Little Vintage Baking

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Peach Pavlova

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Crispy on the outside, pillowy and marshmallowy on the inside, this meringue based dessert, pavlova, is perfect with a variety of toppings. My peach pavlova is layered with mascarpone whipped cream, macerated peaches, honey and chopped pistachios. It’s light, not overly sweet, and absolutely delicious.

peach pavlova

Pavlova Ingredients

  • Egg whites – the foundation of the pavlova, the main ingredient
  • Cream of tartar – helps prevent the egg whites from collapsing, keeping the meringue stable, and also helps prevent weeping after the pavlova is baked
  • Cornstarch – helps the center of the pavlova become thicker, and more marshmallowy
  • Granulated sugar – Sugar is necessary in making a meringue. Don’t reduce the sugar as it’s needed to make a proper meringue.
  • Vanilla – flavor
peach pavlova

Tips for perfect pavlovas:

  • Avoid baking pavlovas in high humidity – Sugar can absorb water from the surrounding environment, so when this happens and the sugar absorbs too much, the pavlova can weep.
  • A stand mixer is a recommended for pavlovas. Hand mixers will work too, but it will take a few minutes longer, and require a bit of more work. Avoid hand whisking.
  • Adding the sugar slowly to the meringue ensures that the sugar is dissolving. Undissolved sugar can cause weeping (leaking water) after being being baked.
  • Don’t over beat the egg whites before adding sugar. If you beat the egg whites too much and they become grainy, you’ll have to start over. Over beaten egg whites can lead to a weeping, cracked and sunken pavlova.
  • A bit of cracking, and the center of the pavlova sinking a bit, is completely normal. When the center sinks and pulls away from the sides, it’s likely the egg whites were over beaten, causing the egg protein structure to collapse. Ensuring that your oven temperature is correct, and the oven isn’t opened during or right after baking, will help prevent cracking.
peach pavlova

How to make pavlova

  • Preheat the oven to 275F and draw a 6″ circle on a piece of parchment.
  • Whisk the egg whites until foamy.
  • Beat in the cream of tartar, and beat the whites until soft peaks form.
  • Beat in the sugar and cornstarch a couple tablespoons at a time.
  • Beat until the meringue is thick and glossy.
  • Pile the meringue in the center of the 6″ circle, smoothing out the meringue and creating a design with an offset spatula.
  • Bake for 50-60 minutes, then reduce the temperature to 250F. Do not open the oven.
  • Bake for an additional 45 minutes.
  • Turn off the oven, leave the oven closed, and turn on the oven light.
  • Leave the pavlova to cool in the oven for at least an hour or up to overnight.
peach pavlova

Peach Pavlova toppings

  • Mascarpone whipped cream – Mascarpone, cream, powdered sugar and vanilla are beaten together to medium peaks and layered onto the pavlova.
  • Macerated peaches – Peaches are mixed with brown sugar and a pinch of salt, then left to soften. The peaches are strained, reserving 1 tablespoon of juice. Layer the peaches over the mascarpone cream.
  • Honey – Whisk together the reserved peach juice and honey and drizzle over the peaches.
  • Chopped pistachios – Sprinkle chopped pistachios over the pavlova for a little crunch.
peach pavlova

If you make my peach pavlova, let me know! Drop a comment below or tag me on Instagram.

Enjoy! 

Ash xx

For more meringue based desserts, check out these recipes:

Summer Berry Eton Mess Cheesecake

Berry Lemon Layered Pavlova

Lemon Meringue Cheesecake

Sweet Potato Pie with Toasted Marshmallow Meringue

peach pavlova
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Peach Pavlova

Crisp on the outside, soft and marshmallow-like on the inside, topped with mascarpone whipped cream, fresh peaches, honey and chopped pistachios.
Prep Time30 mins
Cook Time1 hr 35 mins
Cool2 hrs
Total Time4 hrs 5 mins
Course: Dessert
Keyword: honey, mascarpone whipped cream, pavlova, peach pavlova, pistachio
Servings: 12

Equipment

Ingredients

Pavlova

  • 6 large (210) egg whites, room temperature
  • ⅛ teaspoon cream of tartar
  • 1 ½ cups (285g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract

Peaches

  • 2 large (2 cups/340g) peaches, sliced
  • 2 tablespoons light brown sugar, packed
  • pinch of salt

Mascarpone Whipped Cream

  • 1/2 cup (114g) mascarpone cheese, cold
  • 1 cup (227g) heavy cream, cold
  • ¼ cup (28g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • ¼ cup (84g) honey
  • ¼ cup (28g) chopped pistachios

