festive food Friday...


So sorry for not getting around to posting the photos of the items that I found on Sunday but it has been a hectic week. 

I will try and photograph the items over the course of the weekend.

I spent yesterday trying out various recipes for Linzer cookies and I now have a recipe that I am happy with. I ended up using a mixture of this recipe and this one.

Linzer Cookies

 Ingredients

1 cup (150 grams) ground almonds
2 cups (260 grams) all purpose flour
2 teaspoons ground cinnamon 
1/2 teaspoon ground cloves 
1/2 teaspoon salt
Zest (outer yellow skin) of one small lemon
1 cup (226 grams) unsalted butter room temperature
3/4 cup (150 grams) granulated white sugar
1 teaspoon (5 grams) pure vanilla extract
3 egg yolks
1/4 teaspoon anise seeds, ground in a spice grinder
1/4 teaspoon ground coriander 
Confectioners' sugar, for dusting
3/4 cup seedless raspberry preserves

Method

  1. In a standing electric mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed until creamy. Add the egg yolks and lemon zest and beat until smooth. In a food processor, combine the hazelnuts with the bread flour and process until the nuts are finely ground. Add the cinnamon and cloves and pulse to combine. Add the dry ingredients to the mixing bowl and beat on low speed until smooth. Pat the dough into 2 disks, wrap in plastic and refrigerate until chilled, about 1 hour.
  2. Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches if necessary, roll out the dough 1/4 inch thick on a lightly floured surface. Using a 2-inch round cutter, stamp out cookies as close together as possible. Using a small decorative cookie cutter, stamp out the centers of half of the cookies. Transfer the whole cookies to 1 prepared baking sheet and the cut-out cookies to another.
  3. Bake the cookies in the upper and middle thirds of the oven for about 15 minutes, until lightly browned around the edges. Let cool on the baking sheets. Meanwhile, refrigerate the scraps until chilled, then reroll, stamp out more cookies and bake.
  4. Dust the tops of the cut-out cookies with confectioners' sugar. In a small bowl, whisk the raspberry preserves with the ground anise and coriander. Spoon the preserves onto the whole cookies, cover with the sugar-dusted cookies and serve.

Make Ahead

The cookies can be kept in an airtight container for 5 days or frozen for 1 month. Redust with confectioners' sugar.

bon vendredi à tous, Leeann x

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