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Mini-linzers

Recipe for mini-linzers with raspberry jam
Prep Time30 minutes
Cook Time9 minutes
Rest time1 hour
Total Time1 hour 38 minutes
Course: Snack
Cuisine: Alsacienne
Keyword: Alsace, Noël

Ustensiles

  • Emporte-pièces

Ingredients

  • 200 g wheat flour
  • 50 g powdered sugar
  • 150 g butter
  • 100 g powdered almonds (unhulled)
  • 1 c. coffee cinnamon
  • 1 c. coffee cocoa
  • 1/2 lemon (for its grated zest)
  • 1 egg
  • raspberry jam

Instructions

  • In a bowl, combine the flour, powdered sugar, cinnamon, cocoa, almonds and lemon zest. Stir in the butter in pieces and sand the dough between your hands. Add the egg and work into a smooth dough, wrap in cling film and chill for at least 1 hour.
  • Preheat oven to 180°C (electric oven). Roll out the dough on a lightly floured work surface (or a sheet of baking paper) and cut out shapes with a cookie cutter (remember to cut out as many solid shortbread shapes as patterned ones). Recover the scraps and cut the dough until you've used up all the dough.
  • Bake each batch for approx. 8-9 min. Let cool.
  • Assemble full and hollow shortbread with jam. Sprinkle with powdered sugar.

Notes

You can also brush them, before cooking, with egg yolk mixed with a little milk to brown them