Hindbærsnitter

• 1/2 vanilla bean
• 2 1/4 cups powdered sugar
• 2/3 cup butter softened
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3 3/8 tablespoons water
• 1 2/3 cups powdered sugar
• lemon juice
• 7/8 cup raspberry jam
• crushed pistachios
• raspberries Lyophilized

1. Split the vanilla pod in half lengthwise. Run the unsharpened side of a knife down the length of each pod half to scrape the seeds. Add them 70 grams of powdered sugar.
2. In a medium-sized bowl, put the softened butter and add the vanilla sugar. Mix.
3. Add the flour and baking powder. Stir and then, gradually add in the water. Knead to get a homogeneous dough ball.
4. Cover with a film and refrigerate for 30 minutes.
5. Preheat oven to 190 degrees Celsius.
6. Remove the dough from the refrigerator, wait for 5 to 8 minutes before rolling it out finely on a working surface. Since you are going to superimpose 2 layers of dough, it is better to have a thin layer of dough.
7. Using a round cookie cutter, cut your circles (around forty) and place them on a baking sheet covered with parchment paper.
8. Bake for 8 minutes.
9. In the meantime, pour 200 grams of icing sugar in another medium-sized bowl. Add a few drops of lemon juice for a fluid icing. Make sure the icing is not too liquid so that it does not run off your cookies.
10. Place the cookies on a wire rack to let them cool. Spread raspberry jam on half of them and cover with a second circle.
11. Glaze the cookies when coo. Directly add the pistachios and lyophilised raspberries on top.
12. Allow the icing to set.

vanilla bean, powdered sugar, butter, flour, baking powder, water, powdered sugar, lemon juice, raspberry jam, pistachios, raspberries lyophilized

Taken from www.yummly.com/recipe/Hindbrsnitter-781864 (may not work)