LINZER COOKIES WITH ALMOND FLOUR RECIPES

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BEST LINZER COOKIES RECIPE - HOW TO MAKE LINZER COOKIES



Best Linzer Cookies Recipe - How To Make Linzer Cookies image

Top your Christmas spread with these Linzer Cookies: choose your jam, choose your cookie cutters, and make 'em the way you want!

Provided by Lena Abraham

Categories     vegetarian    Christmas    dinner party    baking    dessert

Total Time 1 hours 15 minutes

Prep Time 1 hours

Cook Time 0S

Yield 2 dozen

Number Of Ingredients 11

1 1/2 c.

almond flour

1 1/2 c.

all-purpose flour

1/4 tsp.

ground cinnamon

1/4 tsp.

ground cloves

1/4 tsp.

kosher salt

1

large egg

2 tsp.

pure vanilla extract

1/2 c.

(1 stick) butter

1/2 c.

granulated sugar

1/2 c.

raspberry jam

2 tbsp.

powdered sugar, for garnish

Steps:

  • In a medium bowl, whisk together almond flour, all-purpose flour, cinnamon, cloves, and salt. In a small bowl, whisk together egg and vanilla. In a large bowl, using a hand mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add egg mixture and beat until combined. Add dry ingredients and beat until just incorporated. Divide dough in half, form each half into a disk, and place each between 2 large sheets of parchment paper. Using a rolling pin, roll each piece of dough to 1/8" in thickness. Place dough sheets on a baking sheet or cutting board and transfer to refrigerator to chill for 2 hours. (Or place in the freezer for 30 minutes.) Preheat oven to 375° and line 2 large baking sheets with parchment paper. Peel away one layer of parchment paper from your dough and use a 2" round cookie cutter to cut out cookies. Use a smaller round cookie cutter to cut windows in half the cookies, if desired. Place cookies on baking sheet about 1" apart. Bake 7 to 9 minutes, or until cookies are lightly golden. Let cool. In a microwave safe bowl, stir 1 teaspoon water into jam. Microwave on low for 30 seconds, then spread about 1/2 tsp of jam in the center of a cookie, then top with second cookie. Dust with powdered sugar and serve.

LINZER COOKIES RECIPE - NYT COOKING



Linzer Cookies Recipe - NYT Cooking image

Lightly spiced, jam-filled linzer cookies (a smaller version of the classic linzer torte) are a traditional sandwich cookie with a tender texture and subtle nutty flavor that comes from finely ground almonds in the dough. As with sugar cookies, which benefit from the addition of frosting, the dough for a linzer does not need to be too sweet: It's filled with a tangy raspberry jam and finished with plenty of powdered sugar. A hole in the top of the cookie gives the signature stained-glass-window effect, making it one of the most effortless and impressive treats you could make this holiday season.

Provided by Alison Roman

Total Time 2 hours

Yield About 2 1/2 dozen cookies

Number Of Ingredients 11

3 cups/435 grams all-purpose flour
1 cup/155 grams raw, skin-on almonds (or 3/4 cup/75 grams almond flour)
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups/340 grams unsalted butter (3 sticks)
1 1/4 cups/250 grams granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup/290 grams raspberry jam
Powdered sugar, for dusting

Steps:

  • Pulse together flour and almonds in a food processor until the almonds are very finely ground. Add cinnamon, baking powder and salt, and pulse to blend. (Alternatively, whisk together flour, ground almonds or almond flour, cinnamon, baking powder and salt in a large bowl.)
  • Using an electric mixer, beat butter and sugar together on medium-high until the mixture is light, fluffy and pale, 2 to 3 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
  • Add in dry ingredients all at once and mix on low speed, just until incorporated.
  • Divide dough in 2 equal pieces, and wrap each piece in cling film, patting into a 1-inch-thick disk. Chill at least 2 hours, up to 5 days ahead.
  • Heat oven to 325 degrees. Working with 1 disk at a time, roll out the dough between 2 sheets of parchment paper so it's about 1/8 inch thick. (Because of the almonds, the dough may crack in places while you’re rolling it out. This is O.K., just patch it up with scraps.)
  • Using a round cookie cutter 2 1/2 inches in diameter, cut out as many circles as possible. Take half of these circles and cut out a 1-inch circle from the interior of the larger circles, creating a doughnut shape that will become the top of the cookie. If at any point the dough becomes too soft to cut and cleanly remove from parchment paper, slide it onto a cookie sheet and chill for a few minutes in the freezer or refrigerator. Gather any scraps of dough, combine them and roll them out, chilling as necessary. Transfer dough circles to a parchment-lined baking sheet spaced 1 inch apart and bake until the edges are golden brown, 12 to 15 minutes.
  • To assemble the linzer cookies, spread about a teaspoon of raspberry jam onto the flat sides of the larger circles. Dust the tops of the cutout circles with powdered sugar and place on top of raspberry jam.

Nutrition Facts : @context http//schema.org, Calories 228, UnsaturatedFatContent 5 grams, CarbohydrateContent 27 grams, FatContent 12 grams, FiberContent 1 gram, ProteinContent 3 grams, SaturatedFatContent 6 grams, SodiumContent 84 milligrams, SugarContent 13 grams, TransFatContent 0 grams

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