Pistachio Linzer Cookies With Orange Ginger Marmalade
Best Linzer cookies recipe - In the world of winter decorated cookies, a spiced pistachio Linzer cookie with a pop of orange ginger marmalade is taking the gold. It's an idea inspired by my love of orange jam and traditional gingerbread cookies.
Ingredients
Dough
- 2 cups ap flour (250g)
- ½ tsp baking powder
- 1 cup toasted unsalted pistachios, ground into a flour (150g)
- 2 sticks unsalted butter, room temperature (226g)
- ½ tsp kosher salt
- ½ cup brown sugar (100g)
- ⅓ cup dark molasses (79ml)
- 1 tsp ground cinammon
- 1 tbsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground white pepper (optional)
- 1 egg
Orange Ginger Marmalade
- 1 jar orange marmalade (227g)
- ¼ cup candied ginger, chopped (40g)
confectioners sugar, to decorate
Instructions
Day One
- In a bowl, add sifted flour and baking powder. Add the ground pistachios with salt and combine.
- In a separate bowl, cream butter, brown sugar, and molasses until fluffy. Add the ground ginger, cinnamon, cloves, and white pepper and beat until well incorporated ---the longer butter is combined with additional ingredients the more flavorful the butter is infused. Now add the egg, mix until well combined.
- The dry ingredients will be folded into the wet ingredients in three turns. Make sure there are no dry bits after each addition. Scrape the bottom and sides of the bowl.
- Lightly flour a surface and cut the dough in half and flatten each into a disk. Use two sheets of lightly floured parchment paper to roll the doughs to about ⅛ of an inch. Transfer to a baking sheet, wrap well in plastic and chill for two hours or overnight.
- In a food processor or blender, add the orange marmalade and chopped candied ginger. Should be very smooth. Set aside in the fridge for two hours or to use the next day.
Day Two
- Use a cookie cutter of about 3-inches in diameter to make 24 cookies, then a 1-inch cutter to remove the center of half the cookies. Roll out the scraps and chill till frim before cutting out more cookies. It’s ok to take turns chilling the dough if it gets too sticky and difficult.
- Preheat the oven to 325°f. If you can, position two racks in the center.
- Transfer cookies to a prepared baking sheet, about 12 cookies with an inch of space to each pan. Freeze the cookies for 10 minutes or until firm before baking.
- Cookies will have to be made in batches, try not to reuse a hot baking sheet.
- The whole cookies need 6 to 9 minutes in the oven. Keep an eye for golden edges! The cookies with the centers removed need only 5 minutes or so depending on how big your cookie cutter is.
- Once the cookies have cooled, spread the orange ginger marmalade generously on the whole cookies. Top with the windowed cookies and dust with confectioners sugar.