Professional Baker Teaches You How To Make LINZER COOKIES!
These teardrop-shaped Almond Linzer Cookies are eye-catching, beautiful, and delicious!
Makes about 3 dozen sandwich cookies.
Ingredients
1 cup unsalted butter, room temperature
1 ½ cup icing sugar, sifted, plus extra for dusting
4 large egg yolks
1 tsp finely grated lemon zest
1 tsp vanilla extract
¼ tsp almond extract
¾ cup ground almonds
3 cup cake and pastry flour
¼ tsp baking powder
¼ tsp salt
¾ cup blueberry jam
Directions
1. Beat the butter and icing sugar until light and fluffy. Beat in the egg yolks and then add the lemon zest, vanilla and almond extract. Beat in the ground almonds.
2. In a separate bowl, sift the flour with the baking powder and salt and add this to the butter mixture, stirring until blended. Shape the dough into 2 discs (the dough will be soft), wrap and chill until firm, at least an hour.
3. Preheat the oven to 375 F and line 2 baking trays with parchment paper.
4. Knead the cookie dough a little to soften it (this will help prevent the dough from cracking when rolled). Roll out the first disc on a lightly floured surface and cut out cookies using a 2-inch teardrop cutter and place these on one baking tray (the dough can be re-rolled). Roll out the second disc, cut out cookies using the same cutter, then cut a hole in the centre of each of these using a cutter a 1/2-inch smaller and place on the second tray. Repeat with any remaining dough, keeping track so you have the same number of tops and bottoms. Bake the cookies for about 15 minutes, letting the cookies without holes remain in the oven an extra 2 minutes. Cool the cookies on the tray before filling.
5. Sift icing sugar over the cookies with the holes. Stir the jam to soften and spread a teaspoonful of it over the bottom of the base cookie. Gently press a dusted cookie on top and continue to fill the others. Let them set for about an hour before storing in an airtight container.
6. The cookies will keep for up to 3 days.
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400 Year Old Recipe - Austrian Linzer Tart
HTMi Culinary TV Channel is delighted to present the 400 year old recipe Austrian Linzer Tart.
Our viewers are welcomed to read about this recipe at the HTMi Recipe Book website:
Executive Chef, Mr. Andreas Kurfürst is the host of the Culinary Show. He is an internationally respected leading Chef with more than 27 years culinary experience.
Christy Rost's Valentine Linzer Tarts
These heart-shaped sugar cookies, decorated with a thin layer of frosting and tinted sprinkles, are sandwiched together with raspberry or strawberry jam.Christy Rost's recipe below.
Ingredients
1 cup unsalted butter, softened
1 ¼ cups sifted confectioners’ sugar
2 eggs, at room temperature
1 teaspoon vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
½ cup seedless raspberry jam
Confectioners’ sugar, for garnish
In the large bowl of an electric mixer, cream butter with confectioners’ sugar until the mixture is light and fluffy, about 8 minutes. Add eggs one at a time, beat well, and stir in vanilla.
In a medium bowl, stir together flour, salt, and baking powder. Stir the flour mixture into the creamed mixture to form a soft dough. Cover with plastic wrap and chill 1 hour or overnight.
Preheat the oven to 375 degrees. Roll out cookie dough on a floured pastry cloth or counter to 1/8-inch thickness. Cut with a 3-inch heart-shaped cookie cutter dipped in flour, and place cookies on ungreased cookie sheets. Cut the centers out of half the cookies using a 1-inch heart-shaped cookie cutter.
Bake 6 to 7 minutes or until the edges of the cookies are barely light brown. For high-altitude baking, you may need to add an extra minute of baking time. Remove them from the oven, set them aside to cool for 1 minute, then transfer them to a wire rack to cool completely. When the cookies are cool, spread the solid ones with raspberry jam, slightly mounding it in the center of each cookie, and top with the remaining cookies. Sift lightly with confectioners’ sugar, which will eventually melt over the jam, leaving a glossy center.
Yield: 22 to 24 cookies
How To Make Linzer Cookies
Linzer cookies are a traditional Christmas cookie made from a crispy, buttery tart dough, dusted with powdered sugar and filled with a sweet cranberry jam.
BLOG POST ►
BOSCH UNIVERSAL PLUS MIXER ►
COOKIE BOXING ►
CHAPTERS ►
00:00 Intro
00:33 Making cranberry jam
01:31 Making Linzer cookie dough
04:04 Rolling and cutting out the cookies
07:23 Assembling the Linzer cookies
08:50 Tasting the cookies
LINZER COOKIE RECIPE ►
6 ounces (170 g) unsalted butter room temperature
4 ounces (113 g) granulated sugar
1/2 teaspoon vanilla extract
1 large (1.76 oz) egg room temperature
1 ounce (28 g) cake crumbs
8 ounces (227 g) cake flour cannot substitute with AP flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
3 ounces (85 g) almond flour or hazelnut flour, a combination of both, or pistachio flour
CRANBERRY FILLING RECIPE ►
12 ounces (340 g) cranberries
7 ounces (198 g) sugar
8 ounces (227 g) water
1 Tablespoon orange zest
3 Tablespoons orange juice
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Linzer Cookies Recipe - Raspberry Linzer Cookies - Christmas Cookies
Linzer Cookies are rich and have an intense fruity flavor that comes from raspberry jam. These super-soft, buttery, and melt-in-mouth, sugar-dusted peekaboo shortbread cookies would brighten up any holiday dinner party season. Goes perfectly well with a cup of tea, hot chocolate, or a glass of milk.