Instructions

Pavlova

  • Preheat the oven to 275F. Line a baking sheet with parchment paper and draw a 6" circle. It doesn't have to be exact. Flip the parchment so the circle is underneath.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy. 
  • Beat in the cream of tartar.
  • Increase the mixer speed to medium-high and beat the whites to soft peaks.
  • Whisk together the sugar with the cornstarch.
  • While continuing to beat the egg whites, gradually add the sugar mixture (a couple tablespoons at a time) and beat until glossy and stiff peaks form.
  • Spoon the meringue onto the parchment circle. Use an offset spatula to spread the meringue evenly to the edges of the circle. Create design into the meringue (see my reels on Instagram)
  • Bake for 60 minutes or until the meringue starts to turn a very pale tan color.
  • Reduce the heat to 250°F (do not open the door) and continue to bake for 45 minutes. 
  • Turn off the oven, (do not open the door) and turn on the light. Leave the meringue sitting in the cooling oven for hour, up to overnight. The center will collapse and you might see some cracks – totally normal.

Macerate Peaches

  • In a large bowl combine the peaches, brown sugar and salt.
  • Stir until well mixed. Cover with plastic wrap and chill in the refrigerator for 1 hour.
  • With a strainer, strain the peaches over a bowl, reserving 1 tablespoon of peach juice.

Mascarpone Whipped Cream

  • In the bowl of a stand mixer fitted with the paddle attachment, on low medium speed beat the mascarpone until smooth, about 2 minutes.
  • Pour in the cream, powdered sugar and vanilla, and beat until medium peaks form. (not soft peaks but not stiff, somewhere in between)

Assemble Pavlova

  • Top the pavlova with the whipped cream.
  • Layer the peaches on top of the whipped cream.
  • Combine the honey with 1 tablespoon of the reserved peach juice.
  • Drizzle the honey mixture over the peaches.
  • Sprinkle the top with chopped pistachios, then serve.

Notes

Pavlova can be made a day in advance with out the toppings. Keep the meringue in a cool, non-humid space.  I recommend a cold oven.
Once topped the pavlova is best the day it’s made as the pavlova will start to soften.

Chocolate Pistachio Babka

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Imagine a cinnamon roll, but instead of a cinnamon sugar filling, it’s filled with rich chocolate ganache and salty pistachios. And, instead of multiple rolls, the dough rolled up and twisted into a beautiful braided loaf with swirls of chocolate and pistachio running throughout and baked until it’s deep golden brown. While still hot it is brushed with a glaze of vanilla sugar syrup. It’s rich and decadent, soft and buttery, and incredibly delicious. It’s chocolate pistachio babka.

Chocolate Pistachio Babka

What is Babka?

Babka is a braided cake, or loaf bread originating in Jewish communities all over the world. Typically filled with fruits and spices, babka has really been on the rise in recent years, with bloggers and foodies adapting the recipe to introduce more modern flavors like chocolate and nutella, or varieties topped with streusels, sugar syrups and all sorts of adaptations.

Babka is often made with a laminated dough, oftentimes, brioche, which is what I use for this recipe. Like I mentioned above, it’s similar to a cinnamon roll, but the presentation of babka is the star. Once the dough is rolled up, it’s cut in half length wise with the cut side facing up. So you can see stripes of filling. Then the halves are pinched together and twisted, like a rope or a braid.

Chocolate Pistachio Babka

Babka Dough

Babka dough is an enriched yeasted rich dough, made with milk, eggs and butter. I like to refer to this kind of recipe as an “overnight” recipe, as the dough is popped into the fridge to chill overnight. So, the following day requires rolling and filling the dough, doing a final 45 minute rise and then it’s baked, coated in vanilla sugar syrup and served warm or room temperature.

Chocolate Pistachio Babka

Chocolate Pistachio Filling

This chocolate filling is similar to a ganache. Butter, chocolate, cream, powdered sugar, cocoa powder and salt are combined over low heat until the butter and chocolate have melted and the mixture just starts to simmer. The filling, as it cools, will start to firm up. The filling is ready when it’s a spreadable consistency, like peanut butter.

I used lightly salted pistachios for this recipe, but you can use salted or unsalted. I like the saltiness the pistachios add to the rich filling.

Chocolate Pistachio Babka

Sugar Syrup

Don’t be tempted to skip out on the sugar syrup. The syrup soaks into the loaf to keep it moist, as babka can dry out easily. Use all of the syrup even if you think it will be a sopping mess. It won’t be, promise. The glaze creates a beautiful sheen and keeps the babka fresh for even longer.

I like to serve the babka in slices, just warm, with a slather of butter.

Chocolate Pistachio Babka

If you make this chocolate pistachio babka, let me know! Drop a comment or tag me on Instagram. 

