Monday, November 4, 2013

Linzer Cookies with Raspberry Jam Recipe

  • 110g butter
  • 30g sugar (room tempature)
  • 1 egg
  • 60g almond powder
  • 2 tablespoon Sugar powder
  • teaspoon Salt
  • teaspoon Cinnamon
  • 240g flour
  • ½ teaspoon Baking powder
  • Sugar powder
  • 1 cup of raspberry jam

  1. Add in a food processor or a medium bowl and whisk together the butter and sugar. After 1 minute add an egg and whisk another minute.
  2. Add in and whisk the almond powder, sugar powder, salt, cinnamon powder in the mix and mix them toghether.
  3. Put flour and baking powder to the mix and whisk them together as well
    (if the mixture is to thick, add a little water, I put about 2 tsp.)

  4. Wrap the dough in plastic wrap, and refrigerate until firm at least 2 hours.
  5. On a lightly-floured surface, roll out each piece of dough to a ⅛-inch thickness.
    Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Reroll and cut the scraps as necessary.
  6. Bake, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
  7. Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon jam on the remaining cookies and top with the sugared cookies.  

Note: Makes 36 cookies

Original Recipe: bakingschool Related Posts Plugin for WordPress, Blogger...


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