Beth’s Linzer Cookie Recipe – Happy Valentine’s Day!




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NOTE: If you cannot find almond flour where you live, check out this great video from my new friend Dzung at Honeysuckle Catering and she'll show you a great easy way to make it yourself! http://bit.ly/WZQ1fZ

MORE GREAT DESSERT RECIPES FOR VALENTINES DAY!
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Foolproof French Macarons http://bit.ly/1qUuoup
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Strawberry Shortcake Cupcakes http://bit.ly/1xTpVrq
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S'More Pie http://bit.ly/EWBSmore
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Chocolate Raspberry Pavlova http://bit.ly/1xTq8uS
S'More Pie http://bit.ly/SmorePieEWB
Caramel Apple Ice Cream Cups http://bit.ly/1EDVdWm
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BETH'S LINZER COOKIE RECIPE
Makes 24 2" sandwiched cookies

INGREDIENTS:
1 cup (240 g) butter
1 ¼ cups (125 g) powdered sugar
1 egg
1 egg yolk
2 tsp (10 ml) almond extract
2 cups (240g) all purpose flour
1 ½ cups (180g) of Almond Flour or Almond meal
½ tsp salt (2.5 ml)
¼ tsp (1.25 ml) baking powder

1/3 cup (80 ml) raspberry jam
2-3 tbsp (26-39g) powdered sugar for dusting

METHOD:
Beat butter with an electric mixer until pale and fluffy. Then slowly add the sugar in stages until smooth and fluffy. Add in egg and egg yolks one at a time until well combined.

Then add almond extract.

In a smaller bowl combine all purpose flour, almond flour, salt, baking powder. Whisk together until combined. Add to the flour mixture to the butter mixture in thirds, until combined.

The dough will be sticky. With floured hands remove the dough and form into 2 equal-sized balls, place on wax paper. Flatten into disks and wrap in paper well. Refrigerate at least 2 hours or over night.

Then roll out one disk on a floured surface to 1/8 thick. Using the bottom half of the Linzer cookie cutter, cut out the bottoms and place on a parchment lined cookie sheet.

Bake bottoms at 350F (176C) for 10 mins. Remove and allow to cool on baking tray. They will continue to bake this way and firm up.

Then add the heart attachment to the linzer cookie cutter and cut out the tops. Bake tops for just 9 mins. Allow to cool on tray as well.

Then dust both the tops and the bottoms with powdered sugar right on the tray.

Then transfer the raspberry jam to a pastry bag fitted with a small rounded tip. Pipe about ½ tsp (2.5 ml) of raspberry jam to the bottom centers. Spread lightly with a spoon. Top with heart tops.

NOTE: Cookies could be baked the day before and assembled the day of.

HAPPY VALENTINES DAY!



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