Hope everyone’s weekend is off to a good start! Today is actually a big day for me – it’s the CA ball. This past September I wrote and passed the UFE – an exhausting and difficult 3 day exam which you need to pass to become a Chartered Accountant. Not to mention that before you can even reach the point where you write the exam you need to pass 6 other modules (each of which is 8 weeks long followed by a 4 hour exam) and spend a summer studying full time to be prepared for the UFE. So today is our graduation. During the morning, there is a formal ceremony where you are introduced as a CA and in the evening we attend a black tie gala. Its very exciting to finally have that part of my life behind me and know that I won’t need to write another exam for a while (or forever?).
So in the spirit of keeping things short, I will share a nice, easy recipe I’ve made countless times – Linzer Cookies! My sister had actually requested the recipe recently since we made linzer cookies as part of our annual Christmas cookie tradition this year and she really liked them. I figured maybe a few of you might also want to try the recipe.
Linzer cookies are a variation from the traditional Linzer torte which originated in Austria. The linzer cookie is made using cookie cutters and a dough made with ground nuts (traditionally almonds). The cookies are sandwiched together, with the centre of the top layer cut out and with jam or preserves in the middle (traditionally black current jam). Today, there are countless variations of the classic dessert and my favourite is a combination of hazelnuts and raspberry preserves – yum!
By February 2, 2013Published:
- Yield: 40 cookies
adapted from Canadian Living
- 1 1/2 cups toasted hazelnuts see Tips below
- 2 cups flour
- 1 1/2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp lemon rind
- 1/4 tsp cloves
- 1/4 tsp salt
- 1 1/4 cups unsalted butter room temperature
- 3/4 cups sugar
- 1 egg
- 1 yolk
- 1 tsp vanilla extract
- 1 cup raspberry preserves
- powdered sugar optional
- Use a food processor to grind the toasted hazelnuts. In a medium bowl, combine the ground nuts with the remaining dry ingredients: flour, cinnamon, baking powder, lemon rind, cloves and salt.
- In a large bowl, beat the sugar and butter until fluffy. Add the egg and beat until combined. Then add the yolk and beat until combined again. Lastly incorporate vanilla and mix until smooth.
- Add the flour mixture to the butter mixture in two separate additions. Mix until a smooth dough forms. Divide the dough into two discs, cover in plastic wrap and refrigerate for at least one hour or until firm.
- Preheat oven to 350F. Doll out the dough between two pieces of parchment until about 3mm thick. Cut out using a cookie cutter of your choice. Use a small cutter to make centre holes in one half of the cookies.
- Bake the cookies about 2cm apart on parchment-lined baking sheets for about 11 minutes or until the cookies are golden brown on the bottom.
- Once the cookies are cooled, spread raspberry preserves on half of the cookies, topping each with a second cookie with the centre cut out. Dust cookies with powdered sugar.
- This recipe calls for toasted hazelnuts. I know what you’re thinking… it’s such a hassle to toast the nuts. Do I really have to? Well… yes. It really makes a big difference in taste to use toasted, skinned hazelnuts. The most efficient way to toast the nuts is to place them in a thin layer on a baking sheet and bake at 350°F for about 8 minutes or until the nuts become fragrant and are toasted but not burned. Remove the nuts from the oven and place onto a towel, covering them up with the towel completely. Wait a few minutes for the nuts to cool slightly and proceed to rub the towel over the nuts which will help the skins to come off. It’s not necessary to get all the skins off but most of them should be off.
- Cookies can be stored in an airtight container for 5 days or frozen for longer storage.