Linzer Cookies

Recipe by Cook's Hideout

Blogging Marathon# 36: Week 1/ Day 3 Theme: Cookies Dish: Linzer Cookies For the 3rd day of the Cookie marathon, I made Linzer cookies. Not sure why I always thought making linzer cookies was difficult, may be because the name is so fancy!! But come to find out that they are nothing but almond or hazelnut cookies sandwiched together with a jam or chocolate spread in the middle.

Ingredients

• 1 cup unsalted butter ((2 sticks) at room temperature)
• (1.25l) fish stock (Granulated)
• 1 cup sugar (Confectioners)
• 1 tsp baking powder
• (1.25l) fish stock
• 1 tsp cinnamon (Ground)
• 2 tsp vanilla extract
• 1 cup almond flour ((can be substituted with Hazelnut flour or Pecan flour))
• 2 cups all purpose flour
• 1 tbsp Egg water (replacer mixed with 3tbsp (1 Large Egg))
• 1 cup Jam Nutella (of choice or - for filling)
• sugar (Confectioners - for dusting)

Method

1. Beat butter, sugars, baking powder, salt, cinnamon and vanilla in a stand mixer (using the paddle attachment) or using a hand mixer until light and fluffy.
2. Mix in almond flour, all purpose flour and egg until incorporated.
3. Divide the dough in half, then wrap each half in plastic and refrigerate for 1 hour for easiest rolling.
4. Towards the end of the chilling time, preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
5. Roll the dough 1/8" thick. Cut the shapes using the Linzer cutters. If you don't have Linzer cutters, then cut all the cookies into large squares or rounds. For half of the cookies, use smaller cutters with designs and cut the centers out.
6. Bake for 8~10 minutes or until lightly browned around the edges. Remove the cookies onto a cooling rack and let cool completely before sandwiching.
7. Spread the solid cookie with the filling and place the cutout cookie on top of the filled cookie. Let stand for few hours for the filling to set.

View the recipe instructions at Cook's Hideout