17 December 2012

Linzer Cookies

These cookies is belived to have originated in the Linzer Torte, the famous tart from the Austrian city of Linz. They are a holiday classic in the Austrian, German, Swiss and Hungarain traditions, often eaten in Chrismtas.  The Linzer Torte is said to be the oldest-known cake in the world. Old or not is always a good idea to make these cookies, not only for their gorgeous presentation also because their soft and delicate taste. I used almond flour into the mixture, but you can also use hazelnut, walnuts or even pecan nuts. Also with the jam are other alternatives, orinally is spreaded with a red jam such as raspberry, blackcurrant or like in my case with cherry jam, but you can fill them with your favorite jam taste.

INGREDIENTS makes 14 cookies
190 g all-purpouse flour
1/2 teaspoon baking powder
3/4 cup almond flour
2 tablespoons confectioners sugar, plus more for sprinkiling
a pinch of salt
1/2 teaspoon groud cinnamon
110 g unsalted butter at room temperature
55 g white sugar
1 teaspon vanilla extract
1 large egg
Cherry jam for filling

Sift the flour and baking powder together into a bowl and place aside. Pulse the almond flour, confectioners sugar, salt and cinnamon in a food processor until finely groud, transfer to the bowl of the mixer.

Add the butter and the sugar and beat until fluffly. Mix in the vanilla and the egg. Add the flour mixture and mix until combined. Divide the dough, wrap in plastic and refrigerate until firm, at least 2 hours.

Preheat the oven to 180º and prepare the baking tray with parchment paper or baking sheets.
Roll out the dough on a lightly floured surface and cut with your favorite cutter and cut out the centers of half.

Place the cookies on the baking tray, make sure you leave 5 cm between each other. Bake for 8-10 minutes until pale golden. Remove from the oven, leave the cookies on the tray for 2 minutes and transfer to racks to cool.

Sprinkle the top part of the cookies with confectioners sugar. Spread the jam onto uncut cookies. If jam is too liquid you will need to heat it to thicken. 

recipe adapted from Martha Stewart

These cookies are crisp, but once they are filled with the jam they become to soft little by little. So if you prefer to eat them cripy just fill them the day you going to serve them. Either options are nice.

Is just one week left to xmas eve 

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