Free Online Recipes
 |  

Sign Up login
 
 

Linzer Wreaths with Raspberry Jam Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Linzer Wreaths with Raspberry Jam

Category   Desserts - Breads
Sub Category   None
Servings   5 dozen cookies
Preptime   60 min

Ingredients
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





0 Out of 5 from 0 reviews

You can add this Linzer Wreaths with Raspberry Jam recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.