on sale so I was sold!
One of my favorite cookies EVER is the linzer cookie. I love tart jam paired with a slightly sweet, crumbly tender cookie. I wanted to put my own twist on these. Instead of using traditional hazelnuts I decided to try pistachios. The results were amazing! The smell of the nuts as the cookies baked in the oven wafted throughout the whole house making it smell like a bakery. Can it get any better?? Well yes, it does when you sandwich Nutella in between these! Should you not like Nutella (um, not sure why), feel free to use your favorite jelly here to make this recipe more like a traditional linzer cookie. The finished product was delicious! Pistachio and chocolate pairs well together creating a sweet, nutty sandwich cookie with just a hint of cinnamon.
You may double this recipe to make more, I halved it because I knew if I made more I would eat them all!!
Pistachio Linzer Cookies with Nutella Filling (makes 12 sandwich cookies)
1¼ cups all purpose flour
¼ cup and 2 tablespoons granulated sugar
½ scant teaspoon baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
½ cup pistachios, shelled and skinned
1 stick of butter, room temperature and cubed
1 egg yolk
1 teaspoon vanilla extract
Powdered sugar for dusting
¼ cup Nutella
1. In a medium bowl whisk together the flour, granulated sugar, baking powder, salt, and cinnamon. Using a food processor pulse pistachios and ¼ cup flour until finely ground. Add the remaining flour to the mixture and pulse to combine. Add the cubed butter, pulsing until resembling coarse meal, then the egg yolk and vanilla extract pulsing until the dough just comes together. Wrap in plastic and refrigerate for 30 minutes.
2. Preheat oven to 350º. Roll the dough out to about a ¼ inch thickness on a lightly floured surface. Using a round cookie cutter (I used 2½ inch), cut out circles of dough. Use a 1 inch cutter (or the bottom of a piping tip) to cut out circles from the middle of half of the cookies (be sure to have equal amounts of each). You may re-roll scraps if desired. Bake cookies on parchment lined sheets for 10-12 minutes or until lightly brown on the edges. Let cool completely before filling.
3. Sift powdered sugar over the tops of the cookies. Spread about 2 teaspoons of Nutella on the bottom of each cookie and sandwich together.
Slightly adapted from Martha Stewart