Linzer Cookies

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·@blackberryskunk·
0.000 HBD
Linzer Cookies
Linzer cookies originates in Austria. They remind of sandwiches made of shortbread cookies and jam.
I used home-made tomato and cranberry jam and added a bit of cinnamon to it.

![IMG_20211212_140611.jpg](https://files.peakd.com/file/peakd-hive/blackberryskunk/23tmN1jcPYKf5GfLtqT3DdinHDkx1cGc3ZjszvMT2FY1wWw1Mw7zyFXQFUUwX1byHgbuH.jpg)

### Ingredients:
- 280 g of all-purpose flour
- 50 g of sugar
- 25 g of almonds
- a pinch of salt
- 1 teaspoon of lemon spice
- 1 teaspoon of vanilla extract
- 3 tablespoons of cold water
- 70 g of tomato jam with berries
- 1 teaspoon of icing sugar

### Preparation:
1. Siift flour through a sieve in a bowl. 
2. Crush almonds and add it to the flour.
![IMG_20211211_113616_1.jpg](https://files.peakd.com/file/peakd-hive/blackberryskunk/23w2uVqAaQr1s85d84VftTsjnrq153DD4E6VmuCkLuHUXYQRDYw4PFehWZLDmSK5FqMLy.jpg)
Add sugar, salt and lemon spice (or zest of half a lemon).
![IMG_20211211_121439_1.jpg](https://files.peakd.com/file/peakd-hive/blackberryskunk/23w2ua8nUinuaQcgaC4XkdAyn4bnrvxCn5UkrUYMGuzxLXsWyRFDdKYA3LEiEudVhG3Gr.jpg)
3. Add cold butter and mix it with the dry ingredients, using a fork.
![IMG_20211211_121439_1.jpg](https://files.peakd.com/file/peakd-hive/blackberryskunk/23w2ua8nUinuaQcgaC4XkdAyn4bnrvxCn5UkrUYMGuzxLXsWyRFDdKYA3LEiEudVhG3Gr.jpg)
4. Mix vanilla extract with 3 tablespoons of water (or plant based milk) and add it to the bowl.
5. Knead the dough with your hand, until the butter softened up enough to combine it in a sticky dough.
Don't add too much flour to it, otherwise the dough will get dry.
6. Wrap it in a bag and place it in a fridge for at least one hour.
7. Roll it very thin (about 3-5 mm).
![IMG_20211212_100119.jpg](https://files.peakd.com/file/peakd-hive/blackberryskunk/23z7L4rq9TmHfzQe1EYur8uuhKFJeJ5dZUSV2gRWeHtdrTtNrroZyLBCLUnL1fX147nw9.jpg)
Cut the cookies out and cut out the middle of half of the cookies with a smaller cookie cutter.
![IMG_20211212_102920.jpg](https://files.peakd.com/file/peakd-hive/blackberryskunk/23vi8YGwrkiJ4BVEEqsLE47UHK1vCRUFCx45rFNLzghvDhJPNSKqswxZJkD6XGN9BCUa8.jpg)
8. Place them on a baking tray and bake for 10-12 minutes at 180°C.
![IMG_20211212_102043.jpg](https://files.peakd.com/file/peakd-hive/blackberryskunk/23xVPbD9B8QWLQPxvzEYdupChaAUk37QEJJqkRVUY2hyBm8pPXdZ5MpJwcFBcueN8Yx92.jpg)
9. When the cookies are baked, place them on a cooling rack.
![IMG_20211212_104013_1.jpg](https://files.peakd.com/file/peakd-hive/blackberryskunk/23xVRpNJM62grVcJ1Vj2H67DsKEAZSQJW6CaAWj9Qmt2uRH1BfMS49uR6XseKmYco3yfR.jpg)
10. Heart up 70 g of jam. Place 1 teaspoon of jam on each whole cookie and cover it with the ones that are cut out in the middle.
![IMG_20211212_114928.jpg](https://files.peakd.com/file/peakd-hive/blackberryskunk/23yTjZLUJMKvcdE287iXEJPVJEVuPWo7kF5fwqmu65DdcQeHoyAu1xLxpfdbxsNJX4cKn.jpg)
The jam will work as a glue. Let the jam cool down a bit to make them stick together.
![IMG_20211212_115816.jpg](https://files.peakd.com/file/peakd-hive/blackberryskunk/23vsX3U7PYjR8QWxYoAkN1uTofeqit4zeTadGwU7fjBCw4crkyEz244671UqTNQUFHFfa.jpg)
![IMG_20211212_140549.jpg](https://files.peakd.com/file/peakd-hive/blackberryskunk/23u6DrAvzKGmszjaHzmLBFyZvE5uwiFZ5T4Ag6V6juhiMrhP9CjpaqrSRE9Q9jKG7XuJS.jpg)
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