{"id":2944,"date":"2019-12-19T18:34:58","date_gmt":"2019-12-19T16:34:58","guid":{"rendered":"http:\/\/test.thebitterolive.com\/?p=2944"},"modified":"2019-12-19T18:35:06","modified_gmt":"2019-12-19T16:35:06","slug":"linzer-cookies","status":"publish","type":"post","link":"https:\/\/test.thebitterolive.com\/?p=2944","title":{"rendered":"Linzer Cookies"},"content":{"rendered":"\n

If you\nhaven\u2019t baked any cookies for Christmas yet, these are the ones I would recommend.\nAlthough a little bit more labor intensive than most other cookies, they are\ntotally worth it. Linzer cookies are also Austrian, just like yesterday\u2019s kipferl\ncookies<\/a><\/em>, but they are more widely known. <\/strong><\/p>\n\n\n\n

What are\nlinzer cookies?<\/strong><\/h4>\n\n\n\n

Two cookies\nsandwiching a layer of raspberry jam, simply irresistible. These cookies have a\nnutty base, I use hazelnuts, but I have seen many versions that use almonds. Linzer\ncookies are the cookie version of the very famous Austrian Linzer Torte. <\/strong><\/p>\n\n\n\n

These\nare called Linzer Augen Kekse (linzer eyes cookies) in German, referring to the\ncut in the center of the upper cookies that exposes the jam.<\/strong><\/p>\n\n\n\n

Almonds\nor Hazelnuts?<\/strong><\/h4>\n\n\n\n

Most\nrecipes I come across use almond flour in the base. However, in the Culinary Institute\nof America\u2019s cookbook Baking\nand Pastry<\/a><\/em>, the recipe calls for the use of ground hazelnut. After\ngiving many recipes a try, I must say I like CIA\u2019s recipe the best. I have\nadapted it though for the home baker, especially because cake crumbs are not\nreadily available. Also, because it is not easy to always measure eggs in\ngrams. <\/strong><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Raspberry\nor black currant jam?<\/strong><\/h4>\n\n\n\n

Usually\nraspberry jam is used in the cookies and black currant jam is preferred in the\ntart. However, I recommend that you use your jam of preference. Raspberry\nhappens to be one of my favorite and it also goes really well with the Christmas\nvibes. I also like to strain my raspberry jam because I prefer it seedless, but\nthis is totally optional.<\/strong><\/p>\n\n\n\n

Should I\nroll my dough before chilling?<\/strong><\/h4>\n\n\n\n

It is\nnot that you have to, but it would make your life so much easier. If you roll\nthe dough after chilling, it would be way to hard. However, if you wait until\nit is soft enough, you will struggle with how quickly the dough becomes soft. I\nlearned this technique the hard way, after having so many cookies losing their\nshape while I transferred them to the baking tray.<\/strong><\/p>\n\n\n\n

What do\nI do with the cut-out centers?<\/strong><\/h4>\n\n\n\n

I re-roll\nthe scrapes of this dough until I have almost no leftover dough. However, I\nhave seen many people who bake the cut-out centers. I did this time for the\npurpose of shooting, but I honestly do not think it is worth it.<\/strong><\/p>\n\n\n\n

How do I\nbake the cookies?<\/strong><\/h4>\n\n\n\n

Bake the\nbottom cookies and the top cookies separately. The cookies forming the base\nneed a minute longer in the oven than the top cookies. Also do not forget to bake\nequal numbers of top and bottom cookies <\/strong>\ud83d\ude0a<\/strong> <\/strong><\/p>\n\n\n\n

When do\nI dust the icing sugar?<\/strong><\/h4>\n\n\n\n

The\nicing sugar has to be dusted on the cookies that will be on the top before\nassembling the cookies. This way you won\u2019t get sugar on the jam. However, if\nyour jam ended up having some sugar on it, just wet you finger with water and\ndab the jam.<\/strong><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n
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\"linzer\"<\/div>\n\t
<\/div>\n\t\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print<\/a>\n\t<\/path><\/g><\/svg><\/span> Pin<\/a>\n\t\n<\/div>\n

Linzer Cookies<\/h2>\n
<\/div>\n
Irresistible Christmas cookies with toasted hazelnuts in the dough. Two cookies sandwich a layer of raspberry jam, it doesn\u2019t get more Christmassy than that!<\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Dessert<\/span><\/div><\/div>\n
<\/div>\n\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>24<\/span> sandwiched cookies<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>
  • 170<\/span> g<\/span> butter<\/span> softened<\/span><\/li>
  • 125<\/span> g<\/span> sugar<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> vanilla extract<\/span><\/li>
  • 1<\/span> egg<\/span> at room temperature<\/span><\/li>
  • 225<\/span> g<\/span> all-purpose flour<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> cinnamon<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> baking powder<\/span><\/li>
  • 120<\/span> g<\/span> toasted and finely ground hazelnuts<\/span><\/li>
  • Raspberry jam<\/span> as needed<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Cream butter and sugar with the paddle attachment until smooth.<\/div><\/li>
    • Add eggs and vanilla extract until fully incorporated.<\/div><\/li>
    • Add flour, cinnamon and baking powder and mix until just blended.<\/div><\/li>
    • Add the hazelnuts and mix until just blended.<\/div><\/li>
    • Roll out the dough on a piece of parchment paper and chill for an hour.<\/div><\/li>
    • Cut out the dough with your preferred cookie cutter and bake top cookies for 8 minutes and bottom cookies for 9 minutes in 175\u00b0C oven.<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

      If you haven\u2019t baked any cookies for Christmas yet, these are the ones I would recommend. Although a little bit more labor intensive than most other cookies, they are totally worth it. Linzer cookies are also Austrian, just like yesterday\u2019s kipferl cookies, but they are more widely known. What are linzer cookies? Two cookies sandwiching […]<\/p>\n","protected":false},"author":1,"featured_media":2945,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[35],"tags":[],"yoast_head":"\nLinzer Cookies - TheBitterOlive<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/test.thebitterolive.com\/?p=2944\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Linzer Cookies - TheBitterOlive\" \/>\n<meta property=\"og:description\" content=\"If you haven\u2019t baked any cookies for Christmas yet, these are the ones I would recommend. Although a little bit more labor intensive than most other cookies, they are totally worth it. Linzer cookies are also Austrian, just like yesterday\u2019s kipferl cookies, but they are more widely known. What are linzer cookies? 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