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Linzer Biscuits (jam filled biscuits)


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Ingredients

32 portion(s)

  • 220 grams whole nuts, hazelnuts or almonds
  • 150 grams granulated sugar/raw sugar
  • 150 grams unsalted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 260 grams plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon lemon zest
  • 40 grams Icing Sugar to Dust
  • 150 grams raspberry jam, can use strawberry, apricot or plum
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Recipe's preparation

  1. 1.     Pre-heat oven to 375f / 190c

    2.     Line baking trays with parchment paper, set aside

    3.     Place nuts into thermomix 10 sec / speed 9, set aside

    4.     Beat butter and sugar, 1min / speed 6 (may need to scrape down sides through-out)

    5.     Add eggs, 3 sec / speed 6

    6.     Add vanilla extract, 3 sec / speed 6

    7.     Add milled nuts, flour, baking powder, cinnamon, salt and lemon zest, 10 sec / speed 6

    8.     Scrape down sides, 10 sec / speed 6

    9.     Wrap in plastic and place in freezer until firm, approximately 30 minutes

    10.Dust a clean surface (thermomat) with flour and roll out dough to approximately 1/8-inch thickness.

    11.Using a round cutter (I used a linzer cutter), cut out cookies (at least 36) and transferred to the prepared baking trays

    12.Cut out a further 36 with a round cutter (I used a linzer cutter with a shape cut out – see picture), these will be the top pieces of the cookies. You can either re-roll out the cut outs or bake them.

    13.Bake all of the cookies for about 8 minutes until golden brown. Transfer to a wire rack until completely cooled.

    14.Sift confectioners sugar over the top pieces of the cookies

    15.Spread about 1 teaspoon jam on each of the bottom halves and place top half (cut our piece) on jam covered bottom half

    16.Cookies can be stored carefully in an airtight container for up to one-week.

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Accessories you need

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Tip

I use spelt flour when making these, you could use GF flour ir you wanted.

Most of the prep time is the 30 to 40inutes required for the biscuit dough to go firm in the freezer for rolling out.

Can easliy be made in all Thermomix models following the same steps.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Fabulous recipe - thank you! Everyone loved these...

    Submitted by zpelling on 17. April 2017 - 16:21.

    Fabulous recipe - thank you! Everyone loved these delicious biscuits. I found it difficut to roll out the dough on a non-stick mat but directly on the bench with lots of flour worked well.

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  • Thanks Romick !  I will have

    Submitted by FlissPrideaux on 23. November 2014 - 23:18.

    Thanks Romick !  I will have another go !!! I did flour the thermomat it was just so crumbly !  Will try again !!

    Fliss

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  • Glad you enjoyed them

    Submitted by Romick on 23. November 2014 - 21:31.

    Glad you enjoyed them Julie66. 

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  • Hi Fliss, not sure why it

    Submitted by Romick on 23. November 2014 - 21:31.

    Hi Fliss, not sure why it crumbled as I didn't have this problem (maybe less time in your freezer), please make sure you flour your Thermomat prior to rolling out your dough. 

    Regards

    Romick

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  • I didnt use Spelt flour - my

    Submitted by FlissPrideaux on 12. November 2014 - 21:26.

    I didnt use Spelt flour - my oops.  Any idea why my dough was completely unrollable !  I froze for 30 mins it just crumbled, then another 30 mins and it was a bit better but was hopeless when trying to use the cookie  cutters which I had bought specially !! It stuck to the Thermo mat - just a mess .. Any ideas on what I might havedone  wrong ?

    Fliss

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  • Yummmmyy

    Submitted by Julie66 on 28. October 2014 - 15:37.

    Yummmmyy Cooking 7

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