German Pistachio Biscuits | Pistazientaler


 Pistachio rounds | Pistazientaler

Biscuits | Plätzchen


Recipie makes 45 biscuits

time to prepare and make biscuits: 50 mins

Baking time for each tray of biscuits: 10 mins



300g Plain Flour

100g Icing Sugar

Pinch of salt

150g of Soft Butter

3 Tbsp of Sour Cream

50g of Chopped Pistachios

4 Tbsp of Orange Marmalade



150g of Icing Sugar

2 Tbsp of Orange Juice

1 Tbsp Tangy sour jam

Madi’s tip: raspberry jam works well!

40g Whole pistachio’s for decoration



On a clean bench, lightly covered with flour, sift 30g of the flour and 100g of icing sugar.

Make a small well in the middle of the pile of flour and sugar mix

Place cut up butter, salt, sour cream and chopped pistachio’s in the well.

Using a knife, mix and make the dough smooth.

Knead gently into a round ball and put dough in clear wrap and place in the fridge for 1 hour.


Put oven onto 160 degrees

Cut some backing paper and cover trays


After the dough has rested for 1 hour

Take the dough out of the fridge and cut a ¼ portion.

Put this portion on the bench with flour and roll the dough with a rolling pin

Madi’s tip: aim for about ½ cm thickness

Using a cookie cutter cut out cookie from this rolled dough

Madi says you can also use the top of a glass cup with a diameter of about 3cm

Put cookies on the tray, place tray in the middle of the oven and turn oven down to 150 degrees.

Bake for 8 – 10 mins or until just turning golden.

Repeat this for the other batches of dough, make sure you let your batches cool down for 1 hour before icing!

Madi likes to stick two biscuits together with the orange marmalade to create a more decadent treat!



Place Icing sugar, orange juice, sour jam in bowl, combine until smooth.

Glaze the top of biscuits

Place remaining pistachios on top for decoration



Place biscuits in sealed container or tin

Line the container with baking paper

Store biscuits in cool area.