How To make Linzer Squares& Thumbprints
1 c Hazelnuts, whole unblanched
-(filberts) 1 c Butter, unsalted
chilled
2 c Flour
2/3 c Sugar
1 t Baking powder
1 t Cinnamon, ground
1/4 ts Salt
2 lg Egg :
separated
1 t Vanilla extract
1 tb Lemon zest finely grated
1 c Raspberry jam :
seedless
Nut coating -- for thumb- -prints (opt) 2/3 c Hazelnuts, unblanched
-chopped finely
Preheat oven to 350 degrees. For Squares, line the bottom and 2 sides of an 8"x8"x2" metal baking pan, with an 8"x16" strip of
heavy duty aluminum foil, well buttered or greased. For Cookies, butter or grease 2 nonstick cookie sheets. Place the hazelnuts on a cookie sheet and bake them, stirring occasion- ally, for 10 to 12 minutes or until they turn golden where the skins crack. Cool to room temperature. Food processor method: Cut the butter into 1-inch cubes, wrap in plastic, and refrigerate. In a food processor with the metal blade, process the nuts with 1/2 c of the flour until the nuts are fine but not powder fine. Add the rest of the flour, the sugar, baking powder, cinnamon, and salt and process for a few seconds until evenly mixed. Pulse in the butter until mixture has the consistency of fine crumbs. Add the egg yolks, vanilla extract, and lemon zest and pulse just until the dough begins to hold together (do not allow it to form a ball.) Electric mixer method: Finely grate the nuts. Soften the butter. In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and lemon szest. In a mixing bowl, cream the butter and sugar about 3 mintues or until light and fluffy. Beat in the egg yolks, then the vanilla extract. At low speed, gradually beat in the flour mixture, just until the dough begins to hold together. For the Squares: Remove one cup of the dough and press it into the prepared pan. Spread 2/3 cup of the jam to within 1/4" of the edges. Set aside. Add three tablespoons of the egg whites to the dough remaining in the food processor or mixer and pulse or beat until it is incorporated. Set aside the remining egg whites for the the cookies. Scrape 1 cup of the dough into the pastry bag and close it securely. Pipe the mixture to form a lattice on top of the raspberry filling. Pipe the first line down the center, dividing the square in half. Now pipe 2 more lines, dividing the sqaure into quarters. Then
pipe 4 more lines, each between the existing lines, dividing the squares into eighths. There will be 7 lines. Turn the pan and repeat the process, adding 7 more lines. Next pipe a border line around the 4 edges of the pan. Bake for 30 to 35 minutes or until the dough is golden brown and the jam bubbling. Cook completely in the pan on a wire rack. To unmold, run a small metal spatula between the sides of the pan and the pastry on the 2 siddes without the aluminum foil. Use the foil to lift out the whole square and lide it off the foil onto a cutting surgace. Use a long, serrated knife to cut 2-inch squares. For the most attractive squares, first
cut the square in half in the middle of the center lattice line (not on either side.) Turn the square 1 turn and cut it into quarters following the same directions, forming 16 2-inch quares. For the cookies: Measure the remaining dough into a 1 1/4 inch scoop or 2 level teaspoons and roll it
between the palms of your hands to for 1-inch balls. If you are using the optional nut coating, roll each ball in the reserved egg whites. Lightly flour your hands, if necessary, to prevent sticking. Roll each ball in the chopped nuts. Place the balls 1 1/2 inches apart on the cookie sheets. Use your floured index finger to create depressions in the center of each ball. Fill each depression with 1/4 teaspoon of the remaining jam. Bake for 20 minutes or until the cookies begin to brown lightly. Store in airtight containers at room temperature or in the refrigerator. Keeps 1 week at room temperature, 2 weeks refrigerated. The squares will keep for several weeks refrigerated. The thumbprints become dry. Makes 16 squares and 3 dozen cookies. Original from Rose's Christmas Cookies by Rose Levy Berenbaum This recipe makes both Linzer Squares and Thumbprints, although you need a pastry bag to pipe the dough to make the Linzer Squares. I used the whole recipe to make thumbprints. I made just the thumbprints, not the linzer squares. If you do this as well (it's EASIER), be sure to add the 3 tablespoons of egg white into the dough. The instructions to do this are in the section labeled "for the Squares" and you might miss it if you're not making the squares.
How To make Linzer Squares& Thumbprints's Videos
Thumbprint Cookies (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Thumbprint Cookies. Thumbprint Cookies are a very popular holiday cookie. They are made with a shortbread-like dough that is formed into balls and then rolled in either finely chopped nuts or dried coconut. The name 'thumbprint' comes from the fact you use your thumb to make an indentation into each ball of dough and then fill it with jam.
There is a newer video of this recipe here:
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Linzer Cookies recipe
Hello everyone! Here is the recipe, you can whip this guys in no time! So easy and so good!
3/4 cup unsalted butter
1 cup sugar
1 egg
Lemon zest to taste, I used 1/2 of my lemon
2 cups of all purpose flour
3/4 cup almond flour
1 tsp of cinnamon
Use filling of your choice! Enjoy! ????????
#linzercookie #christmascookies #sandwichcookie
Make ANY Cookie with THIS Recipe (Linzer/Sugar/Gingerbread/Chocolate/Butter/Holiday Cookies
Holiday Cookies - Cut Out Sugar Cookies , Linzer Cookies, Gingerbread Cookies, Chocolate Cookies..you name it! Use this recipe to make your custom cookie box!
