Shortbread cookies with pistachio cream. Star-shaped with a hole made of a smaller star.
Tasty and matching Christmas.
- 250g of cake flour
- 1/2 teaspoon baking powder
- 100g of sugar
- 200g of butter or margarine
- 100g ground almonds (finely)
- 1 egg
- 8-10g of vanilla sugar
additionally: pistachio cream
Sift the flour and baking powder and knead with the remaining ingredients (egg, sugar, vanilla sugar, almonds). Wrap in cling film and refrigerate for about an hour.
Roll out the dough to a thickness of 3 mm. Cut out large stars and cut out smaller stars in half of the biscuits. Put on a baking tray. Preferably without a hole and a hole separately (with a hole you need to bake for a shorter time).
Knead the remaining dough and cut the cookies again.
Bake at 175 degrees C for 10 minutes, with a hole for 7-8 minutes.
After baking and cooling down, cover the whole stars with pistachio cream, place stars on them without any agents.
Enjoy your meal!