Evolving from the Austrian Linzer Torte, a lattice designed pastry traditionally filled with black currant jam, the Linzer Cookie's most popular filling tends to be raspberry, but any flavor will do. I'll admit to raspberry being my personal favorite, but we've used strawberry and blueberry jam with equal success and Thanksgiving brings the perfect occasion to use some of that jewel-colored cranberry sauce you may have hanging around.
The cookies alone are quite crisp (I love that!), but will soften up after being filled with the jam. Hence, if your preference is a crispier cookie you may want to fill the cookies the day of serving. While I love a good crisp cookie, I can't get enough of these "little windows" a day or two after filling when the flavors have melded and the cookie has softened to a nice tender bite.
Now won't you join me all the way on the other side of the world as we join Inspired Plate Member, the newly graduated, Dr. Sabrina Wong, a food photographer from Perth Australia. I'm eager to see her festive food and I'm totally envious of her holidays in summer!
Linzer Cookies from Fine Cooking
Measure the almonds and hazelnuts into the bowl of a food processor and add 1/2 cup of flour. Pulse until the mixture is finely textured, but not powdered. (to avoid over processing, stop the processor and feel the nuts making sure they are still a bit chunky.) Add the rest of the flour along with the rest of the ingredients through the cloves. Pulse to combine.
Chop the chilled butter into little cubes and add to the bowl of the food processor. Pulse again until the mixture looks like coarse meal, being careful not to over process. Dump into a large bowl.
In a small bowl whisk the egg and water together. Pour into the bowl with the flour mixture, and toss gently to combine. The dough will come together when pinched. If it seems a little dry add a sprinkle of water. Knead briefly, just enough to get the dough to come together. Split the dough into two portions, flatten into discs and wrap in plastic wrap. Chill until firm, 2-3 hours.