White Chocolate Raspberry Linzer Cookies
- December 4, 2021
Raspberry and white chocolate shortbread cookies are sweet, buttery, and literally melt in your mouth.I literally use each and every holiday as an excuse to bake up a storm and indulge in delicious desserts and treats.To make these raspberry and white chocolate shortbread cookies, you only need a handful of ingredients that you likely already have in your pantry.Next, add the vanilla extract and salt and continue to mix until fully combined.Shape the dough into a disc and cover it tightly in plastic cling wrap.Line your baking tray with parchment paper and place your cookies half an inch apart.If your oven is still preheating, place the tray with your cookies in the refrigerator and chill for another 10 minutes.When the oven is ready and preheated to 350 F, bake the cookies for 8-10 minutes, until the edges just start to brown.On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat.Then, turn the heat to low and place a medium heatproof bowl on the mouth of the pot.Meanwhile, use a mesh strainer to dust confectioners' sugar on the cookies that have the center cut out.Add a teaspoon of raspberry jam on top of the chocolate once it has set slightly.You can fill the open centers with more jam using a piping bag and round tip, if desired.: Store in a single layer in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.I would recommend freezing the cookies unassembled, and then adding confectioners' sugar once thawed.You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.- tablespoons ⅓ cup raspberry jam (or strawberry jam ) Instructions Make the Shortbread Cookies : In a large bowl, cream the butter and sugar together using a hand mixer or stand mixer until soft and fluffy, about 2 minutes on medium speed.Add vanilla and salt and continue to beat until fully incorporated.Gradually add flour, and mix until your mixture forms into a dough mass.Use your hands to form the dough into a ball, and then shape into a flat disc.Cover tightly in plastic cling wrap, and chill in the refrigerator for 30 minutes.Preheat oven to 350 F, and line a half sheet baking pan with parchment paper or a silicone mat.Place the cookies half-inch apart on the lined baking sheet, and chill in the refrigerator for another 10 minutes, while the oven is preheating.Assemble the Cookies : Melt the white chocolate either on the stove or in the microwave.On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat.Then, turn the heat to low and place a medium heatproof bowl on the mouth of the pot.Meanwhile, use a mesh strainer to dust confectioners' sugar on the cookies that have the center cut out.Add a teaspoon of raspberry jam on top of the chocolate once it has set slightly.You can fill the open centers with more jam using a piping bag and round tip, if desired.I would recommend freezing the cookies unassembled, and then adding confectioners' sugar once thawed. .
Raspberry Linzer Cookies
And while it is true that Alex will never be able to bring me home a box of chocolates for Valentine’s Day, I’m here for heart-shaped cookies and all things strawberry or raspberry.This special Valentine’s Day event is held to make a difference in the fight against pediatric cancer.Help my fellow food bloggers and me make a difference by donating to Cookies for Kids’ Cancer!Because Dixie Crystals, Mediavine and OXO each pledged to match our donations raised through this campaign up to $3000!Scroll past my Raspberry Linzer Cookies recipe to see what my fellow participating bloggers have created as part of their contribution to this cause.The linzer torte, named after the city of Linz, Austria, has an almond or hazelnut crust, a raspberry filling, and a lattice top.Though you’ll often see linzer cookies with different types of filling, raspberry is the most common and traditional.The nuts add a fair amount of fat to the dough, even if you don’t realize it.Because of this, we do need to chill this dough and keep it cold while rolling and cutting out the Raspberry Linzer Cookies.They usually come with a few “window” shape options, and are an easy way to make sure you get the cut-out centered for the top cookies.Dust your top cookies with powdered sugar before sandwiching them together with the jam for an extra pretty touch.Mix in the salt and the almond or hazelnut meal just until combined, scraping down the sides of the bowl as needed.Turn the dough out onto plastic wrap, parchment or waxed paper and shape into a disk.Roll out dough 1/4 at a time between two pieces of parchment or waxed paper until about 1/8 inch thick.Bake for 10-12 minutes, until cookies are set and barely starting to turn golden on the edges.When ready to serve, place a small spoonful of jam on each of the bottom cookies.Small Batch Bakery Style Chocolate Chip Cookies Recipe from Faith of An Edible Mosaic.Valentine’s Day Gluten Free Sugar Cookies from Brianna of Flippin’ Delicious.Red Velvet Brownies with White Chocolate Cream Cheese Frosting from Coleen of The Redhead Baker.Warn Dark Chocolate Melting Cups from Lisa of Snack Girl.White Chocolate Cashew Cranberry Cookies from Brittany of Diary of a Southern Mrs.Chocolate Dipped Cashew Butter Cookies from Ashley of Fit Mitten Kitchen.Red Velvet Oreo Cheesecake Cookies from Nicole of For the Love of Food.Chewy Coconut Macaroon Hearts (Gluten Free) from Taryn of Hot Pan Kitchen.Dark Chocolate Bourbon Coconut Cream Mousse from Lisa of Taste Cook Sip.Red Velvet Mini Layer Cakes from Gwynn of Swirls of Flavor. .
