Samsa Pistachio

Ingredients for 1 servings:

• 250 g flour
• 50 g almond(s), ground
• 75 g sugar
• 2 tsp vanilla sugar
• 150 g butter, soft
• 2 egg yolks
• 1 tsp cardamom, ground
• Flour for the work surface
• possibly schnapps (arrack, Arabic anise schnapps)
• 75 g pistachios
• 2 egg whites
• 275 Marzipan paste
• 1 tbsp liquor (arrack)
• 1 egg yolk for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Triangular cookies filled with marzipan and pistachios

For the dough, toast the ground almonds in a pan without fat and let cool slightly. Then knead a shortcrust pastry from the flour, almonds, sugar, vanilla sugar, softened butter, egg yolk, and cardamom. If the dough is too crumbly, knead in a little arrack. Chill the dough for about an hour. For the filling, finely grind the pistachios, then knead them with the egg whites, marzipan paste, and arrack. Preheat the oven to 170 degrees Celsius (350 degrees Fahrenheit). Roll out the shortcrust pastry on a lightly floured surface as thinly as possible (1 to 2 mm is ideal). Then cut out cookies about 6 cm in diameter and place half a teaspoon of filling on each one. Press the edges of the cookies together on three sides over the filling. Place the cookies on a baking sheet lined with baking paper. Whisk the egg yolk with 1 tablespoon of water, brush the cookies with it, and bake for 10 to 12 minutes. Makes about 40 cookies.