Matcha Pistachio Linzer Biscuits Recipe By Holly Belle Wood

Directions

1. 1 In the bowl of a stand mixer, cream together the butter, icing sugar, egg yolks, and vanilla bean paste on medium speed until pale and fluffy. Scrape down the sides of the bowl.
2. 2 Add the plain flour, pistachio meal, and salt. Mix on low speed or pulse gently until a soft dough forms. Divide the dough in two, wrap in plastic wrap, and refrigerate for 3–4 hours, or overnight for the best result.
3. 3 Preheat the oven to 150°C (fan-forced). Line two baking trays with baking paper. Roll the chilled dough to 3–5mm thickness and cut into shapes. On half the cookies, cut a small circle in the centre for the tops. Bake one tray at a time for 10–12 minutes, until the edges are lightly golden. Cool for 5 minutes on trays, then transfer to a wire rack.
4. 4 Place chopped white chocolate in a heatproof bowl. In a small saucepan, heat the cream on low until steaming. Add matcha powder and whisk until smooth. Pour over white chocolate, cover, and rest for a few minutes. Add butter and stir until glossy. Allow to cool, then refrigerate until slightly firm.
5. 5 Once set, whip the ganache in a stand mixer with the paddle attachment until light and airy. Transfer to a piping bag fitted with a small round tip.
6. 6 Dust the cookie tops with icing sugar. Pipe or spread 1–2 teaspoons of whipped ganache onto the bases, leaving a small border. Gently sandwich with the tops so the ganache peeks through the centre. Store in an airtight container at room temperature for up to 1 week.