Pistachio Cookies

Ingredients

• 250 g spelt flour
• 1 tsp cinnamon
• a pinch salt
• 50 g powdered sugar (from cane sugar)
• 1 egg
• 1 egg yolk
• 150 g cold butter
• 400 g marzipan base
• 100 g finely ground pistachios
• 50 g powdered sugar
• 5 tbsp heavy cream (30% fat)
• 100 g powdered sugar (from cane sugar)
• 50 g coarsely chopped pistachio nuts
• 1 tbsp milk (1.5% fat) (15 ml)

Instructions

1. 1.

   Mix spelt flour with cinnamon, salt and powdered sugar. Form a mound on a work surface, create a well in the center and add the egg and yolk. Gather cold butter pieces around the edge and cut through them with a large knife until the mixture becomes crumbly.

2. 2.

   Quickly knead into a smooth dough by hand. Divide dough into thirds and wrap each piece in plastic wrap; refrigerate for 1 hour.

3. 3.

   Preheat oven to 180 °C (fan 160 °C, gas: level 2‑3). Line a baking sheet with parchment paper. Cut marzipan base into pieces and knead with finely ground pistachios and powdered sugar. Divide the pistachio marzipan into three parts and shape each into a 30 cm long roll.

4. 4.

   Roll each third of dough to about 10 × 30 cm. Brush with a little cream, place a marzipan roll on top and wrap around it. Place seam‑side down on a baking sheet and bake in the preheated oven for 15–20 minutes.

5. 5.

   Let the dough rolls cool. Mix remaining powdered sugar with 1 tbsp milk, spread over the cookies and sprinkle with pistachios. Let the pistachio cookies dry and cut into 1.5 cm thick slices.