3 1/3 cups hole almonds, roasted, then finely ground
1 1/2 cup butter, room temp
1 cup sugar
1 egg
1 yolk
1 teaspoon lemon zest
1/2 teaspoon vanilla
3 1/3 cup cake flour
1 teaspoon baking powder
1 1/4 teaspoon cinnamon
Seedless raspberry jam
Powdered sugar
Instructions
Preheat the oven to 350 degrees F. Bake hazelnuts on ungreased
cookie sheet for 8 – 10 minutes until browned and skins are
beginning to crack. Wrap in terrycloth towel and sweat for 10
minutes. Rub nuts vigorously to remove as much of skin as possible.
Grind fine in food processor.
2. In a bowl, beat the butter and sugar together with a fork until
light and fluffy. Beat in the egg, yolk, lemon zest and vanilla. Stir in
the ground nuts. Blend in flour, baking powder and cinnamon – it
may be stiff. Divide dough in half, form each into 1-inch thick disc,
and wrap each in plastic wrap. Chill well – several hours or
overnight.
Remove one dough disc from refrigerator for about an hour, until it
is soft enough to roll out. Cut two pieces of plastic wrap about 2
feet long and place on rolling surface, overlapping about 6 inches.
Place disc of dough in the middle. Place two more pieces of plastic
wrap over dough, overlapping them 6 inches.
4. Keeping the other half chilled, roll out the half of dough between
pieces of plastic wrap to 1/4-inch thick or lightly less. Remove the
top sheet of wrap and cut 2-inch round cookies. Remove the
rounds from the wrap with an offset spatula and place on an
ungreased cookie sheet.
Cut out the centers of half the cookies with a 3/4-inch round
cookie cutter. Bake the rounds in a 350 degree oven for 9 minutes
or until the edges of cookies are golden. Remove from oven and let
stand 1 minute, then transfer to a rack to cool completely.
5. Reform the remaining dough back into a ball and roll out, cut
and bake. Continue until entire piece of dough is used. Repeat with
the other ball of refrigerated dough.
Sift powdered sugar over the rounds with the cutout circles. Spread
the remaining circles with 1-2 teaspoons raspberry jam. Top each
with a cut out round and press gently together. Spoon a little more
jam into the opening of each. Enjoy!
Originally Submitted
3/31/2015
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