During Thanksgiving weekend, I attempted Marianne’s recipe on Linzer cookies. Every single Christmas, Marianne will send me a box of homemade cookies and in that medley, my favorite has always been Linzer cookies. I am not sure why I like them so much, could be the jam and cookie combination.
I have been contemplated making these cookies for awhile, but as you can see, it is time consuming comparing to other cookie recipes. The dough needs to rest in the refrigerator for at least an hour, it needs to be roll out and cut, plus the final assembly.
For the ground almond, I used the almond slivers sold at Trader Joe’s and ground it with food processor. One word of caution is that do not ground the almond too long, otherwise, you will end up with almond butter instead of ground almond. The dough is relatively soft so be sure to roll it out gently. If the dough begins to stick on the rolling pin and board, wrap it with plastic wrap and place it in the freezer for 5 minutes. You can only freeze the dough once; it will be too hard to roll out after that. To create jam’s bubbly effect, scoop a small portion of jam onto the cookie without the cut out, and gently sandwich it with the one with the cut out.
The cookies are very light in taste and not sugary. They make a wonderful pair with your choice of tea.
|Cookies ready to be baked|
|cutting out cookies|