Linzer Tarts
Serves: 2
Eloise Gerhold
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
41
Sourness
40
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1.25 cups
Unsalted Butter (softened)2 cup
White Sugar1.75 cups
Ground Almond1 tsp
Ground Cinnamon5 tbsps
Raspberry JamDirections:
1
Beat butter and sugar together until the mixture is light and fluffy
2
Stir in 1/2 cup flour, the ground almonds, and cinnamon
3
Mix in remaining flour 1/2 cup at a time until the mixture becomes a slightly stiff dough
4
Shape the dough into a ball; divide it in half
5
Wrap both halves in wax paper or plastic wrap, and refrigerate for about one hour
6
Preheat oven to 325 degrees F (165 degrees C)
7
Line a baking sheet with parchment paper
8
On a lightly floured surface, roll half of the dough into a sheet 1/8 inch thick
9
With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can
10
Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet
11
Cut out more circles
12
You should now have about 12 circles
13
Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them
14
Refrigerate while working with remaining dough
15
Repeat the rolling and cutting process with the other half of the dough, but after placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter
16
Bake cookies in preheated oven until light brown, 10 to 15 minutes
17
Cool on wire rack for 20 minutes
18
Spread a thin coating of jam on each of the cookie rounds
19
Set a cutout cookie on top of each, pressing the two together so they make a sandwich
20
Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving