Ingredients
Scale
- 2 1/2 cups (315g) all-purpose flour, plus more for dusting
- 1 cup (227g) unsalted butter, cold and cubed
- 1/2 teaspoon salt
- 1/2 cup (120ml) ice water
- 1 cup (283g) raspberry jam (seedless preferred)
- 1 tablespoon lemon juice
- 1 cup (100g) shelled pistachios, finely chopped
- 1/4 cup (50g) granulated sugar
- 1 tablespoon almond extract
- 1 large egg, beaten
- 1 tablespoon milk
- Powdered sugar for dusting (optional)
Instructions
- In a large bowl, whisk together the flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Form into a disc, wrap, and refrigerate for at least 2 hours.
- Mix raspberry jam and lemon juice in a small bowl. Combine finely chopped pistachios, sugar, and almond extract in another bowl.
- Preheat oven to 375°F (190°C). Roll out chilled dough into a rectangle. Spread raspberry jam on half, pistachio mixture on the other. Fold pistachio half over raspberry half. Cut into 1-inch wide strips, twist, and place on baking sheets.
- Brush with egg wash. Bake for 15-20 minutes, or until golden brown. Cool on wire rack. Dust with powdered sugar, if desired.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 250 kcal
- Sugar: 12 g
- Fat: 14 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g