Pistachio Linzer Hearts

Happy Valentine’s Day, all my loves.

Pistachio Linzer Hearts
1/2 cup raw, shelled pistachios
2 T corn starch
1 tsp kosher salt
1/2 tsp baking powder
1/2 pound unsalted butter
1 cup confectioners sugar, divided
1 tsp almond extract
2 cups all purpose flour
1 jar red or purple jam

In a food processor, pulse together pistachios, corn starch, salt and baking powder until the mixture resembles green sand. Set aside.

With a mixer, cream together butter & 2/3 cup confectioners sugar. Add almond extract and mix in completely. Stir in pistachio mix, then stir in flour. Divide dough in half and wrap two discs in plastic wrap, using the wrap to pull together the crumbly dough. Refrigerate 1 hour, or more.

Heat oven to 325ºF. Roll out dough to 1/8″ thick. Cut out using a heart-shaped cookie cutter. Then, through half the cookies, use a slightly smaller heart cookie cutter to make small, heart-shaped windows. Move all to a silpat-lined sheet tray. Bake 13 minutes,
until the edges just begin to golden. Remove from the oven, let sit on tray a minute or two, then move to a wire rack to cool completely.

Heat jam in a small saucepan to loosen it. Smear the cookies without  windows with a bit of jam each. How much will depend on your preference and the size of your hearts. Over the cookies with the windows, sift the remaining 1/3 cup sugar. Make a sandwich with a jammed bottom and a sugared top. Use a demitasse spoon to fill the windows with a little extra jam.

Enjoy with tea and affection.