French Food Friday - Linzele ou boules de Linze
recipe and photo from here
Bonjour mes belles,
The festive baking has begun. This week I have made Gingerbread Cookies and Christmas Tree shaped Matcha Cookies.
This weekend I will be making these very yummy Linzele cookies and perhaps some mulled wine as the weather forecast ius for chilly nights and sunny days.
For 25 biscuits
Ingredients
- 250g of flour
- 75 g of sugar
- 125 g ground almonds
- 125 g of butter
- 1 beaten egg
- 1 tsp baking powder
- 1 teaspoon cinnamon
- 1 tablespoon of cocoa powder
- 75g of raspberry jam
Method
Linzele ou boules de Linze
For 25 biscuits
Ingredients
- 250g of flour
- 75 g of sugar
- 125 g ground almonds
- 125 g of butter
- 1 beaten egg
- 1 tsp baking powder
- 1 teaspoon cinnamon
- 1 tablespoon of cocoa powder
- 75g of raspberry jam
Method
In a bowl, combine the dry ingredients: flour, sugar, cocoa, baking powder, cinnamon and ground almonds.
Mix well and make a well.In the middle, pour the soft butter and the beaten egg mixture. Mix well until a ball is formed.
Wrap the dough in cling film and leave it in the refrigerator for 2 hours.Preheat your oven to 180°C.
Remove the dough from the fridge and form balls of about 20g.
Place on a baking sheet lined with a sheet of baking paper.
Flatten balls with your finger forming a hollow. Garnish with a little raspberry jam.
Bake and cook for 20 minutes. Cool on a wire rack.You can store them in a metal box.
Mix well and make a well.In the middle, pour the soft butter and the beaten egg mixture. Mix well until a ball is formed.
Wrap the dough in cling film and leave it in the refrigerator for 2 hours.Preheat your oven to 180°C.
Remove the dough from the fridge and form balls of about 20g.
Place on a baking sheet lined with a sheet of baking paper.
Flatten balls with your finger forming a hollow. Garnish with a little raspberry jam.
Bake and cook for 20 minutes. Cool on a wire rack.You can store them in a metal box.
très bon week-end à tous ♥
Leeann x
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