Samantha Seneviratna’s classic linzer cookies will be a hit this holiday season.
“Classic Linzers are usually made from a mixture of ground almonds and all-purpose flour. My version uses walnuts and a mixture of buckwheat flour and all-purpose flour,” says the author of the new Bake Smartly cook. “The combination of nuts and buckwheat flour gives an earthy, toasty flavor that pairs so well with jam.”
In this version, Seneviratne suggests using your favorite jelly (hers is raspberry), but adds that the cookies are “very adaptable” and can be made with other fillings. “Bake the same recipe with a different filling, like chocolate or cookie butter, and you’ve got another wonderful recipe,” says the food stylist.
Katie Lee Biegel’s Peppermint Mocha Cookies are better than the seasonal beverage
If you’re making the cookies ahead of time—they can be made “days or months in advance,” according to Seneviratne—then freeze them without the filling, thaw them, and then make your cookie sandwiches.
And don’t let the star cutouts go to waste! “You can also broil the star cuts, but they will cook faster,” says Seneviratne, who suggests broiling them at 350° until golden brown, 6 to 7 minutes.
Walnut Linzer Cookies by Samantha Seneviratne
1 cup raw unsalted walnuts
1 cup of granulated sugar
1½ cups (12 oz.) unsalted butter, softened
1½ teaspoons ground cinnamon
1 teaspoon kosher salt
2 large egg yolks
1½ teaspoons of vanilla extract
2 cups (about 8½ oz.) all-purpose flour, plus more for rolling
2 cups (about 8½ oz.) buckwheat flour
Powdered sugar, for sprinkling
¾ cup of your favorite jam for filling
1. In the bowl of a food processor, process the nuts and sugar until the nuts are ground, about 30 seconds. Add butter, cinnamon and salt; process until well combined, about 1 minute, scraping down sides as needed. Add egg yolks and vanilla; process until smooth, about 5 seconds. Add both flours and mix until a fluffy dough forms, about 10 times. Turn the dough out onto a clean surface and knead it briefly to combine. Divide the dough in half and place each half on plastic wrap. Shape the dough into two rectangles, then wrap and refrigerate until firm, at least 1 hour or up to 3 days. (You can freeze this dough, well wrapped, for up to 3 months.)
2. Preheat oven to 350°. Line three large rimmed baking sheets with parchment paper. On a lightly floured surface, roll one portion of dough into a 13×11-inch rectangle about ⅛ inch thick.
3. Use a ribbed pastry wheel to cut ½ inch off each side, then cut the dough into 2 inch squares. (If dough becomes too soft, transfer to baking sheet and refrigerate to chill.) Place squares on one of the prepared pans, about 1 inch apart.
4. Use a ½-inch star cookie cutter to make a cutout, slightly off-center, in half of the square. Bake in the preheated oven until set and golden brown around the edges, 10 to 13 minutes. Let them cool in the pan on a wire rack for 5 minutes, then transfer to another wire rack to cool completely. Meanwhile, repeat with the remaining rectangle of dough, wrapping the leftovers up to two times.
5. Transfer all the cookies with the centers cut out to a baking sheet; sprinkle with powdered sugar. Flip the remaining cookies over and spread about 1 teaspoon jam on each; place one of the dusted cookies on top. Store in an airtight container at room temperature for up to 3 days.
Makes: 36 Active time: 25 minutes Total time: 2 hours
Categories: Trends
Source: HIS Education