Thursday, December 15, 2016

Christmas Cookies Day 6 - Linzer Torte


 These cookies take a bit of work - sometimes I wait till the last minutes because I am a little lazy, but they are so worth it!


Ingredients
  • 2/3  cup  almonds
  • 1/2  cup  packed light brown sugar
  • 2 1/2  cups  all-purpose flour, spooned and leveled, plus more for the work surface
  • 1/2  teaspoon  baking powder
  • 1/2  teaspoon  kosher salt
  • 1/4  teaspoon  ground cinnamon
  • 1  cup  (2 sticks) unsalted butter, at room temperature
  • 1  large egg
  • 1  teaspoon  pure vanilla extract
  • 1  tablespoon  confectioners’ sugar
  • 1  12-ounce jar raspberry jam 



Directions
1. Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool.
2. In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.
3. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
4. Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix).
5. Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.
6. Heat oven to 350° F. On a lightly-floured surface, roll out each piece of dough to a ⅛-inch thickness. Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Re-roll and cut the scraps as necessary.
7. Bake, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Makes 36 cookies
Hands-On Time: 1hr 00m
Total Time: 5hr 00m

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