Cookies for everyone! I always wanted to make Linzer Cookies, I think I bought the cutter like 4 years ago, but this is actually the first time I use them.
So, I made Linzer cookies at last and I am super happy because in just one bit you can feel all the magic of Christmas, which is just around the corner!
-ITALIAN VERSION-
BISCOTTI LINZER
Biscotti, biscotti e ancora biscotti!! Quest’anno mi rifaccio di tutti i biscotti che non sono riuscita a fare negli anni passati. Per esempio, questi deliziosi Linzer Cookies, è da tantissimo che li voglio fare, credo di aver comprato gli stampini almeno 4 anni fa e finalmente eccoci qua. Sicuramente li conoscete perché sono proprio super natalizi, la ricetta è la stessa della torta Linzer e basta un morso per sentirsi avvolgere dalla magia del Natale.
Ingredienti
150 g farina 00
100 g farina integrale
70 g nocciole tritate
100 g zucchero di canna
100 g burro
1 uovo intero + 1 tuorlo
un pizzico di sale
estratto di vaniglia
scorza di limone/arancia
un pizzico di polvere chiodi di garofano
½ cucchiaino cannella in polvere
confettura di ribes rosso oppure lamponi
zucchero a velo per la decorazione
Procedimento
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Tritare le nocciole. Nell’impastatrice o in una ciotola unire le farine, lo zucchero, le nocciole tritate, scorza di arancia e estratto di vaniglia.
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Aggiungere il burro a pezzettini. Unire infine le uova e lavorare non troppo a lungo.
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Porre in frigorifero a riposare per almeno un’ora.
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Stendere la frolla con un mattarello su una superficie leggermente infarinata sino a uno spessore di 3-5 mm. Con un tagliabiscotti ricavare circa 40/50 dischi di pasta. Mettere metà dei dischi su una teglia rivestita di carta da forno.
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Con un tagliabiscotti più piccolo (a forma di stella, di alberello o altra decorazione natalizia) asportare la parte centrale dell’impasto nella restante metà. Disporre poi anche questi dischi “bucati” su una teglia rivestita.
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Cuocere a 175° in forno pre-riscaldato per circa 12-15 minuti. Lasciar raffreddare.
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Spoverare con lo zucchero a velo la metà dei biscotti con il buco al centro. Disporre una piccola quantità di marmellata sui biscotti senza il buco e poi assemblare le due metà, pressandole leggermente.
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Prima di essere assemblati si conservano per circa una settimana, ma una volta aggiunta la marmellata consiglio di consumarli in giornata.
LINZER COOKIES
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Ingredients
- 150 g all purpose flour
- 100 whole wheat flour
- 70 g hazelnut flour
- 100 g brown sugar
- 100 g butter
- 1 egg + 1 egg yolk
- pinch of salt
- vanilla extract
- lemon or orange zest
- 1/8 tsp cloves powder
- 1/2 tsp cinnamon
- raspberry jam/red currant jam
- icing sugar for decoration
Instructions
1
In a food processor blitz the hazelnuts until you have nut flour. In a bowl, or stand mixer, place the flours, sugar, hazelnuts flour, the zest of an orange, and vanilla extract.
2
Add the butter in small pieces, the eggs, and mix rapidly to combine the ingredients but do not overwork the dough, otherwise it will become tough.
3
Let the dough rest in the fridge for at least 1 hour.
4
On a lightly floured surface, roll out the dough until 3-5 mm thick-
5
cut out the dough with a round cookies cutter. Place halves of the cookies on a baking tray lined with parchment paper.
6
With the other half, cut out also in the center with a smaller cookie cutter, star or tree-shaped, and place them on a baking sheet.
7
Bake in a preheated oven at 175° for 12-15 minutes. Allow them to cool on a wire rack.
8
On the cookie’s base (the ones without the hole), spread a small quantity of raspberry jam.
9
Dust the top halves of the cookies (with the hole in them) with icing sugar, then place them on the jam-covered bottoms. Gently press to seal.
Notes
They should be stored in an airtight container at room temperature and they stay fresh for up to one week before you add the jam and assemble them. Once assembled with jam they should be eaten on the same day.
LINZER COOKIES
(No Ratings Yet)Loading...Ingredients
- 150 g all purpose flour
- 100 whole wheat flour
- 70 g hazelnut flour
- 100 g brown sugar
- 100 g butter
- 1 egg + 1 egg yolk
- pinch of salt
- vanilla extract
- lemon or orange zest
- 1/8 tsp cloves powder
- 1/2 tsp cinnamon
- raspberry jam/red currant jam
- icing sugar for decoration
Instructions
In a food processor blitz the hazelnuts until you have nut flour. In a bowl, or stand mixer, place the flours, sugar, hazelnuts flour, the zest of an orange, and vanilla extract.
Add the butter in small pieces, the eggs, and mix rapidly to combine the ingredients but do not overwork the dough, otherwise it will become tough.
Let the dough rest in the fridge for at least 1 hour.
On a lightly floured surface, roll out the dough until 3-5 mm thick-
cut out the dough with a round cookies cutter. Place halves of the cookies on a baking tray lined with parchment paper.
With the other half, cut out also in the center with a smaller cookie cutter, star or tree-shaped, and place them on a baking sheet.
Bake in a preheated oven at 175° for 12-15 minutes. Allow them to cool on a wire rack.
On the cookie’s base (the ones without the hole), spread a small quantity of raspberry jam.
Dust the top halves of the cookies (with the hole in them) with icing sugar, then place them on the jam-covered bottoms. Gently press to seal.
Notes
They should be stored in an airtight container at room temperature and they stay fresh for up to one week before you add the jam and assemble them. Once assembled with jam they should be eaten on the same day.
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