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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.
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2
In a medium-sized bowl, put the softened butter and add the vanilla sugar. Mix.
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3
Add the flour and baking powder. Stir and then, gradually add in the water. Knead to get a homogeneous dough ball.
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4
Cover with a film and refrigerate for 30 minutes.
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5
Preheat oven to 190 degrees Celsius.
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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.
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7
Using a round cookie cutter, cut your circles (around forty) and place them on a baking sheet covered with parchment paper.
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8
Bake for 8 minutes.
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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.
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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.
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11
Glaze the cookies when coo. Directly add the pistachios and lyophilised raspberries on top.
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12
Allow the icing to set.
