The Christmas season has begun & so we can start the cookie baking time. Today, I’ll show you a recipe for tasty almond sandwich cookies, which are reminiscent of “Spitzbuben” we baked last week.
The cookies consist of a crispy shortcrust pastry filled with redcurrant jelly & garnished with dark chocolate & chopped pistachios. 😉 Have fun baking 😉
Cooked/Baked today: Pistachio Almond Sandwich Cookies
Preparation Time: 2 hours & 30 minutes
Category: Baking Recipes, Biscuit & Cookie Recipes, Coffee & Cake, Christmas Recipes
Our Recipe rating:
Ingredients for about 30 cookies:
- 275 grams flour
- 200 grams ground almonds
- 200 grams cold butter
- 125 grams powdered sugar
- 1 egg
- Zest of ½ organic lemon
- A pinch of salt
- 200 grams dark chocolate
- About 100 grams currant jelly
- 25 grams chopped pistachios
Required kitchen gadgets, helper & preparations:
- Fine grater
- Mixing bowl
- Cling film
- Rolling pin
- Baking tray + baking paper
- Ruler + Pizza cutter
- Large pot + suitable bowl for the double boiler or use a microwave to melt chocolate
…for the dough:
In a mixing bowl combine 275 grams flour, 2005 grams cold butter (in small pieces), 200 grams ground almonds, 125 grams powdered sugar, 1 egg, zest of ½ organic lemon & a pinch of salt & knead together with your hands for 4 – 5 minutes until a smooth dough.
…for the Almond Sandwich Cookies:
Wrap the dough in a sheet of cling film, allow to rest for at least 1 hour (better longer) in the fridge & then roll out with a rolling pin on a slightly floured work top until approx. 3 – 4 millimeters thick. Preheat the oven to 180°C (top/bottom heat) in good time.
Use a ruler (or something similar) & a pizza cutter (or knife) to cut the dough into strips about 3 centimeters long & then vertically into rectangles about 6 centimeters long.
Place the cookies on a lined baking tray & bake in a preheated oven for about 12 minutes until light brown. Knead together the excess dough, roll out again, cut out & bake more cookies as described above.
…for the decorations:
Get the done cookies out of the oven & allow them to cool on the baking tray or a wire rack. Then spread half of the cookies with a bit red currant jelly & gently press the other cookies onto the jam.
For the chocolate topping melt 200 grams of dark chocolate over a double boiler or in the microwave, dip the cookie surface one after the other into the melted chocolate, allow to drip off the excess chocolate & put them back onto the baking sheet.
Finally sprinkle every cookie with a few chopped pistachios, allow the chocolate to harden & then them store in a cookie box or serve immediately. I wish you lots of fun baking!
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):