Raspberry-almond linzer cookies
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Raspberry-almond linzer cookies
  Cookies    Nuts    German  
Last updated 6/12/2012 1:19:55 AM. Recipe ID 51445. Report a problem with this recipe.
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      Title: Raspberry-almond linzer cookies
 Categories: Cookies, Nuts, German
      Yield: 1 Servings
 
      1 c  Blanched almonds (4 oz)
  1 1/2 c  All purpose flour
     12 tb Softened, unsalted butter
    1/2 c  Sugar
      1    Lemon
      2 ts Vanilla
      1    Egg white
    1/8 ts Salt
    1/3 c  Sliced, blanched almonds
      1 c  Seedless raspberry jam
           Confectioners sugar
 
  The classic Viennese nut dough, Mandelmuerbteig, is used here to make
  a 2-layer cookie, filled with raspberry preserves
  
  Put Almonds and flour in the work bowl of a food processor, fitted
  with the metal blade, and process until finely ground.  set aside.
  
  Beat butter in med. bowl until lightened in color and texture, 2-3
  minutes. Add sugar, continue beating until mixture is very light,
  about 5 min. longer. Grate 1 tbsp lemon zest and beat in along with
  vanilla Stir in flour mixture, being careful NOT to over mix. Form
  the dough into a 1/2" thick disk.  Wrap in plastic and refrigerate
  until firm (about 1 hour) May be refrigerated overnight
  
  Line 2 baking sheets with parchment.  Cut dough into 4 even pieces;
  set aside 3 pcs. Carefully roll out the dough 1/8" thick on a floured
  surface. Cut out 1.5" circles with plain or fluted cookie cutter.
  Press scraps of dough into a ball; roll and cut out more circles. To
  form the cookie tops, cut out the centers of half of the dough
  circles with a 1/2" canape cutter, or the bottom of a metal pastry
  tip. Put cookie rings and bottoms 1/2" apart on baking sheet. Repeat
  to cut out circles and rings from the remaining pieces of dough.
  
  COOKING: Adjust oven racks to low and middle positions; heat oven to
  325F Whisk the egg white with the salt.  Coarsely chop the almonds or
  crush with rolling pin.  Brush the cookie tops with egg wash and
  sprinkle with crushed almonds.  Bake until cookies are dry and very
  lightly browned (12-15 min.)
  
  If baking two sheets at the same time, switch them after 6 min to
  ensure even cooking. Cool cookies on the baking sheet
  
  Bring 1/2 C jam to a boil in a small saucepan, and simmer until
  slightly thickened (5-8 min)  Brush the cookie bottoms with the jam,
  and top with the cookie rings. Dust with confectioners' sugar.  Use a
  small spoon or pastry bag fitted with a 1/4" tip to fill the holes
  with the remaining jam.
  
  These cookies can be stored in an airtight container, between layers
  of waxed paper for up to 3 weeks.  I also freeze them for up to 1
  month.
  
  From:    BOBBIE KOPF
 




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Recipe ID 51445 (Apr 03, 2005)

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