Linzer Cookies Recipe from American Almond
4.6 هزار بار بازدید -
11 سال پیش
-
Learn to make this Linzer
Learn to make this Linzer Cookies recipe with Angelo La Mendola, owner, baker and pastry chef at Malverne Pastry Shop from American Almond.
YIELD
35 lb. Dough, approximately 18 Dozen Sandwich Cookies
INGREDIENTS FOR THE DOUGH
6 lb. 12 oz. - Granulated Sugar
4 lb. 8 oz. - Unsalted Butter
7 lb. 8 oz. - Shortening
4 lb. 8 oz. - American Almond Hazelnut (Filbert) Flour
1 lb. 8 oz. - Toasted Cake Crumbs
2 lb. - Eggs
3 oz. - Ground Cinnamon
1 fl. oz. - Vanilla Extract
3 oz. - Baking Powder
11 lb. 8 oz. - Cake Flour
INGREDIENTS FOR THE FILLING
As needed - Raspberry Jam
As needed - Powdered Sugar
DIRECTIONS
1) To make the Dough: Cream the sugar, butter and shortening on low speed in the bowl of a mixer fitted with the paddle attachment until blended without aerating.
2) Blend in the American Almond Hazelnut (Filbert) Flour, cake crumbs, eggs, cinnamon and vanilla without over mixing.
3) Add the cake flour and mix on slow speed just until a smooth dough is formed.
4) Spread the dough out onto 2 greased sheet pans, cover and refrigerate overnight.
5) Sheet out the dough ⅛-inch thick. Using a 3-inch diameter fluted or heart-shaped cutter, cut out the desired amount of cookies and place on parchment-lined sheet-pans.
6) For the top of each linzer cookie, sheet out another piece of dough ¼-inch thick. Cut out the cookies and then cut a 1-inch hole in the center of each. Carefully transfer to parchment-lined sheet pans.
7) Bake the linzer cookies at 375°F to 380°F until lightly browned and crisp, approximately 12 to 15 minutes. Cool completely.
8) Pipe raspberry jam onto the linzer cookie bottoms. Lightly dust the cookie tops with powdered sugar and sandwich with the bottoms.
YIELD
35 lb. Dough, approximately 18 Dozen Sandwich Cookies
INGREDIENTS FOR THE DOUGH
6 lb. 12 oz. - Granulated Sugar
4 lb. 8 oz. - Unsalted Butter
7 lb. 8 oz. - Shortening
4 lb. 8 oz. - American Almond Hazelnut (Filbert) Flour
1 lb. 8 oz. - Toasted Cake Crumbs
2 lb. - Eggs
3 oz. - Ground Cinnamon
1 fl. oz. - Vanilla Extract
3 oz. - Baking Powder
11 lb. 8 oz. - Cake Flour
INGREDIENTS FOR THE FILLING
As needed - Raspberry Jam
As needed - Powdered Sugar
DIRECTIONS
1) To make the Dough: Cream the sugar, butter and shortening on low speed in the bowl of a mixer fitted with the paddle attachment until blended without aerating.
2) Blend in the American Almond Hazelnut (Filbert) Flour, cake crumbs, eggs, cinnamon and vanilla without over mixing.
3) Add the cake flour and mix on slow speed just until a smooth dough is formed.
4) Spread the dough out onto 2 greased sheet pans, cover and refrigerate overnight.
5) Sheet out the dough ⅛-inch thick. Using a 3-inch diameter fluted or heart-shaped cutter, cut out the desired amount of cookies and place on parchment-lined sheet-pans.
6) For the top of each linzer cookie, sheet out another piece of dough ¼-inch thick. Cut out the cookies and then cut a 1-inch hole in the center of each. Carefully transfer to parchment-lined sheet pans.
7) Bake the linzer cookies at 375°F to 380°F until lightly browned and crisp, approximately 12 to 15 minutes. Cool completely.
8) Pipe raspberry jam onto the linzer cookie bottoms. Lightly dust the cookie tops with powdered sugar and sandwich with the bottoms.
11 سال پیش
در تاریخ 1392/07/11 منتشر شده
است.
4,674
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