In the lineup of Christmas cookies, you can’t miss the delicious pistachio and raspberry cookies, crumbly and delicious.
Thanks to the very easy pistachio shortcrust pastry, which is mixed in a bowl with a fork, making these star-shaped cookies is a breeze.
I made the delicious cookies in just a few minutes also because I had leftover pistachio shortcrust pastry from other preparations and frozen.
The pairing with raspberry jam is entirely personal, because you can also use excellent orange marmalade or the spread and even the dark chocolate decoration can be changed according to your tastes.
In short, what I’m giving you is just an idea that you can customize to your liking. You can also avoid glazing them and sprinkle them with a little powdered sugar.
All tips and suggestions for making excellent pistachio shortcrust pastry can be found by clicking here.
Have fun creating your delicious pistachio and raspberry cookies and if you’re looking for more cookie recipes, check out the suggestions.
READ THE TIPS and F.A.Q. AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 10Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year's, Christmas
- Energy 413.65 (Kcal)
- Carbohydrates 41.93 (g) of which sugars 20.72 (g)
- Proteins 7.15 (g)
- Fat 24.58 (g) of which saturated 10.25 (g)of which unsaturated 6.44 (g)
- Fibers 3.21 (g)
- Sodium 12.79 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.6 cup all-purpose flour
- 1 cup pistachio flour
- 1 large egg
- 7 tbsp butter
- 0.5 cup sugar
- 3.5 oz 60% dark chocolate
- chopped pistachios
- raspberry jam (with no added sugar, or regular)
Tools
- Cutters star
Steps
Make the shortcrust pastry at least 2 hours before, as it needs to rest; you can also prepare it the day before.
Consider that the melted chocolate for glazing might be left over. Read the tips on how to reuse it.
The jam will likely be left over as well, store it in the fridge.
Roll out the pistachio shortcrust pastry on a lightly floured board and cut with the medium star cutter.
Place the cookies on a baking sheet lined with a perforated mat or parchment paper and refrigerate for 10′. Bake for about 12′ and let them cool.
Melt the chocolate in the microwave or bain-marie and dip 2 points of the stars. This operation is done for 10 cookies.
Sprinkle the chocolate-covered part with chopped pistachios and let dry completely at room temperature.
Fill the flat side of the undecorated cookie (the side that was in contact with the mat or parchment paper) with the jam, being careful not to add too much.
Close with the decorated cookie.
Storage:
They can be stored in a cookie tin for about a week. If you want them to last longer, or if you want to give them as a gift, coat the inside with a thin layer of chocolate to make them impervious to the moisture from the jam.
For personal use, you can also fill them just before consuming.
Tips:
You can also change the jam with orange marmalade or choose one to your taste.
If there is leftover dark chocolate, spread it on a sheet of aluminum foil and let it cool completely; this way you can reuse it for other preparations.
FAQ (Questions and Answers)
I’m allergic to nuts, how can I avoid this?
Use the regular shortcrust pastry recipe (you can find the link above) or the yogurt one.
Can I use oil instead of butter?
The pistachio shortcrust pastry recipe is made with butter, however, you can use the conversion table to see how much oil to use instead of butter.
