I got a craving for these cookies the other day. My Dad has a Hungarian restaurant and they used to make them all the time - Linzer Cookies. If you're not familiar with them, they're basically a buttery, nutty cookie sandwich, with rasberry jam in the middle, topped with powdered sugar. They're very European. You can get some at the store - I'm pretty sure Pepperidge Farm makes them - but they're not the same as the real thing. After I first made these, I thought "this is definitely not worth the effort". Sometimes, it's fun just to make something and say that you made it, all the while knowing that you probably won't do it again because it's not worth all the work. But after eating these for a couple of days, I have to say I've changed my mind. They are totally worth it! Give it a try if you have a little time. I made the dough and let it sit in the refridgerator overnight. That makes it seem like less work because you're not doing it all at once. Here it is - enjoy!
Linzer Cookies
1 cup (110 grams) blanched or sliced almonds, toasted and ground (hazelnuts, or pecans can also be used)
2 cups (280 grams) all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup (227 grams) (2 sticks) unsalted butter, room temperature
2/3 cup (135 grams) granulated white sugar, divided
1 teaspoon pure vanilla extract
2 large egg yolks
Zest of 1 lemon (Note: Lemon Zest is the yellow outer rind of the lemon that contains the fruit's flavor and perfume. Can be removed with a citrus zester or grater. When removing the outer rind (zest) do not remove the white pith, which is very bitter and inedible.)
Confectioners' (Icing or Powdered) Sugar for dusting
1/2 cup seedless Raspberry or Black Currant Preserves or Jam (can use other flavored preserves or jam)
Preheat the oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Toast the almonds (or pecans) on a baking sheet for about 8-10 minutes (or until lightly browned and fragrant). If using hazelnuts, toast them for 15 minutes or until fragrant and the skins begin to flake. (This next step is for hazelnuts or WHOLE almonds only...) Remove from oven and place the hot nuts in a dish towel. Roll up the towel and let the nuts sit (steam) for five minutes then rub the nuts in the towel briskly to remove the skins.
Once the nuts have cooled, place in a food processor and process with 1/4 cup (50 grams) of the sugar from the recipe until finely ground. (the sugar is important here because it soaks up the moisture from the nuts and keeps your mixture from turning into paste). Set aside.
In a separate bowl, whisk or sift together the flour, cinnamon, and salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and remaining sugar until light and fluffy (approximately 3 minutes). Beat in the vanilla extract, egg yolks, and lemon zest. Beat in the ground nuts. Add the flour mixture beating just until incorporated.
Divide the dough in half and shape into two rectangles. Roll out a long sheet of plastic wrap and place one of the dough rectangles on it. Roll out another sheet of plastic wrap about the same size and place on top. The original recipe said to roll out (with your hands or a roller) each half of the dough into a 1/2 inch thick rectangle, stick it in the fridge and let it firm up, then roll it thinner, into a 1/4 thick rectangle. I found that a firm dough is impossible to work with. It just cracked and broke when I tried to roll it thinner. I basically had to warm it up again to be able to roll it out. THEREFORE, I recommend just rolling the dough out (on a lightly floured surface, of course) into the 1/4 thickness that you want (it's pretty thick), and put it into the fridge at that thickness. Then, when you're ready to cut it, it will be firm and ready for cutting, but won't need to be rolled out anymore. Incidentally, you can leave this dough in the fridge for several days if you want to, before you cut it.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper and set aside.
Using a 2 to 3 inch (5 to 7.5 cm) cookie cutter (round, square, heart, etc.) cut out the dough. Place the cookies about 1 inch (2.54 cm) apart on the prepared baking sheet. Use a smaller cookie cutter (3/4 - 1 inch (2.54 cm)) to cut out the centers of half of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small 'window or cut out' in the top cookie so you can see the jam underneath.) (FYI - I used a scalloped edge biscuit cutter for the main cookie cutter and an apple corer for the center hole. It was the perfect size and shape).
Reroll any scraps and cut out the cookies. Remove the other half of the dough from the refrigerator and roll and cut out the rest of the cookies. Bake the cookies for 12-14 minutes or until they are very lightly browned. Remove from oven and place on a wire rack to cool. (as usual, it took me a little longer in the oven).
While the cookies are cooling place the raspberry jam in a small saucepan and heat gently until it has thickened slightly. Strain if there are any lumps in the jam. Let cool. (I've got to be honest with you - I have no idea what the purpose of this is. I used "jam" (as opposed to preserves or jelly), and when it cooled, it was exactly the same consistency as it had been when I took it out of the refrigerator. It seems like a needless step and in fact, I ran out of "cooked" jelly and used some straight out of the jar for the rest and I couldn't tell the difference.)
To Assemble Cookies: Place the cookies with the cut-outs on a wire rack and lightly dust the tops with the confectioners' (powdered or icing) sugar.
On the bottom surface of the full cookie (top of cookie will face out) spread with about a 1/4 - 1/2 teaspoon of jam. Place the cut-out cookie on top and gently sandwich them together, making sure not to smug the confectioners' sugar. Using a small spoon, fill the cut-out with a little more jam.
