Approximately 40 pieces

Ingredients:
For the dough:
60 g pistachio nuts
* 250g flour
* 1 * level tsp Backin 75 g sugar
* 1 package vanilla sugar
* 125g butter or margarine * 1 egg (size M)

For the cast and for the filling:
200g caster sugar 3 tablespoons lemon juice
* about * about 4 tablespoons of rosehip jam or jelly red

Method:
for the first batter to finely grind pistachios.

Then flour and baking powder into a mixing bowl mix. Add remaining ingredients and add the ground pistachios and hand mixer with a dough hook to work with first briefly at the lowest, well then at the highest level.

then knead on a lightly floured work surface briefly into a dough. Place the dough in cling film wrapped around 1 hour in the refrigerator.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

roll out the dough portions on lightly floured surface about ½ inch thick. With a heart cookie cutter (about 5 cm diameter) cut out and place on baking sheet (covered with parchment paper). The scraps together again knead, roll out again and cut out more hearts - so many times until the dough is used up.

the baking sheets in succession move (along with hot air) in the preheated oven. The heart biscuits bake about 10 minutes per baking sheet .

hearts with the baking paper from the baking sheets to cool on cake racks and take leave.

Mix for casting and for filling the icing sugar with the lemon juice to a thick cast iron. The jam or jelly until smooth. Fill some of it in a freezer bag and cut a small corner.

One after another half of the heart on the top coat with the cast. Immediately two elongated strips jam or jelly in the middle of the heart spray and pull apart with a wooden stick. The cast can be determined.

The remaining heart on the bottom side spread with jam and sit down with the decorated hearts.

Pistachio heart Cookies Recipe