In the selection of Christmas cookies, you cannot miss the tasty pistachio and raspberry cookies, crumbly and tasty.
Thanks to the super easy pistachio shortcrust pastry, which is mixed in a bowl with a fork, preparing these stars is a piece of cake.
I prepared the tasty cookies in just a few minutes also because I had some leftover pistachio shortcrust pastry from other preparations and it was frozen.
The combination with raspberry jam is entirely personal, as you can also use excellent orange marmalade or spreadable cream, 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 personalize to your liking. You can also avoid glazing them and sprinkle them with a bit of powdered sugar.
All the tips and suggestions for making great pistachio shortcrust pastry can be found by clicking here.
Have fun creating your tasty pistachio and raspberry cookies, and if you are looking for more cookie recipes, take a look at the suggestions.
READ THE TIPS and FAQs 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 Eve, 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 26 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
- 2 cups all-purpose flour
- 1 cup pistachio flour
- 1 large egg (about 2 oz)
- 1/2 cup butter
- 1/2 cup sugar
- 3.5 oz dark chocolate 60%
- chopped pistachios
- raspberry jam (no added sugars, or regular)
Tools
- Cookie cutters star
Steps
Make the shortcrust pastry at least 2 hours in advance because 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 recover it.
There will definitely be leftover jam, store it in the fridge.
Roll out the pistachio shortcrust pastry on a lightly floured work surface and cut out with the medium star cutter.
Place the cookies on the baking sheet lined with a perforated mat or parchment paper and chill in the fridge for 10′. Bake for about 12′ and let them cool.
Melt the chocolate in the microwave or in a bain-marie and dip 2 tips of the stars. This step is to be done for 10 cookies.
Sprinkle the chocolate part with chopped pistachios and let it 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:
Store them 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, also coat the inside with a thin layer of chocolate to make them moisture-resistant to the jam.
For personal use, you can also fill them just before consuming.
Tips:
You can also change the jam, using an orange marmalade or choosing one to your taste.
If there is leftover dark chocolate, spread it on 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 substitute?
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.
