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11:30 AM
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Linzer cookies
Ingredients
Almonds grinded ½ cup
Flour 1 cup
Granulated sugar 4 tbsp
Salt pinch
Butter 4 ounces
Strawberries jam 4 tbsp
Icing sugar to dust
Vanilla essence ½ tsp
Almonds grinded ½ cup
Flour 1 cup
Granulated sugar 4 tbsp
Salt pinch
Butter 4 ounces
Strawberries jam 4 tbsp
Icing sugar to dust
Vanilla essence ½ tsp
Method
Preheat oven to 180 degree C, grind almonds in a food processor until fine add the flour, granulated sugar, salt, butter, vanilla and mix until the mixture looks crumbly. Work the dough into a flat round shape, wrap in plastic bag, chill for 30 minutes, roll the dough ¼ inch thick on a floured surface, using a cookie cutter, cut out shapes, making sure you have equal number of each shape, place half the cookie on a butter paper lined baking sheet, cut out a hole in each center, bake the cookies with a cut out center, separately from the remaining cookies for 10 minutes. Sandwich the cooled cookies together with the strawberry jam using a small piping bag. Top up the cut out center with jellies, decorate the cookies with dusted icing sugar.
Preheat oven to 180 degree C, grind almonds in a food processor until fine add the flour, granulated sugar, salt, butter, vanilla and mix until the mixture looks crumbly. Work the dough into a flat round shape, wrap in plastic bag, chill for 30 minutes, roll the dough ¼ inch thick on a floured surface, using a cookie cutter, cut out shapes, making sure you have equal number of each shape, place half the cookie on a butter paper lined baking sheet, cut out a hole in each center, bake the cookies with a cut out center, separately from the remaining cookies for 10 minutes. Sandwich the cooled cookies together with the strawberry jam using a small piping bag. Top up the cut out center with jellies, decorate the cookies with dusted icing sugar.
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