Pistachio Jam Cakes are buttery cookies lightly scented with rose water and vanilla, filled with sweet apricot jam and garnished with shaved pistachios.
Ingredients for jam and pistachio cakes
2 cups all-purpose flour
1/2 cup powdered sugar (a little more to decorate the dough)
1 egg
150 g butter
1/2 teaspoon vanilla
Apricot jam
2 teaspoon salt
A teaspoon of baking powder
Grated pistachio
How to prepare jam and pistachio cakes
Mix all the dry ingredients together except vanilla, then sift several times (flour, salt, baking powder), and set aside.
The butter should be soft and at room temperature.
Beat the butter and sugar (preferably with an electric mixer at medium speed) for 2 to 4 minutes.
Add the egg to the bowl and speed up the electric mixer.
Add vanilla to egg complex.
Whisk again and make an even mixture.
Add the dry ingredients to the egg content gradually until you obtain a creamy and even dough.
Refrigerate it for an hour.
Take the paste out of the refrigerator, then spread it on a surface to a thickness of 3-4 mm. You need 2 stamps. The largest layer should be at the bottom and the smallest (with the gap) at the top. Use a paste stamp.
Place the dough on a greased baking tray set on an oven tray.
Preheat the oven at 150 degrees Celsius for 15 minutes. Then put the tray in the oven for 10 to 15 minutes until it is cooked.
When it changes color to golden, set it aside and let it cool.
Pour the apricot jam onto the larger layer, cover it with the smaller layer, then sprinkle the grated pistachios.
Serve it with a cup of tea or coffee.