WARM UP THE OVEN
Baked treats for your beloved
The recipe for this twist on a traditional Linzer cookie comes from French Pastry 101 by Betty Hung (Page Street Publishing). 1 1/2 cups (225 g) all-purpose flour
1/2 cup (65 g) shelled pistachios, lightly roasted and finely crushed
1 tsp (5 g) salt
2⁄3 cup (150 g) unsalted butter, room temperature
1/2 cup + 2 tsp (110 g) granulated sugar
2 tsp (10 g) vanilla extract
2 tbsp (30 g) whole egg, room temperature
1 cup (250 g) raspberry jam 2 tbsp (13 g) powdered sugar, for garnish
1. In a medium bowl, whisk together the flour, pistachios and salt. Set it aside until ready to use.
2. In the bowl of a stand mixer, using the paddle attachment, combine the butter and sugar, and beat on medium speed until it becomes pale, about 3 minutes. Add the vanilla and egg, and mix on medium speed for another 3 minutes, until the mixture is incorporated. Stop mixing and scrape down the sides of the bowl with a spatula.
3. Add the dry ingredients and start the mixer on low. Mix for about 30 seconds, just until there is no more dry flour in the dough. If necessary, scrape down the sides of the bowl and mix on low for 10 more seconds.
4. Take the dough from the bowl and shape it into a roughly 6-inch (15-cm) square. Wrap it with plastic wrap and let it rest in the fridge for at least an hour or overnight.
5. When you are ready to roll your dough, preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper.
6. Divide your dough into two for easier rolling. Lightly dust the dough and work surface with flour. Start rolling the dough from the centre to the edge, rotating 90 degrees after each roll, dusting on a little if necessary. Roll the dough to about 1⁄8 inch (3 mm) thick.
7. Cut into 2-inch (5-cm) fluted rounds. Place the cookies about 1 inch (2.5 cm) apart on the first baking sheet. Repeat the rolling and cutting with the other half of the dough, with smaller cutters, and cut out the desired shapes. Arrange the cookies in the same manner on the second baking sheet as the solid cookies.
8. Bake the cookies with the cut-outs for 10 to 15 minutes, and the ones without for 15 to 20 minutes, rotating the baking sheets halfway through, until the edges and bottoms are golden brown.
9. To fill, turn the solid cookies flat-side up, and spoon about ½ teaspoon of jam onto each cookie. Dust the top of the cutout cookies with powdered sugar, and sandwich them, pressing the flat sides together. The cookies are best served right after filling.
Makes 28 cookies