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Cookie Recipe ( Crispy melt away cookie BASE dough) :
- 750 gr soft room temp Butter ( 6 2/3 sticks )
- 300 gr Powdered Sugar ( 2 1/2 cups)
- 3 room temp X Large Egg Whites
- 900 gr All purpose Flour ( 6 cups + 1/2 cup)
- 3 tsp Vanilla
- 1/4 tsp Salt
For tips and advice check the video.
Divide the dough into 5 equal portions and with each dough make 5 different cookies:
■ Vanilla Butter Cookies:
Leave the first dough as is.
You'll need a piping bag and a tip of your choice.
■ Linzer Cookies:
to the second cookie dough, add:
- 60 gr Almond Flour (1/2 cup)
- 40 gr All Purpose Flour ( 4 tbsp)
- 1/2 tsp Almond Extract
- Jam of your choice
■ Gingerbread *Style* Cookies:
to the third cookie dough, add:
- 2 3/4 tsp Ginger
- 3 tsp Cinnamon
- 2 or 3 tsp Cocoa Powder
- 40 gr Flour ( 4 tbsp)
For stronger gingerbread flavor add more ginger.
■ Sugar Cookies:
to the fourth cookie dough, add:
- 50 gr All Purpose Flour ( 5 tbsp)
- 1/2 tsp Vanilla
■ Chocolate Sugar Cookies:
to the fifth cookie dough, add:
- 60 gr Sweetened Cocoa Powder ( 7 1/2 tbsp) ( Bloom the cocoa with 5 tbsp hot Milk) If you're using UNsweetened cocoa powder you may have to add 1 tbsp more icing sugar.
- 20 gr All Purpose Flour ( 2 tbsp)
- Melted good quality chocolate to fill the cookies
Enjoy!
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Chocolate Hazelnut Nests / Christmas Thumbprint Cookies
With a dark chocolate and roasted hazelnut, everybody will rave over these amazing cookies.
These cookies, also known as bird’s nests, have been around for decades and get filled with many different toppings. Usually Christmas is perfect time to bake them, because they bring up choco-hazelnut amazing flavor.
Ingredients:
250 g ground biscuits
180 g roasted ground hazelnuts
150 g butter
150 g dark chocolate
6 TBSP sugar
2 dl water
130 g white chocolate
1. Process biscuits in a food processor until finely crushed.
2. Process roasted hazelnuts in a food processor.
3. Melt butter, dark chocolate, sugar and water in a cooking pot. Stir until boils and then set aside.
4. Add ground hazelnuts and biscuits in a still hot chocolate mixture and combine well using spoon.
5. After cool down, shape mixture into small balls. Dip every ball in a coconut flour (optionally). Place them on baking sheets lined with parchment paper and press thumb into center of each cookie, leaving an indentation.
6. Chill until ready to use. melt white chocolate and pipe swirls on top of the nests.
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#chocolatenests #hazelnut #thumbprint #cookies #recipe #christmasrecipes
Jam Cookies
**Ingredients**
Astra 175g
Eggs (beaten) 1 nos.
Powdered Sugar 150g
Flour 250g
Cashew nuts 75g
Jam of your choice
Icing sugar for garnish
*Method
1.Add Astra, sugar, egg and grounded cashew nuts into a bowl and beat until fluffy. Then add flour and gently mix till it forms a soft dough.
2.Roll the dough and cut out shapes to your preference. Press a thumbprint into the middle of the cut cookie dough.
3.Bake the cookies in a preheated oven at 200°c for 12-15 minutes. Cool cookies on the baking sheets.
4.Fill each indentation with a small amount of jam and sprinkle icing sugar on top.
Sugar Free Raspberry Linzer Cookie Bars - Natvia's Healthy Treats & Dessert Recipes
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Ingredients
3/4 Raspberries
1/8 tsp Almond Extract
1/2 tbsp Natvia
2 Cups Almond Flour
1/2 Cup Natvia
Pinch of Salt
90g Melted Butter
1/2 tsp Vanilla Extract
Flaked Almonds for garnish
Method
Heat 1/2 Cup Raspberries in a saucepan and whilst heating, add 1/8 Almond Extract.
Add 1/2 tbsp Natvia to the heating berries and begin to stir mixture.
After 10 mins of simmering, take off the heat and set aside.
In a seperate bowl, add the 2 Cups Almond Flour.
Add a pinch of salt and the 90g melted butter to the bowl.
Also add 1/2 tsp Vanilla Extract to the bowl.
Mix the contents around until it has formed soft crumbs.
Flatten 2/3 of the mixture out into the base of a square baking tray.
Top the flattened mixture with the raspberry mixture. Spread raspberry mixture evenly across the top to form a thin raspberry layer.
Sprinkle leftover biscuit mix, and any leftover whole raspberries on the top of the tray.
Top also with almond flakes if desired.
Bake in oven at 175°C for 30 minutes.
Remove from oven, slice into cookie sized shapes and enjoy!
This Raspberry Linzer Cookie Bars recipe is healthy and a guilt free way to enjoy what is usually a sugar explosion. This recipe uses no added sugar - being made sweet by Natvia 100% Natural Sweetener.
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Natvia lives to Inspire a better life - here is another tasty recipe that has inspired us to make linzer cookie bars without sugar!