Enjoy!

Ash xx

For more recipes, check out these posts:

Overnight Cinnamon Rolls with Brown Butter Cheese Frosting

Homemade Soft Pretzels

Chocolate Glazed Banana Donuts

Mulled Apple Cider Cake Donuts

Chocolate Pistachio Babka
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Chocolate Pistachio Babka

Ribbons of chocolate and crushed pistachios swirled throughout a rich brioche dough and glazed with vanilla sugar syrup
Prep Time30 mins
Cook Time40 mins
Rising Time6 hrs 45 mins
Total Time7 hrs 55 mins
Course: Dessert
Keyword: babka, brioche, chocolate pistachio, chocolate pistachio babka
Servings: 8 servings

Equipment

Ingredients

Babka Dough

  • ½ cup (114g) whole milk, warmed to 110F – 115F
  • 1 ½ teaspoons active dry yeast
  • ¼ cup (50g)+ 1 teaspoon granulated sugar
  • 2 ¼ cups (270g) all purpose flour
  • ½ teaspoon fine sea salt
  • 1 large egg, room temperature
  • 2 large egg yolks, room temperature
  • ¼ cup (57g) unsalted butter, room temperature

Chocolate Pistachio Filling

  • ¼ cup (57g) unsalted butter
  • ½ cup (85g) dark chocolate, chopped (I used Ghirardelli 60% chocolate bar.)
  • ¼ cup (57g) heavy cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons cocoa powder
  • ¼ teaspoon fine sea salt
  • ½ cup (56g) pistachios, finely chopped (I use lightly salted pistachios.)

Sugar Syrup

  • ¼ cup (57g) water
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon pure vanilla extract

Instructions

Babka Dough

  • Place the milk in a small measuring cup Sprinkle the yeast and 1 teaspoon of the granulated sugar over the milk. Let the mixture stand until bubbly and foamy, about 5 minutes.
  • In the bowl of a mixer fitted with the paddle attachment, on low speed, combine the flour, 1/4 cup of granulated sugar and salt.
  • Add egg, egg yolks and milk mixture and beat on low speed until nearly incorporated, about 30 seconds.
  • Replace the paddle attachment to the dough hook attachment and knead on low speed for about 3 minutes.
  • Add the butter, a few pieces at a time, until all the butter has been incorporated into the dough. This can take a few minutes.
  • Turn the speed up to medium and knead for 3 minutes, until the dough is elastic and smooth. It will still be sticky.
  • Turn out dough onto a lightly floured surface and shape into a ball. The dough will still be sticky. Transfer to a large buttered bowl.
  • Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
  • Press the dough down with your hands, re-cover the bowl and refrigerate for at least 4 hours, or up to overnight.

Chocolate Filling

  • In a medium saucepan over low heat, combine the butter, chocolate, cream, powdered sugar, cocoa powder and salt.
  • Heat until just simmering, and steam comes off the surface of the mixture.
  • Transfer chocolate mixture to a bowl and let cool until thickened to a spreadable consistency, like peanut butter.

Babka Assembly

  • Lightly butter an 8×4-inch loaf pan. Line with parchment with a 2-inch overhang on the long sides.
  • Turn out chilled dough onto a clean lightly floured surface. Roll out to a 16×12" rectangle with a short side facing you.
  • Spread the chocolate filling over the rolled-out dough. Sprinkle the pistachios over the chocolate.
  • Starting at the short side closest to you, roll the dough into a tight coil, and pinch the seam to seal.
  • Using a bench scraper or a sharp knife, cut the roll in half lengthwise. Turn the pieces so that the cut side is facing up.
  • Pinch two of the end pieces together. Twist the halves together, keeping the cut sides facing up, and tuck the ends under. Gently place in a prepared loaf pan.
  • Loosely cover the pans and let rise in a warm place for 45 minutes or until risen to the edge of the pan.
  • Preheat the oven to 350F.
  • Bake babka loaf, rotating pan halfway through, until deep golden brown, 40-45 minutes. If the bread is getting too dark, cover with aluminum foil to prevent burning. The internal temperature should read 190F when fully baked.
  • While the babka bakes, make the sugar syrup by combining the water and sugar in a small saucepan.
  • Bring to a simmer over medium heat, stirring until the sugar is fully dissolved. Remove from the heat.
  • Brush the loaf with the syrup immediately after removing from the oven. Let the babka cool for 30 minutes in the pan. Serve warm or at room temperature.

Notes

Babka dough recipe adapted from Fine Cooking: Citrus-Almond Babka by Samantha Seneviratne
Bakba will stay fresh for up to 24 hours at room temperature wrapped well or stored in an airtight container.
Babka can be frozen for up to 2 months. Thaw on the counter.

