Skip to main content

Linzer Cookies~ Baking Partners Challenge



Linzer Cookies

Baking partners challenge for February,Valentine month is heart shape Linzer cookies. This recipe was suggested by Swathi. Swathi send us two cookie recipes- Linzer heart cookies and heart shaped crunchy seed cookies.Linzer cookie recipe is egg less almond flavored cookies. It is buttery and delicate sandwiched cookies. The filling is jam/fruit preserve. Try this yummy cookies,you will surely love it.

Adapted from Alice Medrich, Chewy, Gooey, Crispy, Crunchy

Ingredients
 Unbleached all-purpose flour-1  cup 2 tablespoon  (5.06 ounces)/145g
Ground almonds and/or hazelnuts-1/2 cup (2.5 ounces) 63g
Sugar-1/4 cup (1.75 ounces)/50g
Salt- 1/8 tsp
Ground Cinnamon- 1/8 tsp
Ground clove- 1/8 tsp
Butter- 8 tbs
Almond extract- 1/8 tsp
 Lemon zest- 1 tsp
Orange zest- 1 tsp
Strawberry jam-
Powdered sugar for dusting





Blanch almond and process in food processor till fine powder along with one tsp powdered sugar. (you can also use store brought almond meal)
In a bowl of combine the flour, almond powder, granulated sugar, salt, cinnamon, cloves , almond extract and the lemon and orange zests or extracts  and mix well. Add the butter and mix until mixture looks damp and crumbly. Continue mixing until all the dough comes together.  Remove the dough, press it into a ball, and knead it a few times to be sure all of the dry ingredients are blended into the dough.
Press the dough into a flat square and refrigerate for 2 hours till firm and easy to handle
 Preheat the oven to 325°F. Position racks in the upper and lower thirds of the oven.

Remove dough from the plastic wrap and dust with flour.Roll the dough to a thickness of 1/8 inch between sheets of wax paper or between heavy plastic sheets . Turn the dough over once or twice while you are rolling it out to check for deep wrinkles, if necessary, peel off and smooth the paper or plastic over the dough before continuing to roll it. Dip the edges of the cookie cutters in flour and cut desired shape and size  Cut a smaller shape from the center of half of the large shapes. Using a spatula gently lift each cut out cookie and transfer to cookie sheets. Leave two inch space between each cookie.
Bake for 12 to 15 minutes , or until the cookies are just beginning to color at the edges. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking.

Let the cookies firm up on the pan for 1 to 2 minutes and then transfer the cookies to cooling racks.Before assembly allow the cookies to cool down completely. Sandwich each cookie with a layer of jam( cutout cookie on top of each preserve-covered cookie) and dust with powdered sugar before serving.
 Leftover cookies can be stored in an airtight container.


Try this
Hope you will all enjoy!

Comments

Post a Comment

Popular Posts

12 Best Traditional Kerala Snacks - Tea Time Snacks

 12 Best Traditional Kerala Snacks - Tea Time Snacks  Are you looking for some light bites to indulge during tea time? Well, you have come to the right place. Kerala cuisine has an exhaustive list of traditional tea-time snacks.  The list of ingredients is available in your pantry, making it possible to make these delicious snacks. Many of these snacks, can be quickly whipped up with rice flour, coconut, and jaggery. I am sharing a list of snack recommendations from Kerala that are easy to cook at home. These sweet and savory snacks are heartwarming and will make you nostalgic. It is by no means is a complete list. I am sharing some of the top picks of this blog in one space for easy reference. If you like to try, more recipes check my earlier post on 10 Quick and Easy Kerala Snacks/ Tea time snacks that you can make in under 20 minutes . Do you have any favorite snack that is simple and easy to make? I would love to hear about your favorite traditional snacks. Please share your idea

Uzhunnu Vada/Urad Dal Vada

Uzhunnu Vada/Urad Dal Vada Uzhunnu vada or medu vada is a very common snack in south India and is a perfect accompaniment with a cup of hot piping tea.I like it as a snack but again cannot resist when it is served with idli,sambar and chutney as breakfast. One might wonder where does all the aroma come from? The  plain deep fried lentils is by itself flavorful because I make them often for  vada curry. But in uzhunnu vada the addition of pearl onions,ginger and curry leaves imparts a wonderful aroma that is irresistible.This is something I really missed when I came here to the US until I started making my home made version. Try this you will surely love it. Ingredients Urad Dal/Black lentil skinless- 1 cup Rice flour- 2 tsp Pearl Onions- 4-5 Ginger finely chopped- 1 inch thick Curry leaves finely chopped- 1 spring Green chilly  finely chopped- 3 Whole black pepper- 5-6 salt to taste Oil- 2 cup to fry Wash and soak urad dal and rice for about 4-5 hours. Drain

Kerala Beef Vindaloo- Anglo-Indian Recipe

Kerala Beef Vindaloo Vindaloo is often synonymous with fiery, bold, pungent curries. It is one Indian curry that needs no introduction. It is lip-smacking delicious, tenderly cooked meat in a spicy gravy. It is almost pickle like with flavor of vinegar and ground mustard. But again, the perfect vindaloo curry strikes the right balance with chilies, aromatic spices, and vinegar- a perfect balance of acidity, spicy heat, and flavor of earthy spices. Authentic Goan Vindaloo is made with pork, but you can also use beef or mutton. Vindaloo may sound complicated, but it is an easy recipe. You can make a restaurant-style curry right in your kitchen. Today I am sharing two ways to cook this recipe. The  traditional slow-cooked stove top recipe  and  an Instant pot recipe . Recently I have been making this curry in Instant pot and it comes out perfect each time. Beef Vindaloo is a quintessential dish for Christmas feasts in Kerala. It is popular among Christians and the Anglo-I