White Chocolate Berry Linzer Cookies
These White Chocolate Berry Linzer Cookies are make with a hazelnut shortbread, filled with mixed berry jam, and dipped in white chocolate.People on their payroll who answer questions on social media 24/7.Like I said back when I was a good blogger you just posted and if someone had something to say they left a comment on the blog or maybe emailed.I’m on there mostly because my dogs have an account that I have to post to several times a day or people worry something bad happened to them (they are old with health issues).Pinterest I’m on a lot and still use it how it was meant to be…to plan your pretend dream wedding (kidding).Mostly because if I go on I get sucked into my personal FB page and people are ugly these days about everything.And I’m not a good blogger because of things like these White Chocolate Berry Linzer Cookies.It’s why almost every food blogger has a Keto or Instant Pot recipe on their blog even if they don’t want to.But I think they are a perfect summer cookie because of all the wonderful fruit you can use to make freezer jam with.I made a mixed berry freezer jam and put it in these cookies.They are dipped in white chocolate because I was bad about rolling them all the the same thickness so some got more brown than others.Which, no problem, dip them in white chocolate and cover up your baking sins.White Chocolate Dried Pineapple Salted Macadamia Nut Cookie. .
chocolate almond linzer cookies » Hummingbird High
This chocolate almond linzer cookie recipe, however, is a modern update on a classic: the cookies are made with almond flour from my sponsor, Bob’s Red Mill, and filled with roasted white chocolate and tahini.For those not familiar with the industry lingo, the headnotes are that short blurb—usually a paragraph or so of text—that precedes the ingredients and recipe itself.The headnotes can contain a variety of information: these days, that space is saved for tips and tricks for making the recipe, or, if it’s a regional or personal cookbook, a short blurb about the origin of the dish and/or its significance to the author.Unfortunately, there were a handful of recipes in my book that didn’t have any personal anecdote or meaningful significance—instead, I included them because they came together quickly on a weeknight, and they were tasty to boot.This holiday season, I wanted to give the traditional linzer cookie recipe a modern update.Traditional linzer cookies instruct you to take whole hazelnuts or almonds, blitz them in a food processor, and use the ground up nuts in the recipe with all-purpose flour or in place of it.Bob’s actually sells a wide variety of almond flour—you can get them blanched or unblanched, super-finely processed, etc.This variety is my favorite though; the almond skins have been removed, leaving you with a fine, completely cream-covered flour.If you want to go the extra-mile, source “Black” cocoa powder, which is treated for longer, giving it a more intense color and extra bitterness.It’s been popping up in dessert more and more over the last few years (I’d like to credit my friend Molly for that phenomenon), as it’s a good ingredient to cut down the sweetness of recipes and pairs well with flavors like chocolate and caramel.A pastry chef in Israel introduced me to pairing the dulcey chocolate with tahini; it blew my mind.You’ll need to chill the dough at different parts of the process to make sure that it holds its shape properly when baked, so just be sure you account for that time, too—be sure to check out the baker’s notes for more specifics before you start.After they’ve cooled enough to handle, make the filling (which simply involved melting the dulcey chocolate and mixing it with tahini), spread it on the bottom of the bottom cookie, and press the top cookie on top of the filling to make a sandwich.You can substitute the Bob’s Red Mill Super-Fine Almond Flour in the recipe for any nut meal of your choice.If you want to avoid almonds completely, traditional recipes use hazelnut meal (which Bob’s Red Mill also sells).It’s a lot of steps, and over the years, I’ve learned that you can eliminate almost half of them and still get perfect cookies every time.I then chill the entire slab—either for an hour in the freezer, or overnight in the fridge so I’m not sitting around waiting for it for forever—and then use cookie cutters to stamp out shapes.As long as you work efficiently, the shapes will still be cool and you can bake them directly—there’s no need to stick them back in the fridge and wait for them to chill more!If you find that the cookies are losing their shape, stick them in the freezer, on the sheet pan and all, for 10 to 15 minutes before baking.Wait 15 to 20 minutes for the mixture to cool slightly; it will thicken and become easier to spread with an offset spatula as it does.If you’re too impatient to wait (like me, because patience is not one of my virtues), take your bottom cookie and dip it into a shallow bowl full of the melty filling, making sure that only its surface (and not the sides) are covered in chocolate. .
Pistachio Linzer Cookies Recipe
All you need to do is fill a Kilner cliptop jar with the dry ingredients and include the recipe instructions below. .