Blood Orange Olive Oil Pistachio Bundt Cake

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Continuing with my love of citrus season by sharing with you my blood orange olive oil pistachio bundt cake, and let me tell you, this is a must bake. I’ve long considered blood oranges the prettiest of citrus fruits and they make for a beautiful looking cake with beautiful citrusy blood orange and olive oil flavor, with nutty pistachios throughout the batter and a sweet and tangy pink blood orange juice glaze. So yum.

Blood Orange Pistachio Olive Oil Bundt Cake

Olive oil vs butter

Olive oil is a common fat to use in baking in many different cultures, and is particularly common in Italian baking. Just as butter is typically used for both moisture and flavor in baking, olive oil is used the same way, so flavor of the olive oil is equally important. While most butter based cakes firm up over time, and also tend to dry out easier and faster, olive oil cakes are moist and tend to remain so, even after a couple days. I find that this olive oil cake tastes even better the next day.

I recommend using a good quality extra virgin olive oil. It definitely doesn’t need to be a superior quality olive oil, but note that olive oil is a major flavor component to this cake, so choose one that tastes good.

Blood Orange Pistachio Olive Oil Bundt Cake

How to make blood orange olive oil pistachio bundt cake

As with all bundt cakes, be sure to liberally spray your pan with baking spray, or grease and flour the pan WELL. It’s always a bummer to put effort into making a cake only for it to get destroyed when trying to turn it out of the pan. I used this pan, and I love it.

Releasing the oils of the zest into the sugar by working the zest into the sugar with your fingers before mixing ensures optimal blood orange flavor. This is one of my favorite techniques to use when making citrus cakes. It is the best way to get all of the flavor out of that zest.

Since there isn’t any butter to aerate, the eggs need to be whipped to incorporate air to get a fluffy and tender cake. The eggs are whipped for a few minutes on high speed to break them up, then the sugar/orange zest mixture is added and the mixture is whipped until lightened, fluffy and thick.

Blood Orange Pistachio Olive Oil Bundt Cake

Stream in the olive oil and beat until incorporated, followed by the milk and vanilla. Fold in the dry ingredients in three parts as to not deflate the batter, then add the chopped pistachios. Bake the cake until golden brown and a toothpick inserted comes out with a few moist crumbs, about 40-55 minutes. Leave the cake in the pan for 15 minutes before flipping onto a cooling rack to cool completely.

Blood Orange Pistachio Olive Oil Bundt Cake

Blood Orange glaze

While the cake is cooling, prepare the glaze. Simply whisk together the confectioner’s sugar and fresh blood orange juice until thickened and thoroughly mixed. This glaze is creamy, sweet and tangy, packing in even more blood orange flavor. Pour or drizzle the glaze over the cake once the cake is cooled. I garnished my cake with dried blood orange slices to make it extra pretty. Let the cake sit for 5-10 minutes for the glaze to firm up a tad before slicing and serving.

Blood Orange Pistachio Olive Oil Bundt Cake

Outro

If you make my blood orange olive oil pistachio bundt cake, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more citrusy cake recipes, check out these posts:

Blueberry Lemon Thyme Loaf

Coconut Lime Crumble Cake

Mimosa Madeleines

Lemon Meringue Cheesecake

Blood Orange Olive Oil Pistachio Bundt Cake
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Blood Orange Olive Oil Pistachio Bundt Cake

Tender, fluffy olive oil bundt cake with orange zest and chopped pistachios and topped with fresh blood orange juice glaze
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Servings: 12 servings

Ingredients

Blood Orange Olive Oil Pistachio Bundt Cake

  • 2 cups (240g) all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt (reduce to 1/4 teaspoon if using salted pistachios)
  • 1/2 cup (50g) pistachios, finely chopped
  • 1 ½ cups (300g) granulated sugar
  • 1 heaping tablespoon blood orange zest
  • 3 large eggs, room temperature
  • 3/4 cup (150g) extra virgin olive oil
  • 1/2 cup (114g) whole milk, room temperature
  • 1 ½ teaspoons pure vanilla extract

