Linzer cookie - a delicious classic that means Christmas. Delicate butter dough and exquisite currant jam. Together, they bring a puer nostalgy and mouthwatering taste. Linzer cookies will make anyone happy, whether you cook them for your family, friends or as a simple treat for yourself.
And guess what? The Advent time is here, so it's time to start making Christmas cookies. Find your cookie cutters, preheat the oven and let's make your kitchen smell like Christmas.♥️
Nutrition (1 serving)
- 106 kcal
- 7,8 g carbohydrates
- 7,3 g fats
- 1,7 g protein
Per 20 portions
- 170 g wholegrain spelt flour
- 40 g almond flour
- 70 g icing sugar
- 140 g butter
- 1 yolk
- pinch vanilla powder
- 200 g Vilgain currant jam
Instructions
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Take your butter out of the fridge so it softens up before you start making the dough.
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In a bowl, mix the spelt flour, almond flour, powdered sugar, and vanilla. Mix well.
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Add the cubed softened butter and egg yolk.
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Using your hands or a kitchen robot, create a dough. Try to be quick to ensure the butter doesn't melt too much and the dough doesn't tear when rolled out.
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Wrap the dough in cling film and leave it to rest in the fridge for anywhere between 30 minutes and overnight.
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Remove the dough from the fridge and softly work the dough to loosen it up.
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Dust your kitchen table or board with flour and roll the dough out. Using cookie cutters, cut your favourite shapes. Always cut one with a hole in the centre, and one without, so you can later join them together.
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Transfer the cut Linzer cookies onto a baking tray lined with baking paper.
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Bake in an oven preheated to 170 °C for 10 minutes.
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Leave the cookies to cool. When they cool, spread jam on the pieces without holes, and then cover with the matching piece wth a hole.
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Store the cookies in a dry place. Coat them in powdered sugar before serving.
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Have a sweet and merry Christmas!
