Spiced Linzer cookies
Spiced Linzer cookies with orange-rosemary jelly combine fine butter cookies with a fruity-tart filling – a sophisticated variation of the classic Christmas cookie.
- 200 g flour
- 50 g icing sugar
- 1 pinch of salt
- 1 tsp cinnamon
- 1/2 tsp cayenne pepper
- 125 g cold butter
- 1 egg yolk (egg size M)
- Seeds from 1 vanilla bean
- 1-2 sprigs of rosemary
- 2 organic oranges
- 1/2 Limette (2 EL)
- 50 g gelling sugar 3:1
- 1-2 tablespoons of powdered sugar
- For the dough, quickly knead the flour with the powdered sugar, salt, spices, butter, and egg yolks into a smooth dough. Wrap it in plastic wrap and chill for 1 hour.
- Preheat the oven to 180°C (350°F). Roll out the dough on a floured work surface to a thickness of about 3 mm (1/8 inch). Using a fluted, round cutter, cut out cookies approximately 4–5 cm (1 1/2–2 inches) in diameter and place them side by side on a baking sheet lined with parchment paper. Cut holes in the center of half of the cookies using a much smaller round cutter. Bake the cookies in the preheated oven on the middle rack for about 10–12 minutes, or until pale golden. Let them cool on the baking sheets.
- For the jelly, wash the rosemary, shake dry, strip off the needles, and chop coarsely. Wash the oranges and lime with hot water and dry them. Finely grate the zest of one orange, then juice both oranges and the lime. In a small saucepan, bring 150 ml of orange juice with the zest, 2 tablespoons of lime juice, the rosemary, and the gelling sugar to a rolling boil and cook for about 4–5 minutes. Immediately strain through a sieve and let cool.
- Using a teaspoon, spread a little set jelly in the center of the unperforated cookies. Dust the perforated cookies lightly with powdered sugar, place them on top of the jelly cookies, and press down gently. Allow the Linzer cookies to cool completely.
For the dough
- 200 g
Flour
- 50 g
Cayenne pepper
- 125 g
Cold butter
For the jelly
Rosemary sprigs
Organic oranges
Limette (2 EL)
- 50 g
For approximately 30-35 pieces
Preheat the oven to 180°C (350°F). Roll out the dough on a floured work surface to a thickness of about 3 mm (1/8 inch). Using a fluted, round cutter, cut out cookies approximately 4–5 cm (1 1/2–2 inches) in diameter and place them side by side on a baking sheet lined with parchment paper. Using a much smaller round cutter, cut holes in the center of half of the cookies. Bake the cookies in the preheated oven on the middle rack for about 10–12 minutes, until pale yellow.
Bake. Let cool on the baking sheets.
Using a teaspoon, spread some set jelly in the center of the unperforated cookies.
Lightly dust the perforated cookies with icing sugar, place them on the jelly cookies, and press down gently. Allow the Linzer cookies to cool completely.