Raspberry Cookies

Wash the orange in hot water, pat dry and finely grate the zest.

Beat the butter with the sugar, a pinch of salt and some orange zest until creamy. Add the eggs, then mix in the flour, baking powder and ground almonds until a smooth dough forms.

Wrap the dough in cling film and refrigerate for about 2 hours.

Juice the orange. Stir 4 tablespoons of the orange juice into the raspberry jam and simmer briefly until the mixture thickens slightly.

Preheat the oven to 150 °C fan (175 °C conventional) and line a baking sheet with parchment paper.

Roll the dough out on a floured surface to about 0.5 cm thickness and cut into strips of approximately 20 × 4 cm. Press a longitudinal indentation into the center of each strip.

Spoon the jam into the indentations. Beat the egg yolk, brush the edges with it and sprinkle with chopped pistachios.

Place the strips on the baking sheet and bake for about 10 minutes, until the edges are lightly colored.

Cut the still-warm strips into pieces of about 2 cm and let them cool completely.