Delicious Cut-Out Cookies with Pistachio Ganache
These egg-free cut-out cookies are a gorgeous treat for your Easter table. They are cute, delicious, and loved by young and old, and the magnificent almond flavor combines perfectly with the pistachio ganache. Happy Easter!
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Equipment
- Baking sheet
- Hand or stand mixer
- Cling film
- Bowl
- Rolling Pin
- Parchment paper/silicone mat
- Easter Linzer cookie cutter
- Microwave-safe bowls
Ingredients
Ingredients Cookies
- 10.6 oz Flour
- ½ cup Granulated sugar
- 2 tbsp Vanilla sugar
- 1 pinch Kosher salt
- 1 cup Ground almonds
- 8.82 oz Margarine
- 3 tbsp Water
Ingredients for pistachio ganache
- 10 oz White chocolate chips
- ½ cup Heavy cream
- 1 tbsp Butter or margarine
- 2 tbsp Vanilla extract can be replaced with Whiskey or Rum for a boozy ganache
- 2 tbsp Pistachio paste
Instructions
Dough
- Place 10.6 oz Flour, ½ cup Granulated sugar, 2 tbsp Vanilla sugar, 1 pinch Kosher salt, and 1 cup Ground almonds in a bowl and form a mold in the middle.10.6 oz Flour, ½ cup Granulated sugar, 2 tbsp Vanilla sugar, 1 pinch Kosher salt, 1 cup Ground almonds
- Cut 8.82 oz Margarine into pieces and pour into the well.8.82 oz Margarine
- Mix lightly with your hands.
- Add 3 tbsp Water and knead into a dough using a food processor (dough hook).3 tbsp Water
- Then wrap the dough in cling film and place in the fridge for 30 minutes.
Cutouts
- Preheat the oven to 170°C / 338°F fan and line two baking trays with baking paper.
- Spread some flour on the work surface and roll out 1/3 of the dough to 3 mm / 1/8 inch. Keep the remaining dough in the fridge until needed.
- Cut out Easter cookies using the cookie cutter. Always make sure that there are the same number of cookies with and without the Easter motif so that there are no problems when assembling.
- Bake the cut-out cookies for 10-12 minutes.
- Once baked, transfer to a cooling rack and leave to cool.
Pistachio Ganache
- In a microwave-safe bowl, heat up 10 oz White chocolate chips in 40-second intervals while mixing between each interval until the chocolate is molten.10 oz White chocolate chips
- In a measuring cup (plastic or glass) heat up ½ cup Heavy cream, 1 tbsp Butter, 2 tbsp Vanilla extract, and 2 tbsp Pistachio paste until they are hot (about 60-80 C).½ cup Heavy cream, 1 tbsp Butter, 2 tbsp Vanilla extract, 2 tbsp Pistachio paste
- When they heat up well, pour them over the molten chocolate.
- Use a mixer to combine everything well together, then cover with cling film, and chill in a fridge for 1-2h or overnight if you wanna assemble the cookies the next day.
Assemble
- Beat the pistachio ganache with a mixer until soft and fill it into a piping bag with a tip (I used Wilton 4B).
- Pipe the pistachio ganache onto the cookies without the Easter motif.
- Then place the cookies with the Easter motif on top and press them together lightly.
- Arrange the filled cookies and serve.
Notes
You can also bake the two trays at the same time. Just make sure that you swap the trays halfway through baking (approx. 6 minutes) so that all the cookies are baked evenly.
Nutrition
Serving: 1Cookie | Calories: 282kcal | Carbohydrates: 24g | Protein: 4g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 133mg | Potassium: 106mg | Fiber: 1g | Sugar: 13g | Vitamin A: 528IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 0.4mg
Calories: 282kcal
Servings: 23 Cookies
