Inspired by my travels through the enchanting streets of Vienna, where the air is filled with the delightful scent of baking pastries, I stumbled upon the beloved Linzer cookie. This traditional treat, with its nutty, buttery base and a luscious jam filling, instantly captured my heart. To elevate the classic Linzer cookie, I’ve infused it with the vibrant flavors of passionfruit and adorned it with crushed pistachios, creating a delightful twist that reflects the rich tapestry of cultures I’ve encountered.
### Ingredients
– For the Cookies:
– 1 cup unsalted butter, softened
– 2/3 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 3/4 cups all-purpose flour
– 1/2 cup almond flour
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– For the Filling:
– 1/2 cup passionfruit pulp (fresh or canned)
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1 tablespoon lemon juice
– For the Topping:
– 1/2 cup crushed pistachios
– Additional powdered sugar for dusting
### Instructions
Start by preparing the cookie dough. In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy. Add the vanilla extract and mix well.
In another bowl, combine the all-purpose flour, almond flour, ground cinnamon, and salt. Gradually add this dry mixture to the butter mixture, blending until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for at least one hour to firm up.
While the dough is chilling, prepare the passionfruit filling. In a small saucepan over medium heat, combine the passionfruit pulp, granulated sugar, cornstarch, and lemon juice. Stir continuously until the mixture thickens and bubbles. Remove from heat and let it cool completely.
Once the dough is chilled, preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Using a round cookie cutter, cut out circles. For half of the circles, use a smaller cutter to create a window in the center.
Place the full circles on a baking sheet lined with parchment paper. Spoon a small amount of the cooled passionfruit filling onto each of these cookies. Top with the cut-out circles, pressing gently to seal the edges.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Once baked, allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, finely crush the pistachios. Once the cookies are cool, sprinkle the crushed pistachios on top of the cookies with the cut-out windows. Dust the tops with powdered sugar for a beautiful finish.
These exotic Linzer cookies are not just a treat; they’re a celebration of flavors and cultures, inviting everyone to take a journey with each bite. Enjoy sharing them with loved ones, or savor them as a personal indulgence that transports you back to the charming streets of Vienna with every taste.