John Myers
Ingredients for 1 servings:
- 60 g pistachios, unsalted
- 250 g flour
- 1 tsp baking powder
- 75 g sugar
- 1 packet of vanilla sugar
- 125 g butter or margarine
- 1 egg(s)
- 200 g powdered sugar
- 3 tbsp lemon juice
- 1 small jar of jam (strawberry jelly or jam, without pieces)
- Flour for the work surface
Instructions
Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes
Double-decker cookies with icing and jam decoration
Put the flour, baking powder, pistachios, sugar, vanilla sugar, butter, and egg in a mixing bowl. First, use a dough hook to crumble them, then mix them with your hands on a floured surface until you have a smooth dough. Chill the dough for about 30 minutes. Roll out the dough in portions, cut out hearts (or other shapes if desired), and place them on a baking sheet. Bake at 180°C (convection oven, top/bottom heat: approx. 200°C) for about 10 minutes. Mix the icing sugar and lemon juice to make a glaze. Place the jam in a piping bag with a small opening. Cover the hearts with icing and pull two strips of jam through them, pulling them apart slightly with a toothpick. Decorate half of the hearts in the same way, then spread the undersides of the undecorated cookies with jam, then sandwich one decorated cookie with one covered in jam together.
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