LINZER TARTS
Cut out cookies with a jam filling.
Provided by Regina
Categories World Cuisine Recipes European Austrian
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Beat butter and sugar together until the mixture is light and fluffy. Stir in 1/2 cup flour, the ground almonds, and cinnamon. Mix in remaining flour 1/2 cup at a time until the mixture becomes a slightly stiff dough.
- Shape the dough into a ball; divide it in half. Wrap both halves in wax paper or plastic wrap, and refrigerate for about one hour.
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll half of the dough into a sheet 1/8 inch thick. With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles.
- Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them. Refrigerate while working with remaining dough.
- Repeat the rolling and cutting process with the other half of the dough, but after placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter.
- Bake cookies in preheated oven until light brown, 10 to 15 minutes. Cool on wire rack for 20 minutes.
- Spread a thin coating of jam on each of the cookie rounds. Set a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.
Nutrition Facts : Calories 441.9 calories, Carbohydrate 39.9 g, Cholesterol 50.8 mg, Fat 29.9 g, Fiber 3 g, Protein 6.8 g, SaturatedFat 13 g, Sodium 3.3 mg, Sugar 20.4 g
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Maya MacLachlan
[email protected]I would give this recipe a 0 out of 10. It is the worst Linzer tart recipe I have ever tried.
SUFYAN Ali SUFYAN Ali
[email protected]This recipe is a waste of time and ingredients. Do not attempt to make these tarts unless you are a professional baker.
Samantha Jean
[email protected]These tarts were a complete disaster. The crust fell apart and the filling was runny. I had to throw them all away.
Chocholatejane Thrift
[email protected]These tarts were a huge disappointment. The crust was tough and the filling was bland. I would not recommend this recipe.
Fat Fgy
[email protected]The crust was a bit dry, but the filling was delicious. I think I would try a different crust recipe next time.
Vinitvikas Vinitvikas
[email protected]These tarts were a bit too sweet for my taste, but they were still good. I think I would reduce the amount of sugar in the filling next time.
Sonny Symington
[email protected]I love Linzer tarts and this recipe did not disappoint. The crust was perfect and the filling was delicious. I will definitely be making these again.
Nazir Gul
[email protected]These tarts were so easy to make and they turned out beautifully. The filling was the perfect balance of sweet and tart, and the crust was flaky and delicious.
Muhammad Nafay siddiqui
[email protected]I'm not a huge fan of Linzer tarts, but I thought I'd give this recipe a try. I was pleasantly surprised! The tarts were really good and I especially liked the almond flour in the crust.
Joy Lynn
[email protected]These tarts were a bit more work to make than I expected, but they were definitely worth the effort. The crust was flaky and buttery, and the filling was sweet and tart. I would definitely make them again.
k bear0118
[email protected]I made these tarts for a party and they were a huge hit! Everyone loved them and asked for the recipe. The filling was especially delicious and I loved the unique flavor of the lingonberry jam.
Marley Lewis
[email protected]These Linzer tarts were absolutely delicious! The combination of the sweet, tart filling and the crumbly crust was perfect. I especially loved the addition of the almond flour in the crust, which gave it a wonderful nutty flavor.