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Anne Kearney's Linzer
The Times Picayune,
New Orleans, LA,
December 7, 2000
5 ounces unsalted butter (10
Grated zest of 1 lemon
2 large egg yolks
1 1/3 cups all-purpose flour
1/2 cup powdered sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup toasted, whole peeled hazelnuts,
ground until fine in a food
1 cup seedless raspberry jam
Powdered sugar for dusting
In a mixer with paddle attachment, cream the butter and lemon zest
until smooth and pale in color. Add the egg yolks one at a time and mix until
incorporated. Scrape down the sides of the mixing bowl.
Sift the flour, sugar, cinnamon, nutmeg and cloves onto a piece of
parch-ment paper. Turn the mixer on low and gradually add the flour mixture to
mixture. Mix for 30 seconds, stop the mixer and scrape down the
sides of the bowl. Add the
chopped nuts and mix to incorporate. Transfer to plastic wrap, flatten into a
one-inch-thick/ disk and refrigerate for one hour.
Preheat oven to 350 degrees F. Divide dough into one-third and
two-thirds. On a floured surface, roll out the larger portion to 1/4-inch thickness. Using
a 2-inch cookie cutter, cut out as many cookies as possible. Transfer them
parchment-lined one-half sheet tray. Combine the scraps and repeat.
Place 1/2 teaspoon raspberry jam onto the center of each cookie.
On a clean floured surface, roll out remaining dough to
thickness. Using the same cookie cutter, cut out as many cookies as possible. Using a
3/4-inch cookie cutter, cut a hole in the center of each cookie. Place each cut-out cookie
on top of the raspberry jam cookie.
Chill for 15 minutes and bake for 12 to 15 minutes or until golden
and bubbly. Cool slightly and dust with powdered sugar
Editor’s Note: There are two ways to
take the skins off hazelnuts. Place
them in boiling water with 1 teaspoon baking soda for about 10 minutes;
the skins will slip off. Or, roast in the oven and then rub nuts with a
clean kitchen towel.
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