Friday, 2 December 2011

Austrian-inspired Linzer cookies


I love Sables (Shortbreads) and anything looking like them or feeling like them. I enjoy when it's sandwiched with jam inside, since my childhood. So these Austrian inspired Linzer cookies come just at the right time. 

I love the melting texture, and that pecan-cinnamon-raspberry jam trio is just a brilliant idea. My husband is already asking for more (He’s a cookie monster).

Now you can add a pinch of clove or replace the pecan by the almond powder but I think you should try this version first! Yummy!
 
Ingredients
For about 30 mini pieces
Prep: 10 min/ Baking: 10 min

The cookie dough
  • 150 flour (or 100 g flour + 50 g corn flour such as maizena)
  • 100 butter, in cubes
  • 50 g powder sugar
  • 1 egg yolk
  • 50 g slightly toasted pecans, ground into powder
  • ½ tsp of cinnamon
  • 1 tsp of vanilla extract
  • A pinch of salt
finishing
  • Icing sugar
  • 1 egg yolk
  • Raspberry jam

Preparation


Method 1: Mix the flour with salt, cinnamon and sugar. Work the flour mix and the butter in cubes as if you are making a shortcrust dough. Incorporate the pecan meal. Add the egg yolk that you would have beaten with a fork. Do not overwork the dough.
Method 2: beat the butter and sugar until fluffy and creamy. Add in the egg and continue beating.

Add the other ingredients and form a dough.

Cover the dough with a cling film, flatten it and refrigerate for 30 min.

Roll out the dough about 5 mm thick. Cut the shapes you want. You want to have an even number between the side with a hole and the other side that will be used as the bottom of the linzer cookie. 
So cut out the centers of half of the cookies.

Place the cookies in a baking sheet covered with parchment paper. Put it in the refrigerator for about 15 min. In the meantime, preheat the oven at 180 degrees C.

Bake for about 10 min until they are lightly brown.

Remove from the oven and let them cool on a wire rack. (You will be sandwiching two cookies together and there will be a small

To Assemble Cookies: Place the cookies with the holes on a wire rack and dust the tops with powdered or icing sugar.

On the bottom surface of the full cookie (top of cookie will face out) spread a bit of jam. You don’t want it to be oozing from the cookies. Place the side with a hole on top and gently sandwich them.

You can store the unassembled cookies in an airtight container for few days until you need them, so they don’t go soaggy.

 

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