-
1
In a food processor, finely grind the pistachios.
-
2
Add the butter and 1 cup sugar and pulse to combine.
-
3
Pulse in the egg and orange-blossom water.
-
4
In a small bowl, combine the flour, cornstarch, cinnamon, orange zest, nutmeg, salt and clove.
-
5
Add to the food processor and pulse until the mixture forms a moist dough.
-
6
Divide dough in half and flatten each half into a disk.
-
7
Wrap tightly with plastic and refrigerate 4 to 6 hours.
-
8
Place parchment paper on three large baking sheets.
-
9
(If you dont have three, roll out the dough in smaller batches and keep the rest refrigerated.)
-
10
Take one disk of dough and roll it out on a floured surface to 1/4-inch thickness.
-
11
Cut into 3-inch rounds, and transfer to a prepared baking sheet.
-
12
Use a 1 1/2-inch cutter to stamp out a hole from the center of half (not all) of the cookies (this will form the window for the cookies).
-
13
Transfer the smaller cookies to a prepared sheet.
-
14
Repeat with the remaining dough.
-
15
Gently combine and reroll any scraps.
-
16
You will have three shapes of cookies on the cookie sheets: rings, large round cookies and small round cookies.
-
17
Wrap each tray with plastic and refrigerate for 30 minutes.
-
18
Heat the oven to 325 degrees.
-
19
Bake cookies until just golden, about 15 minutes for the small rounds, and 18 to 22 minutes for the larger cookies.
-
20
Transfer to a wire rack to cool completely.
-
21
Put the marmalade in a microwave-safe bowl; microwave for 20 seconds and stir, until it's warm and easier to spread.
-
22
Or heat slowly in a small pot over low heat.
-
23
Spread each large round cookie with marmalade.
-
24
Top with a large ring-shaped cookie.
-
25
Spread half the small round cookies with marmalade and top with the remaining small round cookies.
-
26
Generously dust all cookies with the rest of the confectioners' sugar.
