The following is a recipe for a most beloved cookie here at the Tea Adventurers' Guild. While we generally try to convince Auntie Duchess to whip them up for us, the procedure is simple enough that any one of us could, with only a minimum level of vexation, prepare them ourselves. However, slight variation is to be expected, depending upon the chef. The Highlander insists he has made them several times, but, likely due to his abiding love of adding Macallan Single Malt to anything near him in the kitchen, none of us can recall.
Linzer Bars
The Lady's suggested tea pairing: Cocoa Dragon or Dark Chocolate
Yield: 24 bars
Ingredients:
1 cup (3 & 3/8 ounces) almond flour (King Arthur suggested)
1 & 1/2 cups (6 & 3/8 ounces) unbleached all-purpose flour (King Arthur suggested)
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (3 & 3/4 ounces) packed dark brown sugar
1/2 cup (4 ounces) cold unsalted butter, cut into pats
1 large egg
1/2 cup (6 ounces) raspberry preserves
1 teaspoon grated lemon zest
Preheat the oven to 350 degrees Fahrenheit. Grease a 9 inch square pan and line it with parchment, leaving an overhang on two opposite sides. Clip the parchment to the sides of the pan.
Spread the almond flour on a sheet pan and bake for 6 to 8 minutes, until it begins to brown. Remove from oven and cool.
Combine the toasted almond flour with the all-purpose flour, cinnamon, salt, and brown sugar in a large bowl. Cut in the butter until the mixture forms sandy pieces. Mix in the egg. Measure out 1 & 1/2 cups of the mixture and set that aside. Pat the rest into the prepared pan.
Mix the raspberry preserves and lemon zest together in a small bowl. Spread the mixture on top of the crust that is already in the pan.
Roll out the remaining crust mixture to 1/4 inch thick. Cut the dough into several 1/2 inch wide strips, and lay them 1 inch apart on top of the jam. Re-roll the scraps as needed to form enough strips to make a grid pattern on top of the jam.
Bake the bars for 25 to 30 minutes, or until lightly browned. Remove from the oven and cool on a rack. To slice, loosen the edges of the bars from the pan and use the parchment sling to remove the slab from the pan.
Recipe by King Arthur Flour Test Kitchen
Reid, Susan (Holiday 2017). A World of Cookies. Sift: A King Arthur Flour Publication. pg. 76
This post is in no way sponsored, we just happen to be rather fond of this particular treat.
The Lady's suggested tea pairing: Cocoa Dragon or Dark Chocolate
Yield: 24 bars
Ingredients:
1 cup (3 & 3/8 ounces) almond flour (King Arthur suggested)
1 & 1/2 cups (6 & 3/8 ounces) unbleached all-purpose flour (King Arthur suggested)
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (3 & 3/4 ounces) packed dark brown sugar
1/2 cup (4 ounces) cold unsalted butter, cut into pats
1 large egg
1/2 cup (6 ounces) raspberry preserves
1 teaspoon grated lemon zest
Preheat the oven to 350 degrees Fahrenheit. Grease a 9 inch square pan and line it with parchment, leaving an overhang on two opposite sides. Clip the parchment to the sides of the pan.
Spread the almond flour on a sheet pan and bake for 6 to 8 minutes, until it begins to brown. Remove from oven and cool.
Combine the toasted almond flour with the all-purpose flour, cinnamon, salt, and brown sugar in a large bowl. Cut in the butter until the mixture forms sandy pieces. Mix in the egg. Measure out 1 & 1/2 cups of the mixture and set that aside. Pat the rest into the prepared pan.
Mix the raspberry preserves and lemon zest together in a small bowl. Spread the mixture on top of the crust that is already in the pan.
Roll out the remaining crust mixture to 1/4 inch thick. Cut the dough into several 1/2 inch wide strips, and lay them 1 inch apart on top of the jam. Re-roll the scraps as needed to form enough strips to make a grid pattern on top of the jam.
Bake the bars for 25 to 30 minutes, or until lightly browned. Remove from the oven and cool on a rack. To slice, loosen the edges of the bars from the pan and use the parchment sling to remove the slab from the pan.
Recipe by King Arthur Flour Test Kitchen
Reid, Susan (Holiday 2017). A World of Cookies. Sift: A King Arthur Flour Publication. pg. 76
This post is in no way sponsored, we just happen to be rather fond of this particular treat.