Note: You can store the unassembled cookies in the refrigerator for several days in an airtight container. It is best, though, to assemble the cookies the same day as serving in order to keep the cookies crisp..
Makes about 20 - 2 inch (5 cm) sandwiched cookies.
Linzer Cookies
1 cup (110 grams) blanched or sliced almonds, toasted and ground (hazelnuts, or pecans can also be used)
2 cups (280 grams) all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup (227 grams) (2 sticks) unsalted butter, room temperature
2/3 cup (135 grams) granulated white sugar, divided
1 teaspoon pure vanilla extract
2 large egg yolks
Zest of 1 lemon (Note: Lemon Zest is the yellow outer rind of the lemon that contains the fruit's flavor and perfume. Can be removed with a citrus zester or grater. When removing the outer rind (zest) do not remove the white pith, which is very bitter and inedible.)
Confectioners' (Icing or Powdered) Sugar for dusting
1/2 cup seedless Raspberry or Black Currant Preserves or Jam (can use other flavored preserves or jam)
Preheat the oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Toast the almonds (or pecans) on a baking sheet for about 8-10 minutes (or until lightly browned and fragrant). If using hazelnuts, toast them for 15 minutes or until fragrant and the skins begin to flake. (This next step is for hazelnuts or WHOLE almonds only...) Remove from oven and place the hot nuts in a dish towel. Roll up the towel and let the nuts sit (steam) for five minutes then rub the nuts in the towel briskly to remove the skins.
Once the nuts have cooled, place in a food processor and process with 1/4 cup (50 grams) of the sugar from the recipe until finely ground. (the sugar is important here because it soaks up the moisture from the nuts and keeps your mixture from turning into paste). Set aside.
In a separate bowl, whisk or sift together the flour, cinnamon, and salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and remaining sugar until light and fluffy (approximately 3 minutes). Beat in the vanilla extract, egg yolks, and lemon zest. Beat in the ground nuts. Add the flour mixture beating just until incorporated.
Divide the dough in half and shape into two rectangles. Roll out a long sheet of plastic wrap and place one of the dough rectangles on it. Roll out another sheet of plastic wrap about the same size and place on top. The original recipe said to roll out (with your hands or a roller) each half of the dough into a 1/2 inch thick rectangle, stick it in the fridge and let it firm up, then roll it thinner, into a 1/4 thick rectangle. I found that a firm dough is impossible to work with. It just cracked and broke when I tried to roll it thinner. I basically had to warm it up again to be able to roll it out. THEREFORE, I recommend just rolling the dough out (on a lightly floured surface, of course) into the 1/4 thickness that you want (it's pretty thick), and put it into the fridge at that thickness. Then, when you're ready to cut it, it will be firm and ready for cutting, but won't need to be rolled out anymore. Incidentally, you can leave this dough in the fridge for several days if you want to, before you cut it.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper and set aside.
Using a 2 to 3 inch (5 to 7.5 cm) cookie cutter (round, square, heart, etc.) cut out the dough. Place the cookies about 1 inch (2.54 cm) apart on the prepared baking sheet. Use a smaller cookie cutter (3/4 - 1 inch (2.54 cm)) to cut out the centers of half of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small 'window or cut out' in the top cookie so you can see the jam underneath.) (FYI - I used a scalloped edge biscuit cutter for the main cookie cutter and an apple corer for the center hole. It was the perfect size and shape).
Reroll any scraps and cut out the cookies. Remove the other half of the dough from the refrigerator and roll and cut out the rest of the cookies. Bake the cookies for 12-14 minutes or until they are very lightly browned. Remove from oven and place on a wire rack to cool. (as usual, it took me a little longer in the oven).
While the cookies are cooling place the raspberry jam in a small saucepan and heat gently until it has thickened slightly. Strain if there are any lumps in the jam. Let cool. (I've got to be honest with you - I have no idea what the purpose of this is. I used "jam" (as opposed to preserves or jelly), and when it cooled, it was exactly the same consistency as it had been when I took it out of the refrigerator. It seems like a needless step and in fact, I ran out of "cooked" jelly and used some straight out of the jar for the rest and I couldn't tell the difference.)
To Assemble Cookies: Place the cookies with the cut-outs on a wire rack and lightly dust the tops with the confectioners' (powdered or icing) sugar.
On the bottom surface of the full cookie (top of cookie will face out) spread with about a 1/4 - 1/2 teaspoon of jam. Place the cut-out cookie on top and gently sandwich them together, making sure not to smug the confectioners' sugar. Using a small spoon, fill the cut-out with a little more jam.
Note: You can store the unassembled cookies in the refrigerator for several days in an airtight container. It is best, though, to assemble the cookies the same day as serving in order to keep the cookies crisp..
Makes about 20 - 2 inch (5 cm) sandwiched cookies.
SOOOO YUMMMY!!!!!
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