Blood Orange Glaze

  • 1 cup (114g) confectioner's sugar
  • 1/4 cup (25g) fresh blood orange juice

Instructions

Make the bundt cake

  • Preheat the oven to 350F.
  • Spray a bundt pan with baking spray. Alternatively, you can grease and flour the pan if you do not have baking spray.
  • In medium bowl, whisk together the flour, baking powder, salt and pistachios. Set aside.
  • In another medium bowl, combine the granulated sugar and orange zest. Work the zest into the sugar with your fingers until the sugar is clumpy, pale orange and super fragrant. Set aside.
  • In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs on high speed for 3 minutes.
  • Reduce the speed to medium high and add the orange sugar and continue to beat until the mixture is a pale yellow color and has thickened.
  • Reduce the speed to medium and stream in the olive oil.
  • Add the milk and vanilla extract, mixing until just combined.
  • Remove the bowl from the stand mixer. Fold in the flour mixture into the egg mixture in 3 parts.
  • Pour the mixture into the prepared bundt pan and smooth the top with an offset spatula.
  • Bake for 45-40 minutes until golden brown, and a toothpick, when inserted into the center of the cake comes out with few crumbs and no wet batter. Do not overbake.
  • Leave the cake in the pan to cool 10-15 minutes before turning out onto a cooling rack to cool completely.

Make the blood orange glaze

  • In a medium bowl, combine the confectioner's sugar and blood orange juice.
  • Whisk until thoroughly combined. Drizzle the glaze over the cake.
  • Let the glaze firm up for about 10 minutes or so before slicing into servings.

Persian Love Cookies

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Any time I get to decorate bakes and cakes with flowers is a win for me. Rose petals are so pretty and the pop of color makes these cookies really stand out. These Persian love cookies are not only beautifully decorated, but they’re also absolutely delicious. Made with lemon zest, cardamom, pistachios and rose water, these shortbread cookies are tender, buttery, and highly addictive. It’s hard to eat just one. Dip them in white chocolate and sprinkle with dried rose petals and chopped pistachios and they are perfect for serving with a cup of tea.

Persian Love Cookies

What are Persian love cookies?

My Persian love cookies are an adaptation of the Persian love cake, a popular and traditional cake that originates from the middle east. The unique and distinctive flavors of this well known cake – cardamom, lemon, rose and pistachio – were used to make my Persian love cookies. The flavors in these cookies work so well and they complement each other. The Persian love cake is also sometimes flavored with saffron, orange, various spices like cinnamon or ginger, and almond.

Persian Love Cookies

How to make these cookies

Sugar and butter are beaten with lemon zest. Adding the lemon zest in this step allows the oils of the lemon zest to infuse the butter/sugar mixture with a stronger lemon flavor. Vanilla and rose water are beaten in next. Rose water has a very strong rose scent which also means it has a very strong rose flavor. A little goes a very long way with these cookies, so I used 1/4 teaspoon. For a more prominent rose flavor, you can add up to 1/2 teaspoon without making the cookies taste like rose soap. The idea is to use these strong flavored ingredients – rose water, cardamom and lemon in a balanced way and still able to taste the buttery shortbread without making the flavors too overpowering.

Persian Love Cookies

Flour, salt, cardamom and pistachios are added to the butter/sugar mixture and beaten until just combined. Don’t over mix as this will make the cookies tough. The dough needs to chill for 30 minutes to relax the gluten. This will make them easier to roll out. I chose to use a scalloped edge cookie cutter but you can use any cutter you like. A 2 1/2″ cookie cutter will make 22-24 cookies.

Persian Love Cookies

Chill the cookies after they are cut out to firm them up a bit before baking. Bake until the cookies are light golden brown and allow them to cool before dipping them in white chocolate. Place some edible rose petals on the white chocolate and sprinkle with chopped pistachios. Let the white chocolate set up before serving.

Persian Love Cookies

If you make my Persian love cookies, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more cookie recipes, check out these posts:

Red Velvet Macarons

Pistachio Cherry Linzer Cookies

Brown Butter Maple Pecan Cookies

Persian Love Cookies
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5 from 2 votes

Persian Love Cookies

A buttery and tender shortbread cookie made with lemon zest, cardamom, rose water and pistachios, dipped in white chocolate and topped with edible dried rose petals and chopped pistachios
Prep Time15 mins
Cook Time17 mins
Chill1 hr
Course: Dessert
Servings: 22 -24 cookies

Ingredients

  • 1 cup (226g) unsalted butter, room temperature
  • 1/2 cup (60g) confectioner's sugar
  • zest of 1 lemon
  • ¼ – ½ teaspoon rose water See notes above.
  • 1/2 teaspoon pure vanilla extract
  • 2 ¼ cup (306g) all purpose flour
  • ¼ teaspoon fine sea salt
  • ½ teaspoon cardamom
  • ½ cup (57g) chopped pistachios
  • 1 cup (170g) white chocolate chips or wafers
  • Chopped pistachios, for sprinkling
  • Dried rose petals, for sprinkling

