Pistachio Almond Linzer Stars

Recipe - The Fairway Market Corporate

Prep Time20 Minutes

Servings12

Cook Time15 Minutes

Ingredients

1 C Bowl & Basket Unsalted Butter

1 C Bowl & Basket Powdered Sugar

⅔ C Whole Natural Blue Diamond Almonds, chopped

⅔ C granulated sugar

1 egg, room temperature

1 tsp vanilla extract

2 ½ C all-purpose flour

½ tsp baking powder

½ tsp salt

1 tsp ground cinnamon

1 C pistachio cream

Directions

In a bowl, cream the Bowl & Basket Unsalted Butter and granulated sugar together until light and fluffy. Add the egg and vanilla extract, and mix until smooth.
In a separate bowl, combine the flour, baking powder, salt, cinnamon, and the Whole Natural Blue Diamond Almonds.
Pour the wet ingredients into the dry ingredients, and mix until a dough forms.
Divide the dough into two discs. Wrap each tightly in plastic, and refrigerate for about 4 hours.
After the dough has chilled, preheat your oven to 350°F, and line a baking sheet with parchment paper.
Roll out the dough on a lightly floured surface. Use a large star-shaped cookie cutter to create 24 stars. Use a smaller star cutter to remove the center of half of the stars.
Transfer the cookies to the prepared sheet, and bake until the edges are lightly golden, about 12 minutes.
Remove from the oven and let cool completely. Spread about a tablespoon of pistachio cream onto each of the whole cookies.
Dust the cutout cookies with Bowl & Basket Powdered Sugar, then sandwich on top. Enjoy!

20 minutes

Prep Time

15 minutes

Cook Time

Servings

Directions

In a bowl, cream the Bowl & Basket Unsalted Butter and granulated sugar together until light and fluffy. Add the egg and vanilla extract, and mix until smooth.
In a separate bowl, combine the flour, baking powder, salt, cinnamon, and the Whole Natural Blue Diamond Almonds.
Pour the wet ingredients into the dry ingredients, and mix until a dough forms.
Divide the dough into two discs. Wrap each tightly in plastic, and refrigerate for about 4 hours.
After the dough has chilled, preheat your oven to 350°F, and line a baking sheet with parchment paper.
Roll out the dough on a lightly floured surface. Use a large star-shaped cookie cutter to create 24 stars. Use a smaller star cutter to remove the center of half of the stars.
Transfer the cookies to the prepared sheet, and bake until the edges are lightly golden, about 12 minutes.
Remove from the oven and let cool completely. Spread about a tablespoon of pistachio cream onto each of the whole cookies.
Dust the cutout cookies with Bowl & Basket Powdered Sugar, then sandwich on top. Enjoy!