Pistachio Linzer Cookies Food

PISTACHIO LINZER COOKIES WITH ORANGE MARMALADE

Steps:

• In a food processor, finely grind the pistachios. Add the butter and 1 cup sugar and pulse to combine. Pulse in the egg and orange-blossom water.
• In a small bowl, combine the flour, cornstarch, cinnamon, orange zest, nutmeg, salt and clove. Add to the food processor and pulse until the mixture forms a moist dough. Divide dough in half and flatten each half into a disk. Wrap tightly with plastic and refrigerate 4 to 6 hours.
• Place parchment paper on three large baking sheets. (If you don't have three, roll out the dough in smaller batches and keep the rest refrigerated.) Take one disk of dough and roll it out on a floured surface to 1/4-inch thickness. Cut into 3-inch rounds, and transfer to a prepared baking sheet. Use a 1 1/2-inch cutter to stamp out a hole from the center of half (not all) of the cookies (this will form the "window" for the cookies). Transfer the smaller cookies to a prepared sheet. Repeat with the remaining dough. Gently combine and reroll any scraps. You will have three shapes of cookies on the cookie sheets: rings, large round cookies and small round cookies. Wrap each tray with plastic and refrigerate for 30 minutes.
• Heat the oven to 325 degrees. Bake cookies until just golden, about 15 minutes for the small rounds, and 18 to 22 minutes for the larger cookies. Transfer to a wire rack to cool completely.
• Put the marmalade in a microwave-safe bowl; microwave for 20 seconds and stir, until it's warm and easier to spread. Or heat slowly in a small pot over low heat. Spread each large round cookie with marmalade. Top with a large ring-shaped cookie. Spread half the small round cookies with marmalade and top with the remaining small round cookies. Generously dust all cookies with the rest of the confectioners' sugar.

PAULA DEEN'S PISTACHIO LINZERTORTE WITH CHERRY JAM

Steps:

• 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.

PISTACHIO LINZERS

Steps:

• Make Classic Sugar Cookie dough; add 3/4 cup ground pistachios with the flour. Roll out to 1/4 inch thick and cut into 2-inch rounds. Bake 10 to 15 minutes at 350 degrees. Cool, then sandwich with cherry jam.