Instructions

  • In the bowl of a stand mixer, combine the softened butter, lemon zest, and confectioners sugar and beat together on medium speed until creamy and combined.
  • Beat in the vanilla and rose water.
  • Reduce the mixer speed to low. Add the flour, salt, cardamom and pistachios and beat just until combined.
  • Turn the dough out onto some cling film. Press the dough together, forming a disc shape, about an inch in height. Wrap the dough with the cling film and place in the refrigerator to chill for 30 minutes.
  • Dust your work surface with flour. Roll out your cookie dough to about 1/4 inch thick. Cut out the desired shapes and place on a parchment paper lined cookie sheets, leaving about 2 inches in between the cookies.
  • Place the cooking sheets into the refrigerator to chill for 30-45 minutes.
  • Preheat the oven to 350F while the cookies are chilling.
  • Once the cookies are properly chilled, bake for 15-20 minutes or until the edges of the cookies start to turn a light golden brown.
  • Let cool completely on the cookie sheets or on a cooling rack.
  • Place the white chocolate into a microwave safe bowl.
  • Melt the chocolate in 30 second increments in the microwave until the chocolate has melted.
  • Dip the cookies into the white chocolate.
  • Before the chocolate is set, sprinkle with chopped pistachios and top with edible rose petals. Let the chocolate dry, then serve.

Pistachio Cherry Linzer Cookies

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Linzer cookies are a such a classic holiday cookie, and a staple to every cookie tray. We make variations of them every Christmas. Nutty, buttery cookies filled with our favorite jams, spreads and curds. This year, my pistachio cherry Linzer cookies will be making an appearance on our holiday cookie line up. Cherry preserves sandwiched between two pistachio cookies and topped with a fine dusting of confectioner’s sugar, these cookies are melt in your mouth delicious. Bonus that they’re also super pretty too.

Pistachio Cherry Linzer Cookies

What are linzer cookies?

Linzer cookies are a smaller spin off of the Austrian classic Linzertorte (if you haven’t had one they’re amazinggggg). These sandwich cookies are similar to a shortbread cookie made with ground nuts, traditionally almonds. The cookies are filled with fruit preserves, and topped with a dusting of confectioner’s sugar. The hole in the top cookie exposes the preserves, gives them a stained glass look and mimics the lattice topping of a Linzertorte.

Pistachio Cherry Linzer Cookies

This Linzer cookie recipe uses ground pistachios, and cherry preserves, but these cookies are totally customizable. Use almonds, pecans, or your favorite nut, and pair the cookies with your favorite preserves or jams. Fruit curds, cookie butters, and dulce de leche make great fillings for Linzer cookies.

Pistachio Cherry Linzer Cookies

How to make Linzer cookies

These impressive looking cookies are actually quite easy to make. Butter and sugar are beaten together until light and fluffy. An egg yolk and vanilla extract are beaten in. Flour, cinnamon, and salt (if you’re using unsalted pistachios) are mixed in, followed by finely ground pistachios. I ground the pistachios in a food processor. While I ground them finely, I did leave a few coarse pieces in there for some extra crunch. I also used salted pistachios, so I omitted the salt. If you are using unsalted pistachios, add in the salt amount noted in the recipe.

Pistachio Cherry Linzer Cookies

The dough does need to chill for a bit to relax the dough and make them easier to roll out, about an hour. I used a 2 1/2″ scalloped edge round cutter, and a smaller 1″ cutter for the centers. Cut the centers out of half the cookie cut outs. Chill the cookies for an additional 20-30 minutes while preheating the oven.

Bake the cookies until light golden brown. Dust the cut out hole cookies with confectioner’s sugar. Spread 3/4 teaspoon of jam on each whole cookie. Carefully top each with a cut out hole cookie and press down gently to create a cookie sandwich, but avoid getting fingerprints in your confectioner’s sugar.

Pistachio Cherry Linzer Cookies

These pistachio cherry Linzer cookies are so much fun to make. I love how the preserves peeking through the cookies looks like little glittering gems. Super pretty, easy to make and so delicious. If you make these cookies, let me know! Leave a comment below or tag me on Instagram. I love seeing your bakes.

Enjoy!

Ash xx

For more cookie recipes, check out these posts:

Brown Butter Maple Pecan Cookies

Espresso Toffee Chocolate Chunk Cookies

Snowflake Sugar Cookies

Pistachio Cherry Linzer Cookies
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Pistachio Cherry Linzer Cookies

Sweet and tart cherry preserves sandwiched between buttery and nutty pistachio Linzer cookies and topped with a dusting of confectioner's sugar
Prep Time10 mins
Cook Time15 mins
Chill1 hr
Total Time1 hr 25 mins
Course: Dessert
Keyword: Bakery Style Chocolate Chip Cookies, cherry, linzer cookies, pistachio
Servings: 12 sandwich cookies

