raspberry

Linzer Cookies

Linzer Cookies – delightful delicate treat made with thin and crisp almond cookies sandwiching sweet raspberry jam. Dusted with confectioners sugar, these cookies are as gorgeous as they are delicious. Perfect for the holidays, perfect for special occasions, and when heart-shaped, perfect for Valentine’s Day.

#almondcookies #linzercookies #christmas

Recipe

– Unsalted Butter – 1 1/2 C (340g)
– Sugar – 1 C (200g)
– 1 egg + 1 yolk
– lemon zest – 1 tsp (about 1 lemon’s worth)
– Vanilla – 1/2 tsp
– Ground Almonds – 3 1/3 C (400g – This is a CORRECTION from the video)
— use a food processor
– AP flour – 3 1/3C (420g)
– Baking Powder – 1 tsp
– Cinnamon – 1 tsp
– Ground Almonds – 3 1/3 C (360g)
– plus raspberry jam

– cream the butter and sugar
– add the eggs, vanilla and zest, mix
– mix in the almonds
– stir in the flour, baking powder and cinnamon
– chill the dough for a couple hours or overnight
– roll out the dough
– bake – 350 degree oven, about 10 minutes or until cookies show a hint of browning
– cool and fill, dust with confectioners sugar. Finish with a dollop more of jam

White Chocolate & Raspberry Tart

Fresh raspberries bring a tartness to a subtlely sweet and creamy white chocolate layer on top of a smear of home-made jam nestled on a crispy all nut and butter crust.  Easy to make and heavenly delicious.

The Tart Recipe

1 All Nut and Butter Crust Recipe (below)
1 Quick Homemade Jam Recipe (below)
1/2 C Heavy Cream
8 oz. White Chocolate (Lindt preferred, find white chocolate without palm kernel oil)
About 24 oz fresh raspberries (perfect berries 🙂 )

  • Prepare the All Nut and Butter Crust (below)
  • Prepare the Quick Homemade Jam (below)
  • Remove the pan and place onto a serving platter
  • Spread the Jam on to the prepared crust without going up the edges
  • Bring the cream to a simmer in a heavy saucepan on medium heat
  • Remove from the heat, stir in the chopped white chocolate until completely melted
  • Allow the chocolate to cool somewhat to just warm (not room temperature or it won’t pour)
  • Pour the chocolate onto the jam and spread evenly
  • Let the tart cool in the fridge for several hours
  • Place the raspberries perfectly on the tart
  • Enjoy

Quick Homemade Jam Recipe

5 oz raspberries (save the perfect berries for the top)
1/3 C sugar
1 tsp lemon juice (or a squeeze)

  • Bring ingredients to a simmer in a small saucepan, stirring to smash the raspberries
  • Let the mixture simmer until it has thickened somewhat, 8 to 10 minutes
  • Strain out the seeds

All Nut and Butter Crust Recipe

1/4 C blanched almonds
3 T sugar
2 1/2 C pecans or walnuts
6 T butter
2 or 3 t vanilla

  • Butter a 9″ fluted tart pan (removable bottom)
  • Finely grind the almonds and sugar in a food processor
  • Add the pecans or walnuts in a food processor until fine but not a paste
  • Cream the butter until nice and fluffy, a couple of minutes
  • Blend in the vanilla
  • Add the nuts and mix well
  • Spread the dough into the prepared pan, pressing firmly
  • Refrigerate the pan, covered with plastic, for a hour or so
  • Preheat the oven to 350
  • Prick the tart shell with a fork to prevent it from puffing up
  • Bake for 10 – 12 minutes, check to make sure the shell hasn’t puffed, then bake for another few minutes until ever so lightly browned