Post by Mark on Jul 26, 2017 23:38:51 GMT
Adapted from Bon Appétit
Based on the famous Linzer torte, these cookies combine the same classic nutty and fruity elements, but in a smaller package. Star shapes are nice, but use cookie cutters of any shape you wish!
Makes 20 cookies
Special Equipment Needed
A 2-inch star cookie cutter; a 1/2-inch star cookie cutter
Ingredients
Makes 20 cookies
Special Equipment Needed
A 2-inch star cookie cutter; a 1/2-inch star cookie cutter
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/3 cups slivered almonds
- 1 3/4 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 2/3 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 large egg
- 2 teaspoons dark rum
- 1/4 teaspoon vanilla extract
- 1/2 cup seedless raspberry jam
- Powdered sugar (for dusting)
Directions
- Pulse flour, almonds, cinnamon, and salt in a food processor until almonds are finely ground (no larger than poppy seeds).
- Using an electric mixer at medium speed, beat sugar and butter in a large bowl until fluffy, about 3 minutes. Add egg; beat until well blended, about 1 minute. Beat in rum and vanilla. Reduce speed to low; add dry ingredients. Beat dough just to blend; gently knead if necessary to form a ball.
- Divide dough in half. Place each half between sheets of parchment or waxed paper. Working with 1 piece at a time, flatten dough into a disk; roll dough, occasionally lifting paper on both sides for easier rolling, until 1/8 inches thick. Chill dough in paper until very firm, at least 2 hours.
DO AHEAD: Dough can be made 2 days ahead. Cover; keep chilled.
- Arrange a rack in middle of oven and preheat to 375°F (190°C). Line 2 baking sheets with parchment paper or silicone baking mats.
- Working with 1 dough disk at a time, remove top sheet of paper and, using 2-inch star cookie cutter, cut out cookies. Transfer to baking sheets, placing 1/2 inch apart; chill. Repeat with remaining dough.
- Gather scraps; repeat rolling, chilling, and cutting until dough is used.
- Using 1/2-inch star cookie cutter, cut out a star from the center of half the cookies. Working in batches, bake cookies until light golden brown, dry, and just firm to the touch, 11-13 minutes. (Cookies will firm up as they cool.) Transfer to a wire rack; let cool.
DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.
- Bring jam and 1 teaspoon water to a boil in a small saucepan; let cool slightly.
- Arrange whole cookies flat side up. Spoon 1 teaspoon cooled jam in the center of each, dabbing slightly to spread. Arrange cookies with cutouts flat side down on a wire rack; dust with powdered sugar. Set atop whole cookies, lining up star points and allowing jam to push up slightly through center. DO AHEAD: Linzer Stars can be assembled 8 hours ahead. Store airtight at room temperature.