Equipment

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon fine sea salt, Only use if using unsalted pistachios
  • 3/4 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup finely ground pistachios

Instructions

  • Whisk together the flour, cinnamon, and salt (if using) in a medium bowl. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth, fluffy and creamy, about 2 minutes.
  • Add the egg yolk and vanilla extract, and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to ensure everything is combined.
  • Add the flour mixture and the ground pistachios and mix on low until combined. It will be crumbly at first, but will come together after a couple minutes of mixing. Stop mixing when large clumps have formed and there are no big pockets of flour.
  • Turn out the dough onto a sheet of plastic wrap. Flatten into a disc, and wrap in plastic wrap. Chill the dough in the refrigerator for 1 hour.
  • Line two baking sheets with parchment paper, and set aside.
  • Generously flour a work surface, as well as your hands and the rolling pin. The dough may become sticky as you work, so keep extra flour nearby to use as needed. You can roll out the dough between two pieces of wax paper or parchment paper to prevent any sticking issues if you wish.
  • Roll out the disc until 1/4 inch thick. Using a 2½ inch scalloped cutter, cut the dough into circles. Re-roll the remaining dough and continue cutting until all is used. You should have 24 cookies.
  • Place the cookies 2" apart on the baking sheets.
  • Using a 1" round or scalloped cutter, cut a hole into the center of 12 of the cookies.
  • Place the cookies into the refrigerator to chill for an additional 20-30 minutes. Meanwhile, preheat the oven to 350F.
  • Bake the cookies for 14-16 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.
  • Place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top.
  • Spread 3/4 teaspoon of jam on each whole cookie. Carefully top each with a sugar dusted hole cookie and press down gently to create a cookie sandwich.
  • Cookies will stay fresh covered at room temperature for 2-3 days or in the refrigerator for up to 1 week. They can also be frozen unfilled for up to 2 months.

Honey Cardamom Peach Galettes

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Oh, hey there! We’re back from our last summer vacation. We headed up to Seattle for the week to visit with family, see the sights, and of course eat some amazing food. I had to stop by Dahlia Bakery when I was there (absolutely love the cookbook) and it was amazing as expected. We tried the banana bread, the fig bar and a lemon bar – all of which were delicious. We drank lots of fabulous coffee from some small, local coffee shops, hit up Trophy for some cupcakes and ate at quite a few farm to table restaurants that were super yummy.

Obviously, when I got home, I was really inspired to bake. So, I made these crazy delicious honey cardamom peach galettes and they certainly did not disappoint. Make these for your next outdoor BBQ. Maybe for labor day festivities. Make these just because they’re so good.

Honey Cardamom Peach Galette

I’ve been wanting to create a galette recipe, or a freeform pie, for the blog for a while now and I knew peaches would make the perfect filling. I could smell these giant peaches when I walked into the grocery store. Really, have you seen the size of some of these peaches? Being a huge fan of peaches, I never need an excuse to bake with them. Especially when they’re in season. I spiced them up with some cinnamon and cardamom, brush the finished galettes with honey and finished them with a sprinkle of crushed pistachios. The flavor combination is SPOT ON. Peaches, cardamom and honey are made to be together – a match made in baking heaven.

For my honey cardamom peach galettes, I used my go-to all-butter pie crust recipe. It’s super easy to make (food processor for the win) and produces a buttery, flaky crust every time. I made a full batch of dough to create 6 individual galettes.  A full batch of the pie dough will make two full size galettes, half the recipe for one full size galette. I rolled out the dough and used a 6″ cake board to cut rounds out of the dough. You could also use a cake pan or a bowl instead, just something with a 6″ diameter will work.

Honey Cardamom Peach Galette

It’s important to always be working with cold pie dough. Be sure to refrigerate your dough rounds while preparing the peach filling. Just like with any fruit, taste the peaches to see how sweet they are. This will help you determine if you will need more or less sugar for the filling. My peaches were perfectly ripe and sweet, so I didn’t use as much brown sugar. Don’t forget that there will be honey brushed on top that will also add additional sweetness. Mix together peeled, sliced peaches (I like to slice mine 1/4 inch thick), lemon juice, cornstarch, cinnamon, cardamom, vanilla bean paste, and brown sugar.  The peaches will naturally start to macerate a bit but don’t get rid of that flavor syrup. It will be added to the galettes before baking.

Distribute the peaches onto the dough rounds, about a 1/2 cup of peaches per galette. Leave about a 1 1/2 inch border around the perimeter of each. Fold the dough up and over the peaches,  section by section to create a circular shape, pressing lightly to seal at the edges of each intersection. There’s really no right or wrong way to fold over the dough. You just want the pie dough to fully encase the peaches and form a barrier so all the juices won’t seep out.

