Ingredients

• 70 gram packet (½ cup) shelled pistachio nuts
• 400 gram block frozen sweet pastry, defrosted
• ½ cup lemon curd or honey

Lemon icing

• about 1 cup icing sugar
• grated rind and juice 1 lemon

Method

1. Process the pistachio nuts in a food processor until they are finely chopped.
2. On a floured board, work the nuts into the pastry.
3. Roll out the dough to 3-4mm thickness and cut into hearts 5cm wide. Place on a greased baking tray.
4. Cut small 1-2cm round centres out of half the hearts. Re-roll the rounds of dough to make more biscuits.
5. Bake at 180ºC for 12-15 minutes. Cool on a wire rack.
6. Spread each holed heart with lemon icing and then join to a heart base with the lemon curd. Repeat with the remaining hearts.

Lemon icing

1. Mix the lemon rind and sufficient lemon juice with the icing sugar to make a thin icing.