Time: 4 hours.
Complexity: easily
Quantity: 24 cookies

Linskoye cookies are nut sandwich cookies dusted with powdered sugar and featuring windows through which a bright, glossy jam glistens. They look very elegant and are baked for special occasions, such as New Year's or Christmas. To make these cookies, you'll need two star-shaped cutters, one large and one small. Ground macadamia nuts are mixed into a dough made of flour, sugar, egg, and butter, and then the shapes are cut out. Half of the stars will remain whole, and the other half will have small star-shaped windows cut into them. When the cookies are ready, sandwich two of them together with a tropical filling of pineapple and passion fruit.

Ingredients:

• 3/4 cup salted macadamia nuts
• 3/4 cup + 2 tablespoons granulated sugar
• 1.5 cups premium flour + extra for work
• 1/4 tsp baking powder
• 110 g unsalted butter, room temperature
• 1/4 cup light brown sugar
• 1 large egg
• 0.5 tsp vanilla extract
• 1/4 tsp coconut extract
• 1 cup chopped dried pineapple pieces
• 0.5 cup frozen passion fruit pulp, defrosted
• 1/3 cup water
• Powdered sugar, for dusting

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

macadamia nut, premium flour, brown sugar, eggs, coconut extract, Dried pineapple, passion fruit

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Preparation:

Step 1
• In a food processor, pulse the macadamia nuts with 1/4 cup granulated sugar until finely ground. Stir in the flour and baking powder. In a large bowl, beat the butter, brown sugar, and 1/2 cup granulated sugar with a mixer on medium-high speed until fluffy, 3-5 minutes. Stir in the egg and both extracts.
Step 2
• Reduce mixer speed to medium-low; beat in the nut-flour mixture. Divide the dough in half and form each piece into a disk; wrap each disk in plastic wrap. Refrigerate until firm, at least 2 hours or overnight.
Step 3
• Meanwhile, prepare the filling.Combine the dried pineapple, passion fruit, remaining 2 tablespoons of granulated sugar, and water in a saucepan and bring to a boil over medium heat. Cook until the pineapple is very soft, 6-8 minutes. Puree the mixture in a mini food processor. Let cool.
Step 4
• Position racks in the upper and lower thirds of the oven; preheat to 350°F (175°C).
Step 5
• Working with one disk of dough at a time, roll it out on a floured work surface to a thickness of 0.5 cm. Using a 8 cm star-shaped cookie cutter, cut out shapes from the dough. Place them 2.5 cm apart on two clean baking sheets.
Step 6
• Gather the scraps, roll out the dough, and cut out more stars. Cut a small 2 cm star in the center of each half of the star. Refrigerate for 20 minutes to firm up the dough.
Step 7
• Bake, rotating the baking sheets halfway through, until the cookies are golden brown, 18 to 20 minutes.
Step 8
• Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Step 9
• Spread the filling on the whole cookie. Dust the window cookies with powdered sugar and carefully place them over the filled cookies.

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