Vanilla Linz pudding cookies with pistachio cream

Linz pudding cookies are a popular Czech classic in a modern twist. Thanks to the pudding powder in the dough, the cookies have a velvety, crumbly texture that literally melts on the tongue.

For this, I created a cream loosely inspired by Dubai chocolate , except I omitted the crispy dough and replaced the milk chocolate with white chocolate. The pistachios make a velvety smooth cream and work perfectly with the dough.

It's a type of Christmas cookie that is absolutely crumbly and melts in your mouth. It smells of vanilla and looks and tastes elegant.

Dough for vanilla Linz pudding cookies

Ingredients

– 250 g of plain flour Farina per Dolci (Molini Pizzuti)
– 1 vanilla pudding powder (40 g)
– 200 g cold butter (cut into cubes)
– 80 g powdered sugar
– 2 egg yolks
– a pinch of salt
– vanilla extract or organic lemon peel

Procedure

1. Mix the flour, baking powder, salt and sugar. Add the butter and egg yolks and quickly mix into a smooth dough.

2. Wrap it in cling film and let it rest in the fridge for at least an hour (ideally overnight).

3. Let the dough rest at room temperature for a few minutes before rolling it out, then roll it out to a thickness of about 5 mm. Cut out shapes and bake at 170°C for about 8-10 minutes on top and bottom heat, until the dough is lightly golden.

4. Let cool and cover with pistachio cream.

The result is wonderfully crispy Linz cookies.

If you use good quality flour for the cookies, you will have a perfectly soft and buttery texture. The light vanilla flavor combined with the pistachio cream is luxurious and festive. This is simply the perfect recipe for those who want modern Christmas cookies that look and taste exceptional.