Ingredients
- 1½ cups all-purpose flour, spooned and leveled, plus more for rolling
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
- 12 tablespoons (1½ sticks) unsalted butter, softened
- ⅓ cup granulated sugar
- ½ cup shelled unsalted pistachios, finely chopped
- ½ cup thick lingonberry jam or other thick red berry jam
How to Make It
- Combine the flour, cardamom, and salt.
- Beat the butter and sugar with an electric mixer until fluffy, 2 to 3 minutes. Gradually add the flour mixture. Mix until the dough forms clumps. Stir in the pistachios.
- Press the dough into a rectangle on a sheet of lightly floured parchment paper. Roll it into a ¼-inch-thick 12-by-8-inch rectangle with a lightly floured rolling pin. With a long side facing you, spread the jam over the bottom half of the dough in an even layer. Fold the top half of the dough over to sandwich the jam. Wrap the dough in parchment and plastic wrap and refrigerate until very firm, at least 2 hours.
- Trim off the uneven ends of dough, then cut crosswise into ¼-inch slices. Place the slices 1½ inches apart on 2 parchment-lined baking sheets. Bake at 350°F until golden brown, 15 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
