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Linzer Wreaths |
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Serves: 24 1 1/2 cups all-purpose flour2 tablespoons unsweetened cocoa 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/4 teaspoon salt 2 1/4 cups hazlenut meal or finely ground hazelnuts 3/4 cup unsalted butter, at room temperature 1 cup granulated sugar 2 egg yolks 1 teaspoon pure vanilla extract Lemon zest of one small lemon 1/2 cup black current or raspberry jam or preserves Powdered sugar for dusting Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. Preheat the oven to 375ºF. Line a baking sheet with parchment paper or grease it lightly and set aside. 2. Into a medium bowl, sift together the flour, cocoa, cinnamon, cloves, and salt, then lightly whisk in the hazelnuts and set aside. 3. In a stand mixer set on medium speed, beat the butter until creamy, about 30 seconds. Add the sugar and beat until light and fluffy, about 3 minutes. Add the egg yolks and vanilla and beat until fully incorporated, scraping down the sides and bottom of the bowl as necessary. Beat in the lemon zest until blended. Turn off the mixer, add half the flour mixture, and beat on low speed until blended. Add the remaining flour and beat until blended. 4. Use lightly floured hands to gather the sticky dough into a ball. Divide the ball in half and flatten each portion into a 6- to 8-inch disk. Tightly wrap each disk in plastic wrap and chill for 30 minutes. Roll out the first disk 1/8 inch thick on a lightly floured board, between 2 sheets of parchment paper or heavy-duty plastic wrap, or on a pastry cloth with a cloth-covered rolling pin. 5. Lightly dip a 2 1/2-inch wreath-shaped cookie cutter or round biscuit cutter in flour, then firmly press it straight down into the dough. Repeat, cutting the cookies close together to avoid rerolling. Using a spatula, carefully transfer the cookies to the baking sheet. Bake until lightly colored, 10 to 12 minutes. Transfer to a rack to cool. 6. Roll out the remaining disk of dough, cut into cookies with the same round cutter, and use a smaller, 1 1/2-inch round garnish cutter to remove the centers from the cookies. Bake the large and small rounds as directed. (The small rounds will take less time to bake, 7 to 9 minutes.) When cool, lightly spread half the large rounds with black currant preserves. Sift powdered sugar onto the cut-out rounds’ frames and carefully set them atop the jam-spread rounds. Enjoy the mini-rounds on their own. NOTE: Hazelnut meal is available in the baking section of many supermarkets or in specialty markets such as Trader Joe’s in the nut section. One brand is Bob’s Red Mill. Hazelnut meal is finely ground hazelnuts. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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