![]() ![]() Once the dough softens enough to roll out, resist the urge to use a ton of flour to keep it from sticking. You’ll find your sweet spot, but it takes a bit of patience. If it’s too warm it will stick annoyingly to your surface. If it’s too cold, you’ll have to pound it with your rolling pin to get it going. ![]() I’ve found it to be the tiniest bit finicky to roll out. This is a sticky dough that needs a good chill, so plan your timing accordingly on your baking day. Add a little dollop of sweet-tart jam? You’ve got a flavor party. Think of your favorite buttery shortbread, and now imagine it’s a little nutty-tasting (thanks to the almond flour), with just a hint of orange (courtesy of fresh zest). Honestly, even without the filling, the cookies are addictive. I learned how to make these last holiday season, and they were far and away the most popular cookie in my cookie boxes (followed closely by my Dark Chocolate Peppermint Shortbread). I mostly think you should make them, though, because they’re ridiculously, crazy delicious. ![]() Despite being fairly simple to make, they’re super-fancy looking, which of course is always a delight for us home bakers. These High Altitude Linzer Cookies are sort of mini versions of that treat, with a delicate dollop of jam sandwiched between two crisp-crumbly, buttery, almond-y cookies. Named after the city of Linz, Linzer cookies share roots with the classic Linzer torte, a traditional Austrian dessert featuring a sweet, nutty shortbread base slathered in fruit jam and topped with a decorative lattice crust. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |