In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth. Gluten Free Raspberry Chocolate Linzer Tart Cookiesġ & 3/4 cup gluten free flour blend (I used Bob’s 1 to 1) + more for rolling I know that these will be a big hit with hubby and the kids. I’ve opted to fill mine with a layer of melted chocolate and raspberry preserves – a combination that is decadent and delicious. This year I’ve made one of my favorite treats: Linzer Tart Cookies. I’ve made brownies and cookies, and once I made an absolutely crazy heart cake that my kids have fondly named “The Hedgehog Heart Cake”. I also make a heart themed dessert for an after dinner treat. I’ll pick up heart-themed plates from the dollar store too. On Valentine’s morning, I make sure to decorate the dining room with hearts and homemade place mats before anyone wakes up. My boys, all teenagers now, still look forward to this. We’ve had this tradition for as long as I can remember. Once each of us has completed our cards, we exchange with one another. There are artistic cards, and someone inevitably makes sports themed cards. We’ve had some crazy, psychedelic cards for sure. They simply need to remind the recipient that they are loved. They do not need to be elaborate or fancy (but they certainly can be). Beginning a day or two before the official holiday, each member of our family begins to make each other homemade valentines. Normally a couple’s day, my husband and I have opted to make Valentine’s Day a family event. Valentine’s Day is just around the corner. Filled with raspberry preserves and a thick layer of chocolate, they are sure to please everyone. Bake the cut-outs on a parchment paper lined baking sheet for 15-20 minutes, or until the edges are pinkġ1.These Gluten Free Linzer Tart Cookies are a scrumptious take on a classic. Roll out the dough on a floured surface to cut out the cookie bottoms and topsġ0. Divide the dough into 2 equal parts (part for the bottoms and part for the tops) and refrigerate for 2 hoursĨ. If too dry, add some sour cream until the dough is firmħ. Pour the dry ingredients into the butter and knead together until smooth.Ħ. In a separate bowl mix the flour and the ground almondsĥ. Add lemon zest and juice, and raw egg yolks and mix wellĤ. Mash the boiled egg yolks through a sieve into the butterģ. After the cookie is put together, the jam or preserves peek through the Linzer eye to make a beautiful dessert, perfect for the holidays. In the middle, they would place the black or red currant preserves just like the tart. These dessert artisans constructed sandwich cookies using a whole cookie and a cut-out cookie. Bake in a preheated oven of 350☏ (180☌) for 40-45 minutesįor the cookies, the bakers would mix up a batch of Linzer dough, but instead of making a tart, they would make cookies with cut-out shapes such as stars, circles or hearts. Stack the next 2 sheets on top with more jam on each. Place the first sheet into a parchment paper-lined 9" (22cm) baking pan. Roll out into 4 round sheets of 9” (22cm) on plastic (or clingwrap) sheetsĥ. If the dough is too soft refrigerate for 20 minutesĤ. Make this into a firm dough with egg yolks and sour cream. Add the ground almonds, sugar, lemon peel, cinnamon and clovesģ. This recipe was adapted from the recipe notebook - page 59, where my grandmother called it Brown Linzer Tart ( Braune Linzer Torte) - the color is due to the amount of cinnamon in the dough. In the Austrian city of Linz, bakers came up with a cookie version they could stock in their shops and it became a Christmas holiday tradition to find these lovely treats in the frosty windows. The recipe was developed using a crust made of nuts since they were easier to come by at times than wheat for flour. The tart was baked like a pie with a delicious buttery almond crust, filled with black currant preseve and topped with a latticework crust. In 1653, the Linzer Tart recipe was discovered in the cookery manuscript of Countess Anna Margarita Sagramosa of Verona.
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