Raspberry Linzer Thumbprints Recipe

Raspberry Linzer Thumbprints Recipe

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45 juta s/d 2.5 milyar listing 2018
Raspberry Linzer Thumbprints Recipe Raspberry Linzer Thumbprints Recipe Raspberry Linzer Thumbprints Recipe, These cookies have all the flavor and texture of a classic Austrian linzer torte: a nutty crust and a raspberry jam filling.
Raspberry Linzer Thumbprints Recipe

Raspberry Linzer Thumbprints Recipe

These cookies have all the flavor and texture of a classic Austrian linzer torte: a nutty crust and a raspberry jam filling. Prep : 45 minutes plus cooling Bake : 20 minutes per batch 1 cup hazelnuts (filberts), toasted and skinned (Toasting Nuts**) plus 1/3 cup, not toasted 1/2 cup sugar cup butter or margarine (11/2 sticks), cut into pieces 1 teaspoon vanilla extract 1/teaspoon salt 13/4 cups all-purpose flour 1/cup seedless raspberry jam
  1. Preheat oven to 350°F.
  2. In food processor with knife blade attached, process 1 cup toasted hazelnuts and sugar until nuts are finely ground. Add butter, vanilla, and salt and process until blended. Add flour and process just until evenly combined. Remove knife blade and press dough together with hands.
  3. Finely chop remaining 1/cup hazelnuts; spread on waxed paper. Roll dough into 1-inch balls (dough may be slightly crumbly). Roll balls in nuts, gently pressing to coat. Place balls, 11/2 inches apart, on two ungreased large cookie sheets. With thumb, make small indentation in center of each ball. Fill each indentation with 1/teaspoon jam.
  4. Bake until lightly golden around edges, about 20 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking. With wide spatula, transfer cookies to wire racks to cool completely.
  5. Repeat with remaining balls and raspberry jam. Makes about 48 cookies.
Each cookie : About 74 calories, 1g protein, 7g carbohydrate, 5g total fat (2g saturated), 8mg cholesterol, 42mg sodium. Toasting Nuts

Toasting Nuts**

Toasting nuts brings out their flavor and, in the case of nuts such as hazelnuts, facilitates removal of the skins. To toast almonds, pecans, walnuts, or hazelnuts, preheat the oven to 350°F. Spread the shelled nuts in a single layer on a cookie sheet. Bake, stirring occasionally, until lightly browned and fragrant, about 10 minutes. Toast hazelnuts until the skins begin to peel away. Let the nuts cool completely before chopping. To skin hazelnuts, wrap the still-warm toasted nuts in a clean kitchen towel and let stand for about 10 minutes. Using the towel, rub off as much of the skins as possible (all of the skin may not come off). chocolate thumbprint cookies, easy thumbprint cookies, jam cookies, roasted nuts, roasted pecans, roasted pecans recipe, thumbprint cookies, thumbprint cookies recipe, toasted pecans, toasting nuts, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Raspberry Linzer Thumbprints Recipe

Article Categories : Cookies & Confections

Raspberry Linzer Thumbprints Recipe

Raspberry Linzer Thumbprints Recipe

These cookies have all the flavor and texture of a classic Austrian linzer torte: a nutty crust and a raspberry jam filling.

Prep : 45 minutes plus cooling
Bake : 20 minutes per batch

1 cup hazelnuts (filberts), toasted and skinned (Toasting Nuts**) plus 1/3 cup, not toasted
1/2 cup sugar
cup butter or margarine (11/2 sticks), cut into pieces
1 teaspoon vanilla extract
1/teaspoon salt
13/4 cups all-purpose flour
1/cup seedless raspberry jam

  1. Preheat oven to 350°F.
  2. In food processor with knife blade attached, process 1 cup toasted hazelnuts and sugar until nuts are finely ground. Add butter, vanilla, and salt and process until blended. Add flour and process just until evenly combined. Remove knife blade and press dough together with hands.
  3. Finely chop remaining 1/cup hazelnuts; spread on waxed paper. Roll dough into 1-inch balls (dough may be slightly crumbly). Roll balls in nuts, gently pressing to coat. Place balls, 11/2 inches apart, on two ungreased large cookie sheets. With thumb, make small indentation in center of each ball. Fill each indentation with 1/teaspoon jam.
  4. Bake until lightly golden around edges, about 20 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking. With wide spatula, transfer cookies to wire racks to cool completely.
  5. Repeat with remaining balls and raspberry jam. Makes about 48 cookies.

Each cookie : About 74 calories, 1g protein, 7g carbohydrate, 5g total fat (2g saturated), 8mg cholesterol, 42mg sodium.

Toasting Nuts

Toasting Nuts**

Toasting nuts brings out their flavor and, in the case of nuts such as hazelnuts, facilitates removal of the skins.

To toast almonds, pecans, walnuts, or hazelnuts, preheat the oven to 350°F. Spread the shelled nuts in a single layer on a cookie sheet. Bake, stirring occasionally, until lightly browned and fragrant, about 10 minutes. Toast hazelnuts until the skins begin to peel away. Let the nuts cool completely before chopping.

To skin hazelnuts, wrap the still-warm toasted nuts in a clean kitchen towel and let stand for about 10 minutes. Using the towel, rub off as much of the skins as possible (all of the skin may not come off).