In the Black forest, Linzer Cake belongs to Christmas like the Christmas tree.
This recipe is based on the dough for Linzer Cake, but we bake cookies instead
of pie with the dough.
Because the raspberry jam is baked, you get together with the hazelnuts a wonderful roasted taste!
Please let the cookies rest some days before you enjoy them because, as with Linzer Cake, the
cookies get soft and develop their flavor after some time.
By the way: These cookies taste delicious in every season.
Two asteroid cookie cutters in different sizes are needed for the cookies. Alternatively, a round cutter or a small glass can be used instead of the small asteroid cutter.
And here is the recipe:
250 gram / 8 ounces ground hazelnuts
250 gram / 8 ounces wheat flour
250 gram / 8 ounces sugar
1 tablespoon of cocoa powder
1 teaspoon of cinnamon
1 teaspoon of vanilla-sugar
1 pinch of ground clove
Mix these ingredients well and then knead by hand a dough by adding the following ingredients:
250 gram / 8 ounces butter
1 liqueur-glass of kirsch
1 egg
The ingredients should be cold and the dough should be knead as short as possible. Put the dough in the fridge for about one hour.
Further ingredients:
1 Egg white
1 Egg yolk
1 glass of raspberry-jam
Roll out about 7mm / 2 inch/8 thick dough-disks. Do not use more flour as necessary.
Take the bigger cookie cutter and cut out cookies. Cut out stars with the smaller cutter in the middle of one half of the cookies and remove this small star.
Cover the stars without the holes with egg white (used as glue) and put the other stars with the holes on top of the others. Press them gently together.
Cover the cookie edges with egg yolk. Fill the deepenings of the cookies with raspberry jam.
Bake the cookies in a preheated oven at 180°C / 360°F for approximately 20 minutes.
Especially skilled bakers can assemble the cookies in the following way. In this way the cookies
will look even nicer.
Roll out two approximately equally big dough-disks about 7mm / 2 inch/8 thick.
Mark on one of these dough-disks cookies with the bigger cookie cutter
(only marking, not cutting). Cut out cookies in the middle of the marked
stars with the smaller cookie cutter. Remove this small stars.
Cover the other dough disk with egg white. Put the disk with the cut out
stars on top of the other disk. Now take the bigger cookie cutter to cut out
cookies with the smaller stars in the middle.
Continue as described above.
Enjoy the cookies!
Print this recipe as PDF
We would be pleased to find your comment about these cookies in our guestbook.
Here you find a recipe for a Black Forest Cerry Cake.