December 15, 2014

Spiced Linzer Biscuits

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For a few months when I was younger, I worked in a little local cafe, each morning delicious cakes, pastries and other goodies were delivered from the kitchens and I would set up the displays of the fresh patisseries ready to tempt customers that day. 

The piles of Linzer biscuits I put out everyday always sold out by lunchtime and seemed the most popular over all other cakes or treats. 

The Linzer biscuit is a glorified jammy dodger, sticky jam sandwiched between spiced cookie dough, the top layer with a cutout to show off the sticky jam inside. 


This time of year the dough has cinnamon in too to add some christmas spice, I also added some allspice for an extra kick. 

To make 15-18 Linzer Biscuits you will need...

130g caster sugar
250g unsalted butter 
250g ground almonds 
2 cups of plain flour 
1 tsp cinnamon 
1 tsp allspice
Raspberry Jam (of course if you have time you can make up a jam yourself, bought stuff is just as good for these)

Start by creaming together your sugar and butter in a bowl until combined. 

Next add the flour, ground almonds and spices to your mixture. Mix until a dough has formed. 

Place in the fridge for half an hour to an hour to firm up your dough. 



Next role out your dough. This can be frustrating as you have a dough that is very fragile and delicate. So take care when rolling it out.

It may split apart, but the beauty of this dough is that you can just push it back together, it is very different to pastry dough, no where near as pliable.

Using your shapes, cut out 36 biscuits. Leave 18 whole and cut holes in the other 18 with a smaller cutter.

Again take care with this process.


Bake for 8 - 10 minutes or until golden. These biscuits do not need long, so don't forget about them as they can turn in a moment.


Next get your jam...
 

...and place dollops on your whole biscuit bases.




Next place your biscuit lids on top.



These look really pretty once they have all been made up, particularly festive with the red raspberry jam oozing out.


Dust liberally with icing sugar...


The great thing about these biscuits is that the jam still gleams through after the showering of icing sugar as the jam just absorbs it.



These can really crumble if not handled with care!! 


Enjoy! 


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