The combination of the delicious flavors, classic and buttery taste, and soft texture of these linzer cookies goes to the next level when they are combined with sweet and tart fruit jam.
#cookies #christmascookies #baking
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Click here for the full recipe:
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Servings: 15 medium or 30 small sandwich cookies
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Ingredients For Linzer Cookies
☛ 1 1/4 cups almond flour
☛ 1 1/2 cups all-purpose flour
☛ 1/2 cup + 2 tablespoons sugar
☛ 1 large egg
☛ 1/4 teaspoon of fine sea salt or kosher salt
☛ 1 teaspoon ground cinnamon
☛ 1/2 teaspoon baking powder
☛ 1 teaspoon of vanilla paste or extract
☛ 3/4 cup (12 tablespoons) unsalted butter, softened
☛ 3/4 cup (5oz/142g) butter softened
☛ 1/2 cup granulated sugar
☛ 1/2 cup raspberry jam or any other jam, strained or whisked
☛ 2-3 tablespoons Confectioners' sugar for dusting
How to make Dry Linzer Cookies
1. In a medium bowl, whisk together all-purpose flour, almond flour, cinnamon, baking powder, and salt. Set it aside.
2. To make cookie dough; in a stand mixer or with a hand mixer, beat the butter and sugar together until it is light and fluffy, scraping the bowl as needed, for about 3 to 4 minutes. Add the egg and vanilla to the butter mixture and beat until well combined.
3. Add dry flour mixture in 2 batches and mix to incorporate, or until just combined. Don't overbeat. You can also stir the mixture with a spatula.
4. Divide the cookie dough into 2 portions, pat each half on a plastic wrap, and press into small disks. Refrigerate the discs for at least 1-2 hours or until firm. If you are in a hurry, then you can also freeze them for 30 minutes to 1 hour. We need the chilled dough for easier rolling.
5. When you are ready to bake the cookies, preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper. To make cookies, remove the dough from the refrigerator and uncover it. At this point, the dough should be chilled, yet soft enough to roll. If it feels rock hard, then let it soften for 5-10 minutes at room temperature.
6. Dust the flour on the surface and roll the disk of dough 1/8 inch thick. For easier rolling, you can also roll the dough on floured parchment paper.
7. Using the desired cookie cutter (I am using round), cut out as many rounds of dough as you can. Then using a smaller round cookie cutter or round piping tip to cut to make a window cutout in the center of half the cookies.
8. Remove the cookies, and gather the dough. Re-roll the scraps, and repeat. If the dough becomes sticky while rolling then place it back in the refrigerator to chill for about 20-30 minutes or until it is chilled and firm.
9. Transfer the cookies to the prepared baking sheet. Re-roll scraps and repeat until all the dough is used up. You should have about 30 cookies, I have made 2 batches, so I have about 60 cookies.
10. To bake: Place the baking sheet in the oven and bake for 7 to 9 minutes, or until cookies are lightly golden on the edges. Remove the cookies, and let them cool for 5 minutes on the pan, and then place them on a wire rack to cool completely.
11. Place all cookies with the holes in them on a wire rack and dust generously powdered or confectioners' sugar over the top.
12. For the base of the cookie, spread about 1/2 teaspoon of raspberry jam into the center, spreading it slightly. You can use either side of the cookie for placing the filling. To make sandwich cookies, top each jam-filled cookie with sugar-dusted cookies.
13. Linzer cookies are ready to enjoy. They taste best when enjoyed the same day when they are baked. To store, place them in an airtight container and store them at room temperature for up to 4-5 days days or up to 8-10 days in the refrigerator. Or freezer them for up to 3 months.
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Martha Stewart's Raspberry Linzertorte | Martha Bakes Recipes
Linzertorte is a traditional Austrian recipe with two layers of deliciously rich and buttery, nut flavored pastry with a fruit jam filling. In this episode, Martha will show you how to make this rich pastry with a raspberry filling and lattice pastry top.
#Pastry #Baking #Linzertorte #Recipe #MarthaBakes #MarthaStewart
00:00 Introduction
00:20 Nuts
01:10 Dry Ingredients
01:58 Cream the Butter
02:18 Spoon in Dry Ingredients
02:38 Press into Tart Shell
03:21 Lattice Top
05:36 Final Result
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Raspberry Linzertorte | Martha Bakes Recipes