Have you a recipe for Linzer Hearts - the little ones made with the nut & spice dough, filled with raspberry?!
Answers: thank you in advance
Ingredients:
2/3 cup hazelnuts (3 oz)
1/2 cup packed light brown sugar
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 sticks (1 cup) unsalted butter, softened
1 large egg
1 teaspoon vanilla
1 12-oz jar seedless raspberry jam
Preparation:
Put oven rack in middle position and preheat oven to 350°F.
Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off), then cool to room temperature.
Pulse nuts and 1/4 cup brown sugar in a food processor until nuts are finely ground.
Whisk together flour, baking powder, salt, and cinnamon in a small bowl.
Beat together butter and remaining 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle) or 6 minutes with a handheld. Add nut mixture and beat until combined well, about 1 minute. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.
With floured hands, form dough into 2 balls and flatten each into a 5-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 2 hours.
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
Roll out 1 disk of dough into an 11-inch round (1/8 inch thick) between 2 sheets of wax paper (keep remaining dough chilled). If dough becomes too soft to roll out, rewrap in plastic and chill until firm. Cut out as many cookies as possible from dough with larger cookie cutter and transfer to 2 ungreased large baking sheets, arranging about 1 inch apart. Using smaller cutters, cut out centers from half of the cookies, reserving centers and rerolling along with scraps (reroll only once). Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 15 minutes total, then transfer with a metal spatula to racks to cool completely. Make more cookies from second disk.
Spread about 1 teaspoon jam on flat side of 1 solid cookie and sandwich jam with flat side of 1 windowed cookie. Sandwich remaining cookies in same manner.
I know the ones you talking of, and they are made either in a production bakery or by machinery, I make them in bar form like the torte and then cut them into squares/rectangles/bars, the recipe the first girl gave is a good one, I would how ever make sure the dough has a good chill.
Then either roll it into you pan or spread it in a greased pan, spread the jam and for the top layer I cut the rolled piece into small circles, then slightly overlap them, and when cooked there is some jam poking out, let them cool for a awhile before cutting, so as to let the jam setup and not run out, a quick tip is to blind bake the bottom as the jam and other layer is thinner. 15-20 minutes then cool the ajm the top layer, even rolled into ropes and made into a criss cross design. Cook the rest in a meduim oven 350 d F for 30-35 until brown and firm, store them in a sealed tin.
patchoulimarigold has given you a good recipe. King Arthur Flour has a catalog you can order that contains the cookie cutter specifically for Linzer Cookies.
http://www.kingarthurflour.com