• Temperature: 160
  • Cooking Time: 12 - 15 minutes

Pistachio & Almond Christmas Cookie Sandwiches

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Ingredients

For the Cookies:

155g Stork Baking Margarine, softened
100g icing sugar
1 tsp vanilla extract
200g all-purpose flour
100g pistachios, finely ground
¼ tsp salt

For the Almond Cream Filling:

100g icing sugar
2 tbsp Stork White Margarine, softened
1-2 tsp milk (adjust for consistency)
1/2 tsp almond essence

Step by step method

  1. Make the Cookie Dough:

  2. Cream together the Stork Baking Margarine and icing sugar until light and fluffy. 2. Gradually add the flour, ground pistachios, vanilla extract, and salt. Mix until a soft dough forms.
  3. Wrap the dough tightly in clingfilm and refrigerate for 30 minutes.
  4. Preheat your oven to 160°C. Roll the dough out to 5mm thickness on a lightly floured surface. Cut into stars for sandwiching.
  5. Place the cookies on a lined baking sheet and bake for 12-15 minutes, or until the edges are just golden. Allow to cool completely on a wire rack.

  6. Prepare the Almond Cream Filling:

  7. Beat the icing sugar and Stork White Margarine until smooth. Add a little milk as needed to achieve a spreadable consistency. Mix in the almond essence.

  8. Assemble the Cookies:

  9. Pipe or spread the filling onto one cookie and sandwich with another.

  10. Storage Instructions:

  11. Cookies: In an airtight container for up to 7 days at room temperature.
  12. Filling: Refrigerate in an airtight container for up to 5 days, allowing it to come to room temperature before assembling.