Pistachio Linzer tart from Dessert Person: Recipes and Guidance for Baking with Confidence (page 85) by Claire Saffitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute hazelnuts, almonds, pecans, or walnuts for pistachio nuts.

  • Astrid5555 on May 02, 2021

    There’s something with Claire Saffitz’s cake and cookie batters that just makes you want to eat them raw. This is the most delicious cake batter ever, and it also bakes into a delicious cake as well. Being Austrian it was kind of strange to use pistachios and raspberry jam for a Linzer tart when you traditionally only use hazelnuts or almonds and red currant jam. However, this was one of the best Linzer tarts I have ever eaten.

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