John Myers
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Pistachio Cookies with Apricot Filling
The perfect pistachio cookies with apricot filling recipe with a picture and simple step-by-step instructions.
dough
- 250 g Flour
- 0,25 tsp Baking powder
- 150 g Butter at room temperature
- 100 g Sour cream 10% fat
- 1 pinch Salt
- 0,5 Pc. Vanilla pods (pulp only)
- 1 packet Vanilla sugar
- 2 tbsp Pistachio pulp unsweetened
filling
- 80 g Apricot jam
- 10 Pc. Dried apricots
glaze
- 1 Pc. Egg yolk
- 1 shot Milk
- 1 tbsp Powdered sugar
- 1 Pc. Protein
- 1 tbsp Granulated sugar
- 1 tbsp Freshly chopped pistachios
Cookie dough
- Sift the flour with the baking powder into a mixing bowl, add the room-temperature butter in pieces, add the sour cream, vanilla pulp, pistachio pulp and vanilla sugar and knead everything into a dough. Wrap the dough in cling film and place it in the refrigerator for about 30 minutes to rest. After the resting time, preheat the oven to 200 degrees top / bottom heat and cover a baking sheet with baking paper. Take the dough out of the refrigerator. Sprinkle some flour on the work surface and roll out the dough about 5 mm thick. Cut out 4 cm diameter circles. Put a little filling in the middle of one half, then brush the outside edges with egg white and place a second circle on top. Squeeze the cookies together with the back of a 3 cm diameter circular cutter.
filling
- Dice the apricots and mix with the jam.
Decoration
- Mix the egg yolks in a bowl with the milk and powdered sugar until smooth, put the egg white in a small bowl. Pour the granulated sugar with the pistachios onto a plate. Brush the surface with the egg yolk mixture, squeeze into the granulated sugar and place on the baking sheet. Bake the biscuits until golden brown for about 15 minutes and leave to cool on a wire rack.
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