Pistazientaler

For pistachio thalers, prepare the shortcrust pastry from the first five ingredients and chill.

After an hour, briefly knead the dough and roll out to a thickness of about 3 to 5 mm.

Cut out cookies and bake at 180 degrees without hot air. Glue cooled cookies together with raspberry jelly and dip in hot chocolate glaze.

Sprinkle pistachio nuts on top of the cookies.

Preparation Tip:

Packed airtight, the pistachio thalers can be kept for at least three weeks

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