Will and I love to stay in for Valentine's Day, and this year we made a delicious meal, complete with these Linzer Cookies for dessert. This recipe makes possibly the best cookie dough I've ever tasted with the hint of cinnamon and ground almonds that are mixed in. So. Good. You can find the recipe and its source at the bottom of this post!
Yield: About 2 dozen
- 2 1/4 cups all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 cup (96g) slivered almonds
- 1/4 cup packed light-brown sugar
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus more for dusting
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 8 oz strawberry or raspberry jam, seedless if preferred (preferably freezer jam)
- In a mixing bowl, whisk together flour, cinnamon, salt and baking powder, set aside. In a food processor, pulse almonds with brown sugar until finely ground, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and powdered sugar on low speed until combined, then increase to medium-high and whip until creamy, about 1 minute. Mix in egg, then blend in vanilla and almond extract. Mix in almond mixture, then with mixer set on low speed, slowly add in flour mixture and mix until combined. Form mixture into a ball and drop onto a sheet of plastic wrap, then flatten into a 6-inch round disk, cover with plastic wrap and chill in refrigerator 2 hours.
- Preheat oven to 350 degrees. Dust work surface with flour, cut disk in half and then evenly roll out each portion into 1/8 to 1/6-inch thickness. Cut into heart shapes using a cookie cutter, then using a smaller heart shape cookie cutter, cut smaller hearts into the centers of half of the hearts (I actually used a Linzer Cookie cutter that you can get at Michael's). Carefully transfer to Silpat or parchment paper lined baking sheets (you can run a sharp knife or pastry scaper under cookies to help lift them if needed. Also, chill dough that's not currently being rolled or baked, the hearts hold their shape better when cold), spacing cookies 1-inch apart. Bake in preheated oven 10 - 12 minutes until edges are lightly golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Spread strawberry jam over whole hearts, dust cookies with heart cut centers with powdered sugar then place those cookies over over tops. Store in an airtight container.
With Christmas right around the corner, I figured it was about time for a more Christmas-y recipe. When I came across this amazing cranberry white chocolate recipe, I looked no further.
I ended up making my biscotti a little thicker, making it a little softer than normal biscotti -- almost like shortbread. Dipped in coffee, this stuff is perfection.
You can find the recipe at the bottom of this post!
Original recipe can be found here.
- 2 cups flour
- 1 1/2 teaspoon baking powder
- 3/4 cup sugar
- 1/2 cup unsalted butter, room temp
- 2 teaspoons grated lemon zest
- 1/2 teaspoon salt
- 2 large eggs
- 2/3 cup dried cranberries
- 12 ounces white chocolate chips, divided
- Preheat the oven to 350 degrees F.
- Line a heavy baking sheet with parchment paper. Sift together flour and baking powder and set aside. In a mixer, beat the sugar, butter, lemon zest and salt. Beat in the eggs, 1 at a time. Add the flour mixture and beat just until blended. Stir in the cranberries and 1/2 of the white chocolate chips.
- Form the dough into a 12-inch long, 3-inch wide log on the parchment lined baking sheet. Bake for 40 minutes. Remove and let cool completely.
- Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 3/4-inch-thick slices. Arrange the biscotti on the baking sheet. Bake the biscotti again, for 15 minutes, until they are golden brown. Transfer the biscotti to a rack and cool completely.
- Melt the remaining white chocolate chips in a double boiler. Dip the bottom of the biscotti in the white chocolate and let chocolate cool and set.