Tuesday, February 15, 2011

Linzer Cookies

1 1/4 cups almonds
2 3/4 cups all purpose flour
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam
powdered sugar for dusting tops

Preparing the cookies:
Finely grind the almonds with the flour in a food processor. Combine this mixture with the spices, salt and baking powder.

Cream the butter and sugar together. Add the egg and mix. Scrape the bowl and add the dry ingredients. Mix until combined.

Turn the dough on a clean surface and flatten to a rectangle that is about 1 inch thick. Wrap in plastic wrap and let it rest in the refrigerator for at least 2 hours.

Roll the dough to about 1/16-inch thick. Cut with desired cookie cutters and place on sheetpan lined with parchment. Using a small cutter, cut a shape out of half of the cookies which will be the tops. Refrigerate the cookies for an hour before baking.

Preheat oven to 350 degrees F. Bake for approximately 8 minutes. Let the cookies cool completely.

To assemble, dust the tops with powdered sugar. Pipe a little bit of raspberry jam on bottom cookies and place the top on the jam, applying a bit of pressure so the cookies stick.


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