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Linzertortes
A sandwich type cookie with a jam center.

type: refrigerator, rolled
makes: 4 dozen

1-1/2 cups butter, room temperature
1 cup granulated sugar
1 egg
1 egg yolk
1/2 teaspoon vanilla
3-1/2 cups finely ground hazelnuts
3-1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon allspice
1-1/4 teaspoon cinnamon
6 ounces raspberry, peach, apricot, and/or strawberry preserves
powdered sugar

Preheat oven to 350F.
Lightly grease cookie sheets or line with parchment paper.
Sift flour, baking powder, allspice, and cinnamon; set aside.
Cream butter and sugar until fluffy.
Beat in egg, egg yolk, and vanilla.
Stir in nuts.
Add dry ingredients to mixture. Dough will be stiff.
Wrap dough with wax paper and refrigerate several hours or overnight.
Cut dough in half. Refrigerate other half.
Preheat oven to 350F.
Lightly grease cookie sheets or line with parchment paper.
Roll out dough between two pieces of wax paper until less than 1/4" in thickness.
If dough gets to soft to work with put in the refrigerator for a few minutes.
Cut out cookies with a 2' cookie cutter (these will be the bottoms) and place about 1" apart on an ungreased cookie sheet. Carefully remove the top sheet of wax paper.
Repeat procedure with other half of the dough.
Cut out the center of these cookies (these will be the tops) and place about 2" apart on an ungreased cookie.
Re-roll using leftover dough to make more cookie tops and bottoms.
Bake 10-12 minutes or until edges of cookies are golden brown.
Let cool on cookie sheet 1 minute then transfer cookies to wire racks to cool completely.
Heat jam in a saucepan.
Spread the bottom cookies with a layer of warm preserves.
Put the tops on the cookies to make a sandwich.
Sprinkle with powdered sugar.
Spoon a small amount of preserves in opening of each cookie; let set.

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