Hello dear Hive Friends!
Who can say no to these wonderful cookies? These classic Linzer cookies aren't just for eating at Christmas time. now they can be seen all year round - a feast for the eyes and a pleasure. Bright raspberry red and a stately size, these Linzer biscuits are definitely something to look forward to.
I changed the classic Linzer dough a bit, I used roasted almonds instead of hazelnuts. I powdered the Linzer dough with raspberry powder, which gives off an intense scent and tastes incredibly fruity with the first bite.
A red wine ganache and raspberry jam make this biscuit a wonderful taste experience. Pure fruit power!
Ingredients for the shortcrust pastry
Red wine ganache
Raspberry jam
Decor
Preparation
Step 1
For the shortcrust pastry, cream the butter with the icing sugar, almonds, salt, cocoa powder, milk and spices. Then mix in the flour until everything is combined. Flatten the dough, wrap in cling film and place in the fridge for at least 1 hour.
Step 2
Roll out the shortcrust pastry between 2 layers of baking paper or on a floured work surface to a thickness of approx. 2.5 - 3 mm. Use a cutter to cut out 12 circular biscuits with a diameter of approx. 8 cm. Punch out a hole about 4cm in diameter from half of the circles (do this step on the baking sheet)! If necessary, cool the dough and the biscuits in between.
Step 3
Form fine crumbles from the leftover chilled dough. Spread these crumbles over the dough rings/tops. To do this, put the cutter back on and fill the space in between with crumbled dough.
Attention: "Sprinkles" is placed directly on the baking sheet.
Step 4
Place the biscuits on a baking tray lined with baking paper or on a silicone mat with a perforated tray and bake at 170 ° C for about 10-12 minutes.
Step 5
For the jam, mix the sugar with the pectin. Then heat the fruit puree with the water to 40° C, stir in the sugar-pectin mixture and bring to the boil once. Finally, pour the jam into a bowl and leave to cool.
Tip: The jam can also be prepared the day before.
Step 6
Reduce the red wine to 100 g for the ganache. Then pour over the chocolate and immediately emulsify with the hand blender, but without incorporating any air. Cool the red wine ganache to approx. 28°C, fill into a piping bag and spread over the unperforated biscuits. Then smooth it out and let it rest for an hour.
Step 7
Using a tea strainer, powder the biscuit tops with the raspberry powder. Then place on the bases coated with ganache and fill with the slightly warmed/liquefied jam.
I wish you a nice, sweet weekend!
