Home of the Heart Recipe Blog

Linzer Cookies

12/14/2017

Linzer Cookies

After travelling to Germany and being treated to a linzer torte, I was inspired to try these linzer cookies. The cookies have the same taste as the torte, but are easier to make and to share.

Toasted ground almonds are an important dry ingredient. As you can see, these are sandwich cookies. The bottom cookie is covered in raspberry jam and the top cookie has a cutout in the center. Typically, the cutout is round, but I have several miniature cookie cutters, so I thought it would be fun to use them. The results look almost look like ornaments, don't they?

Yield: 18 cookies Total time 3+ hours

Ingredients
2/3 cup almonds
1/2 cup packed all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup unsalted butter, room temperature
1 large egg
1 teaspoon pure vanilla extract
1 12-oz jar seedless raspberry jam
2 tablespoon powdered sugar for dusting (optional)

Directions
1. Preheat the oven to 350 degrees. Spread almonds on a rimmed baking sheet and toast in the preheated oven until lightly browned and fragrant, about 6-10 minutes. Be careful not to over-heat. Let cool.
2. While the almonds cool, whisk together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
3. Pulse the almonds and a 1/4 cup of the brown sugar in a food processor until they are finely ground. (Over-grinding will produce almond butter.)
4. In a large bowl, beat the butter and remaining 1/4 cup brown sugar with a hand mixer until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla.
5. Reduce speed to low and gradually add the ground almonds, then add the flour mixture in several additions. Mix until just combined being careful not to over-mix.

Directions (cont.)
6. Divide the dough in half, shape into disks, wrap securely in plastic wrap, and refrigerate to hours or until firm but not hard.
7. Preheat oven to 350 degrees and line 2 baking sheets with parchment.
8. On a lightly floured surface, roll out each piece of dough to 1/8 inch thickness. Cut out using cookies with a 3-inch cookie cutter. Place on baking sheet.
9. Using a smaller cookie cutter, cut out the centers of half of the cookies on one of the baking sheets. (You can re-roll the scraps to make more cookies)
10. Bake one sheet at at time, rotating the cookie sheet half way through until the edges of the cookies begin to brown, 8-10 minutes for the bottom cookies, and 6-8 minutes for the top cookies. Cool slightly, then transfer to a wire rack.
11. When the tops are cool, you may dust them generously with powdered sugar.
12. When about ready to serve, spread about a small amount of raspberry jam on the bottom cookies and add the tops, pressing gently. Keep in a sealed container at room temperature for up to five days.
Note: These cookies can be crumbly, so handle with care.

This recipe is adapted from Real Simple , November 2010

I hope you enjoy this recipe. Let me know if you've tried it and how it turned out.

Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

0 Comments

Almond Snowcap Cookies

12/20/2016

1 Comment

Almond Snowcap Cookies

If you like almonds, raspberry jam, and coconut, and a shotrbread-like crust, you're bound to enjoy this bar cookie. This recipe was handed on down to me through my family and has been a favorite ever since, being a simple variation of linzer torte.

Serves: 48 pieces Preparation time: 30 minutes Baking time: about 35 minutes total

Ingredients
3/4 cup half butter, half shortening
3/4 cup confectioners sugar, sifted
1 1/2 cups flour
1 cup raspberry jam
3 egg whites
1/2 cup granulated sugar
1/2 cup flaked coconut
1/2 cup ground almonds (grind in blender or food processor), toasted if you like
1/2 cup sliced almonds, toasted if you like

Note: Hazelnuts can be substituted for the almonds.

Directions
Heat oven to 350 degrees
1. Cream shortening and butter together with the confectioners sugar, then blend in flour.
2. Press evenly in bottom of ungreased pan 13" x 9" x 2" and bake for about 12 to 15 minutes just until it begins to brown on the edges.
3. Meanwhile, beat egg whites until foamy. Beat in sugar, 1 tablespoon at at time, beating until stiff and glossy.
4. Fold in the coconut and the ground almonds.
5. When the bottom layer is baked, spread the jam over it while it is still hot.
6. Spread the egg white mixture over the jam and sprinkle with the sliced almonds.
7. Bake 20 minutes longer.
8. Cool and cut into 1 1/2" squares. Store in an airtight container.

I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out.

Good cooking to you! Merry Christmas and Happy Holidays!
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

1 Comment

Leckerli -- Swiss Cookie

12/1/2016

0 Comments

Swiss Leckerli cookie

Leckerli is the first cookie I make for the Christmas season because it takes three to four weeks to "ripen". I have fond memories of enjoying chewy leckerli with good coffee from the kitchens of my Swiss friends who keep these in their pantries all year long to enjoy at any time. Each Swiss canton has it's own variation. This recipe is a combination of one of my friends recipes and the ingredients from a box of leckerli I once bought in Bern. The fresh citrus and spices make these cookies smell heavenly as they bake. They are labor intensive, but oh so worth the time.

Makes about 60, 2" x 2" cookies Preparation time: 2 hours Ripening time: 3-4 weeks

Ingredients
1 cup honey
1 cup sugar
1-1/2 tablespoons Kirschwasser
1/4 cup fresh grated lemon rind
1/4 cup fresh grated orange peel
1/2 cup finely ground filberts (hazelnuts)
1/2 cup finely ground almonds
1 teaspoon ground cloves
2 teaspoons ground cinnamon
3-1/2 cups unbleached flour
1/2 cup soy flour
1/2 cup confectioner's sugar
1 tablespoon fresh lemon juice

Directions
1. In a large saucepan, slowly heat the honey and sugar together, bringing to a boil.
2. Remove from heat and add the Kirshwasser.
3. Stir in the fruit peels, nuts, and spices.
4. Stin in the flour gradually until the dough cleans the sides of the pan. (If, after 15 minutes, the dough is stil sticky, add a little more flour.)
5. Set the oven at 350 degrees.
6. While the dough is still warm, roll half of it (at a time) out on a lightly floured board to aout 1/4 thickness. Cut into 2 x 2 inch bars with pizza cutter.
7. Transfer cookies to greased baking sheets and bake for about 15 minutes or until golden brown.
8. While cookies are baking, make the glaze. In a small bowl, mix together the confectioner's sugar and lemon juice until lumps have dissolved.
9. Once the cookies are baked, transfer to cooling racks and brush with the glaze.
10. Store 3 to 4 weeks in an airtight contianer until soft. If the cookies still need softening after that time, add small pieces of cut apple to the container and store a few more days.

Tips:
* Consider getting an adjustable rolling pin with measuring rings.
* If the dough cools too much while you're rolling it out, reheat on low for a minute or two. Just be careful you don't get it so hot it burns your fingers while you are shaping it.
* Keep gathering up scraps of dough and re-rolling until all of the dough is used up.
* If you're eager to taste test a cookie before storing it, do so while it is still warm. Once cooled, it could break your teeth until it's been aged a while!

Rolling Out the Leckerlie on Floured Pastry Cloth and Rolling Pin Cover

Cutting the dough with a Pizza Cutter

Cut Cookie Read for Baking

I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Feel free to share your favorite holiday recipes in your comments.
Good cooking to you! Merry Christmas and Happy Holidays!
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

0 Comments

Linzer Cookies

Almond Snowcap Cookies

Leckerli -- Swiss Cookie

Author

Archives

Categories