• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Little Vintage Baking Company

A baking and cake decorating blog. Find elevated recipes, tutorials, and resources for bakers and sweet makers.

  • Home
  • About
  • Recipes
  • Tutorials
  • Work with Me
  • Portfolio
  • Shop
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest

pistachio

Pistachio Cherry Linzer Cookies

December 6, 2020 By Ashley Leave a Comment

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
Print Recipe
0 from 0 votes

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
Servings: 12 sandwich cookies

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.

Filed Under: Cookies Tagged With: christmas cookies, cookies, jam, linzer, pistachio, preserves, sandwich cookies

Honey Cardamom Peach Galettes

August 7, 2019 By Ashley Leave a Comment

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
Print Recipe
0 from 0 votes

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: Honey Cardamom Peach Galettes
Servings: 6

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.

Filed Under: Pies and Tarts Tagged With: cardamom, galette, honey, peach, pie, pie crust, pistachio, summer

Primary Sidebar

Welcome

Hi, I’m Ashley! Welcome to the Little Vintage Baking blog – where you will find recipes, tutorials, resources and more for the baker, cake decorator and baking business owner.
Click here to learn more!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Subscribe by E-Mail

Never miss a new recipe or a tutorial! Enter your email to be notified of new posts!

Categories

Copyright © 2020 The Little Vintage Baking Company. All rights reserved.

Privacy and Copyright Policy