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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.
This is a French inspired hamburger with a layer of camembert cheese. If you don´t like Camembert you can choose another French cheese instead. It is really good to prepare the hamburger and the bread on the grill in the summer. The Camembert will melt on your hamburger and give it a wonderful taste.
A homemade recipe for perfect snacked seared sea scallops the French way. To get the right combination of a crispy golden-brown surface with a fresh tender scallop the best way is to snack them in a frying pan. Here the scallops are accompanied with an orange compote and cooked leek.
This scallop dish is perfect during the late autumn though it is served together with vegetables of the season. Is possible to serve as a starter or a main dish depending on the situation. For a starter reduce the numbers of scallops per person to 2.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
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