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Christmas cookies from Alsace in France filled with raspberry jam. These linzer cookies are mini versions of the big linzertorte, as you use the same ingredients for both. The cookies have a sweet raspberry jam in between the thin and tender cookies.
Ingredient List for 12 servings:
250
gr
Flour
120
gr
Sugar
120
gr
Margarine
125
gr
Almond flour
2
Eggs
1
teaspoon
Cinnamon
1
teaspoon
Baking powder
1
teaspoon
Cacao powder
1
teaspoon
Cloves powder
150
gr
Raspberry jam
1
tablespoon
Icing sugar
Oven temperature:
180 degrees Celsius
Instructions:
Mix the flour, the almond flour, the sugar, the cinnamon, the baking powder, the cacao powder, and the clove powder in a bowl.
Add the eggs one by one and stir together.
Cut the margarine in small pieces and add it the bowl. Mix it all well together with your hands. Work it until you have a smooth dough.
Place the dough in the fridge for approx twelve hour.
Take out the dough from the fridge and roll it out on to approx half a centimeter in thickness.
Use the cookie form you prefer to stamp out the cookies.
Place half of the cookies on a baking paper on a baking sheet.
Make a hole in the middle of the other half of the cookies.
Place raspberry jam on the cookies on the baking paper.
Place the other half of the cookies that have a hole in the middle on top of the other cookies.
Add jam in the middle of the cookies.
Start the oven at 180 degrees Celsius.
Place the cookies in the middle oven the oven for twenty minutes.
Take out the cookies from the oven and let them cool down.
Sprinkle the icing sugar on top of the cookies, and they are ready to be served.
A selection of recipes from the same country.
This recipe is from
France
, Alsace.
You will recognize these Alsatian Christmas cookies by their special shape, and can often find them dipped in chocolate, or soaked in coffee. This is the original recipe of one of many popular small Christmas cookies called bredele.
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