Zoë François’s recipe goes from classic to creepy in seconds.
The pastry chef suggests taking the recipe for Linzer Biscuits from her new cookbook, Zoë is baking cookiesand drawing spider legs on top with berry jam. Once the cookies stick, the jam will pop out of the middle hole and you can use a toothpick to draw the legs (or drizzle more jam over them). The end result is an irresistible Halloween treat.
“The toasted nuts and butter in the batter make this cookie rich, and the creamy filling is the perfect balance of the cookie’s crunch,” says François. “Fruit preserves are the traditional filling, but you can use chocolate hazelnut spread or pumpkin spice buttercream.”
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Zoë François’ Blackberry ‘Spider’ Linzer Cookies
1⅔ cup toasted hazelnuts or whole almonds
1½ cups (about 6⅜ oz.) all-purpose flour, divided, plus more for work surface
1½ teaspoons ground cinnamon
½ teaspoon baking powder
½ teaspoon kosher salt
¾ cup (6 oz.) unsalted butter, at room temperature
⅔ cup granulated sugar
1 large egg, room temperature
1 teaspoon of vanilla extract
¼ teaspoon grated lemon peel (from 1 lemon)
Blackberry jam without seeds
Powdered sugar
1. Mix the hazelnuts and ½ cup flour in a food processor until the nuts are finely ground, about 20 (1 second) pulses. Add cinnamon, baking powder, salt, and remaining 1 cup flour; pulse for combining, about 5 more pulses.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium to high speed until light and fluffy, 3 to 4 minutes. Add egg, vanilla and lemon zest; beat on medium-low until combined, about 30 seconds. With the mixer on low, gradually add the flour mixture, beating just until combined, stopping to scrape down the sides of the bowl as needed, about 2 minutes total (the dough will be soft). Divide the dough in half; press each half into a ½ inch thick disc. Wrap in plastic wrap; refrigerate until set, about 1 hour.
3. Line 2 large rimmed baking sheets with parchment paper. Working with 1 portion of the dough at a time, roll out the dough on a lightly floured surface or between sheets of lightly floured parchment paper to about ⅛-inch thickness. Using a 2-inch round cookie cutter dipped in flour, cut out cookies; place on baking sheet at least ½ inch apart. Repeat with the remaining part of the dough. (Leftovers can be pressed together, chilled, and rolled up to 2 times.) Chill cookies in the refrigerator, uncovered, for at least 30 minutes before baking. (Either cover and refrigerate for up to 24 hours or freeze for up to 1 month.)
4. Meanwhile, preheat oven to 350°. Using a ¾-inch round cutter or a large scoop tip, cut out the center of half of the cookies.
5. Bake in the preheated oven, 1 baking sheet at a time, on the center rack until the edges are lightly browned, about 12 minutes. Cool completely on the baking sheet, about 15 minutes.
6. Separate the cookies with the holes cut out, and lightly sprinkle the tops with powdered sugar. Spread a thin layer of jam on one side of the cookies without holes. Sandwich cookies together with cookies dusted with powdered sugar on top; press gently so that the filling just starts to come out through the hole at the top. Draw or drip 3 thin lines, starting from the inner ring of the cookie, on each side to resemble spider legs.
Do: 40 Active Time: 1 hour, 10 minutes Total Time: 3 hours, 20 minutes
Categories: Trends
Source: HIS Education