One of the things about owning a cafe was I rarely found enough time to blog or develop new recipes. Once customers found something they liked, I would be churning out the same cookies day after day. I can't call it a problem though as these Linzer cookies were always super popular and often sold out.
The cookies are lovely, buttery but still manage to be light with a hint of vanilla and cinnamon and once filled are not overly sweet and the perfect treat to have with afternoon coffee or tea.
At the cafe they were filled with raspberry jam or lemon curd (raspberry was the biggest seller) and at Christmas we would change the heart cut out to a mini Christmas tree.
The cookie recipe calls for Almond Meal which is simply ground almonds. I actually often buy my almond meal from Costco and find it to be of good quality, I prefer the one with the skins removed but if you can only find ground almond still with their skin on the recipe would still work.
If you like you can freeze the dough in smaller batches before baking if you like, although I did scale my recipe back for you to make a smaller batch than I normally would.
The cookies can be stored for a few days, but I find them best if stored without the jam filling and then filled not long before you plan on eating them.
*I usually pop the unused egg whites into a ziplock bag in the freezer to use later to make meringue or macarons.
The dough is quite buttery so make sure you use the kitchen bench and rolling pin well with flour. I use an offset metal spatula to lift the cookies onto my baking tray.
I hope you enjoy these as much as my family and friends do.
xx
Linda
Linzer Cookie Recipe makes 16-18 double cookies filled with jam (7cm or 2 3/4")
170g unsalted butter (6oz) 1 1/2 sticks
100g caster sugar (3 1/2 oz)
1tsp vanilla extract
1/2 tsp ground cinnamon
1 egg yolk
160g plain flour (5 5/8 oz)
75g ground almond meal (2 5/8 oz)
pinch salt
To finish
around 1/2 cup raspberry jam
icing sugar (powdered sugar) for dusting
Mix butter, sugar, vanilla and cinnamon on low until combined with an electric mixer (I use a stand mixer) then increase speed to high and cream until light and fluffy.
reduce speed of mixer to medium low and mix in egg yolk until combined. Scrap down the sides with a spatula as needed.
At low speed mix in the flour, almond meal and salt and mix until combined.
Put some plastic wrap on the counter, tip the cookie dough onto the plastic, wrap securely and pop in the refrigerator until it's firm enough to work with.
Dust counter and rolling pin with flour, cut away 1/4 of the dough and roll out until 1/4 inch thick. Cut out circles and place on baking tray.
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| Try cutters like this from Amazon (link to product) |
On half of the circles cut out/remove a smaller heart shape in the centre as per the picture.
Bake at 160 C for 12-15 mins or until just turning golden. Allow to cool on trays.
Split the cooked and cooled cookies into 2 lots, the whole round cookies and the cookies with hearts cut out. Using a sieve, dust icing sugar (powdered sugar) onto the heart cut out cookies.
Place the whole circle cookies so the bottoms are facing up (the side that was on the bottom during cooking). Heat the jam in the microwave and then spoon 1/2 to 1 tsp jam on each round cookie and spread almost to the edge with a knife or spatula. Press the sugar dusted heart cookie on top of the jam.
Store in an airtight container for up to 3 days.
Published in the USA in 2011 the book is still available at Amazon and many online bookstores.
