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apricot and pistachio stuffed cookies

Apricot and Pistachio Stuffed Cookies Recipe

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  • 35Mins
  • Medium
  • Rating: 5
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  • Preparation time: 00:20
  • Cooking time: 00:15
  • Freezing time:
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For the dough:

  • 2 cups of butter
  • 5 cups of Plain flour
  • 2 teaspoons of Vanilla powder
  • 1 cup of Caster sugar
  • 4 Egg yolks

For the filling:

  • 400 g of dried apricot paste
  • 0.75 cup of Rose water
  • 1 cup of ground pistachio nuts
  • 2 tablespoons of Icing sugar
  • 1 tin of NESTLÉ Cream
  1. Mix the soft butter with the flour using your hands until the mixture is homogenous.

  2. Make a well in the middle of the dry mixture. Add vanilla, sugar and egg yolks. Use your fingertips to mix the ingredients together.

  3. Mix the dough well until it can be formed into ball then knead it lightly pressing with hands until tit is smooth. cover and chill for at least 1 hour or until firm.

  4. In a casserole, add apricot paste and rose water. Stir on very low heat until the paste melts then remove from heat.

  5. Add pistachio, sugar and NESTLÉ Cream. Mix well until all ingredients are well combined.

  6. Generously sprinkle flour over the dough and place it between two sheets of greaseproof paper. Gently roll it between the papers to get a 3mm-thick dough.

  7. Cut out shapes with a cookie cutter, place cookies 1 cm apart on greased baking sheets. Bake in a 200c preheated oven for 10-12 minutes or until edges become light brown.

  8. Carefully remove the cookies and place them on a wire rack to cool.

  9. Spread a teaspoon of the filling on the surface of half the quantity of cookies. Then cover them with the remaining cookies.

  10. Dust the cookies with icing sugar.

Per Portion of 300g
Energy (kcal) 559
Protein (g) 7.5
Carbohydrates(g) of which Sugar 70
Fat (g) of which saturates (g) 29
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