Delicate almond cookies cut into pretty shapes are sandwiched together with a filling of raspberry preserves, lemon curd, or chocolate spread.Linzer Cookies can be cut into daisies, hearts, rounds, and even teddy bears.They are delicate, buttery, nutty cookies traditionally sandwiched together with black currant or raspberry preserves or jam and dusted with a bit of powdered sugar.Linzer Cookies are actually a dessert created to taste similar to an Austrian Linzertorte which has a crust made of flour mixed with ground almonds, sugar, egg yolks, lemon zest, and cinnamon and is filled with black currant preserves and is topped with a lattice crust.These would be wonderful cookies to make for Valentine’s Day, a Baby Shower, or Christmas.Black Current Preserves or Jam is the traditional filling for Austrian Linzer Cookies.Red Raspberry Preserves or Jam is a more traditional filling in the United States.Lemon Curd is an alternative filling that adds a lovely tart flavor that pairs beautifully with the almond cookie.Chocolate Hazelnut Spread (Nutella) is an unconventional filling but it tastes amazing inside the crisp almond cookies.Jam is a cooked mixture of fruit and sugar with the option of adding pectin.I prefer using raw, blanched almond slivers (blanched nuts have their skins removed) because I can roast the nuts in a 350-degree oven for about 5-6 minutes (or in a skillet set over medium-low heat) to bring out their nutty flavor, allow them to cool, then grind them in a food processor.You need to add sugar to the food processor in order to prevent the ground almonds from turning into a paste.Spread it on a baking sheet and pop it in a warm 300-degree oven for about 4-5 minutes until you just start to smell the nutty aroma.Whisk together a tablespoon of fresh lemon zest, salt, and flour then stir it into the dough.I LOVE using a smooth silicone baking mat to make any cut-out cookies especially because I don’t have to add extra flour to the dough.Then remove the excess dough and place the mat in the freezer for 5-10 minutes, just long enough for the cookies to firm up.Then you can simply peel off the perfectly shaped Linzer Cookies and place them on a parchment paper-lined baking sheet.You can safely store Linzer Cookies filled with fruit preserves or jam or shelf-stable, store-bought lemon curd at room temperature for up to a few days.The fruit in the preserves will eventually spoil if left at room temperature but the high sugar content acts as a temporary preservative making it safe to store at room temperature for 2-3 days.You can also just store the un-filled cookies at room temperature for up to a week then fill them a few hours before serving.Allow refrigerated cookies to come to room temperature in their container for about an hour before serving them for the best flavor.Remove from the freezer and set the package on the counter for 2-3 hours to thaw before opening.Remove the cookies from the bag then dust the tops with powdered sugar and fill them.Place the frozen cookies in the refrigerator overnight to thaw then bring them out and set them on the counter for a few hours before opening the bag.The filling shows through a hole in the top cookie that is also dusted with powdered sugar.Course: Dessert Cuisine: Austrian Keyword: linzer cookies Author : Beth Ingredients 1 cup blanched almond slivers.1/2 - 3/4 cup raspberry jam or preserves, lemon curd, or Nutella Instructions Heat oven to 350 degrees Fahrenheit.Spread almonds out on a baking sheet, and toast for 5-6 minutes, until golden brown.Remove and pour nuts into the bowl of a food processor and let cool for at least 15 minutes.Cream the butter and the remaining 1/2 cup sugar together in a large mixing bowl just until it becomes pale yellow.Roll 1 disc of chilled cookie dough out to 1/8 inch thickness onto the cutting board or silicone mat.Freeze the cut-out dough for 5-10 minutes then move to parchment paper lined baking sheet. .
Linzer Cookies with Raspberry Jam
These festive Linzer cookies are great for any special occasion of holiday, such as Christmas or Valentine’s Day!These toasty cookies feature cinnamon and toasted almond meal in the dough, making them the perfect amount of sweet, warm, and nutty!These Linzer cookies are cut out, baked, dusted with sugar, and sandwiched together with a fruity raspberry jam!The final cookies are crisp, yet also delicately soft, as well as warm and toasty while also being quite fruity from the raspberry jam!Linzertorte is made from a buttery dough, pressed into tart form, filled with jam, and then topped with a lattice crust!The toasted almond flour adds a whole new flavor dimension to the cookies – adding a deep, warm toastiness that pairs wonderfully with the cinnamon and raspberry jam!To toast the almond flour, simply spread it into an even layer on a baking sheet and place it into the oven.The biggest tip I can give you for rolling and cutting these Linzer Cookies out is to do it on a heavily floured surface.The top halves of these Linzer Cookies have the centres cut out, allowing the jam to peak through.This quick 15-minute freeze before baking allows the butter to slightly re-solidify, thereby preventing the cookie from spreading out!After the Linzer cookies have been baked and cooled, the top halves (the ones with the center cut-out) get a light dusting with confectioners sugar, while the bottoms get a spoonful of raspberry jam spread on them.Confectioners Sugar, for dusting Instructions Preheat oven to 350°F and prepare 2 baking sheets with parchment.In a stand mixer fitted with the paddle attachment, beat together the butter, sugar, and cinnamon, until light and fluffy – about 3-5 minutes.Add flour mixture to the stand mixer and beat until just combined and a crumbly looking dough has formed. .