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Pistachio Linzertorte with Cherry Jam Recipe

   
 

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     Pistachio Linzertorte with Cherry Jam

Category   Desserts - Breads
Sub Category   None
Servings   40 sandwich cookies
Preptime   3 hrs

Ingredients
3/4 cup butter, softened
1 cup confectioners' sugar
3 egg yolks
1 1/4 cup all purpose flour
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1 1/2 cups ground roasted and salted pistachios
Cherry Jam
 

Instructions
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. 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 mins, or until edges are lightly browned. Let cool on pan 2 mins. 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 mins. Let cool completely on wire racks. Store in airtight containers.


Originally Submitted
8/9/2010





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