Honey Cardamom Peach Galette

Place the galettes back in the fridge to firm back up before baking. Doing this will ensure that they keep their shape while baking. Once the dough has firmed up a bit, they’re ready to be baked. Distribute the reserved peach syrup over the galettes, avoiding the crust. To get that golden brown crust color, brush the crusts with an egg wash. Sprinkle the crusts with some turbinado sugar for some extra crunch and sweetness. Bake the galettes until they are golden brown and bubbling. Baking at a higher temperature also ensures that the crust browns and retains it s shape while baking.

Melt the honey for a few seconds in the microwave or in a saucepan and brush a liberal amount over each of the galettes. The honey adds delicious depth of flavor but also gives them an appetizing glossy finish. Sprinkle the honey cardamom peach galettes with some chopped pistachios and they are ready to be served. Husband prefers his with vanilla bean ice cream. I like them without – they don’t need anything else, they’re perfect on their own.

Honey Cardamom Peach Galette

If you try my honey cardamom peach galettes, let me know! Leave a comment in the comment area below and be sure to snap a photo and tag it #littlevintagebaking on Instagram. I love seeing your Little Vintage Baking creations!

For more summery treats check out these recipes:

Roasted Peach Crisp Ice Cream

Meyer Lemon Ginger Tart with Toasted Honey Meringue

Honey Cardamom Peach Galette
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Honey Cardamom Peach Galettes

Spiced peaches encased in a flaky all-butter pie dough baked until golden brown and bubbly, then brushed with honey and sprinkled with chopped pistachios
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: galette, Honey Cardamom Peach Galettes, mini galettes, peach galettes
Servings: 6 mini galettes

Equipment

Ingredients

All-Butter Pie Dough:

  • 3 cups (360g) all-purpose flour
  • 2 tsps granulated sugar
  • 1 tsp fine sea salt
  • 1 cup (226g) unsalted stick butter, cold, cut into cubes
  • 7-10 tbsp ice cold water

Peach Filling:

  • 3 cups (1.5 lbs) peeled and sliced peaches - I used 4 large peaches
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1/2 tsp vanilla bean paste
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • 3 tbsp light brown sugar
  • 1/4 tsp fine sea salt
  • 1 egg
  • 1 tbsp heavy cream or milk
  • 3 tbsp honey
  • 3 tbsp chopped pistachios
  • Turbinado sugar, for sprinkling

Instructions

Make the pie dough:

  • Place the flour, sugar and salt into the bowl of a food processor and pulse to combine. 
  • Scatter the cold butter cubes over the flour mixture. Pulse until the mixture is coarse, with some pieces of butter about the size of peas.
  • Pulsing in 5 second bursts, drizzle in the ice water. Pulse until the mixture starts to form large clumps and begins to come together into a ball.
  • Turn the dough out onto a very lightly floured surface. Divide the dough in half and shape into disk. Wrap each piece with plastic wrap and place into the refrigerator for an hour. Pie dough can be refrigerated for three days or frozen for three months.
  • Once the dough is chilled, lightly flour your work surface. Roll the dough out, about 1/8 inch thick, about 12" round. I like to lay parchment paper on my dough before rolling out to keep the dough from sticking.
  • Using a 6" cake round, cut out three 6" rounds out of the dough. Place the dough rounds on a parchment lined sheet pan.
  • Repeat steps 5-6 for the second disk of pie dough. You should have six 6" disks. Place the disks back into the refrigerator to keep cold while preparing the peach filling.

Preparing the galettes:

  • Preheat the oven to 425F. 
  • In a medium bowl, combine the peeled and sliced peaches, lemon juice, cornstarch, vanilla bean, cinnamon, cardamom and brown sugar. Stir to combine thoroughly. 
  • Place 1/2 cup of the peaches into the center of each dough round, laying the peaches flat and leaving an inch and a half or so around the perimeter of the dough rounds. Reserve the syrup left over from the peaches macerating.
  • Fold the edges of the dough over, overlapping slightly. Gently press where the dough intersects to help the dough keep it's shape while baking. 
  • Place the galettes into the refrigerator for 30 minutes.
  • When ready to bake, evenly distribute the reserved syrup over the galettes.  
  • Mix the egg with a tablespoon of milk or cream. Brush the mixture onto the galette edges. Sprinkle the edges with turbinado sugar.
  • Bake for 23-26 minutes or until the crust has turned golden brown and the filling is bubbling.
  • Microwave the honey for 10 seconds or heat in a small saucepan until just warmed through and thinned. 
  • Brush the honey over the peaches. Sprinkle the chopped pistachios over the peaches and serve warm or at room temperature.