Ingredients for Easter pistachio cookies:

300 g plain flour
60 g ground pistachios
100 g icing sugar
100 g butter
2 egg yolks
slightly tangy jam

Method:

Using the flour, ground pistachios, sugar, butter and egg yolks, prepare a smooth dough. Wrap it in cling film and let it rest in the fridge. Then roll it out and cut out egg shapes.

The centre can be cut out either using a cookie cutter with an inner design, or by using mini Easter-themed cookie cutters to create an opening in the top biscuit. Bake on a tray lined with baking paper.

Once cooled, sandwich the biscuits together in pairs with a slightly tangy jam.

Tip: If the dough is too sticky, add a little flour. If it is too dry, add a small amount of butter.

Cookie cutters used: Easter egg + mini sheep + mini bunny head