Subj : St. Johann 10
To   : All
From : Dave Drum
Date : Mon May 10 2021 19:20:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Johann Konrad Vogel's Linzertorte
 Categories: Cookies, Snacks, Desserts, Nuts
      Yield: 24 Servings
 
  2 1/2 c  Unsalted butter; softened
  1 1/3 c  White sugar
      4 c  Sifted all-purpose flour;
           - divided
  3 1/2 c  Fine ground almonds
    1/4 ts Ground cinnamon
    1/2 c  + 2 tb raspberry jam
    2/3 c  Confectioners’ sugar;
           - decoration
 
  Beat butter and sugar together until the mixture is
  light and fluffy. Stir in 1/2 cup flour, the ground
  almonds, and cinnamon. Mix in remaining flour 1/2 cup at
  a time until the mixture becomes a slightly stiff dough.
  
  Shape the dough into a ball; divide it in half. Wrap
  both halves in wax paper or plastic wrap, and
  refrigerate for at least one hour, even better if you
  can leave them overnight.
  
  Set the oven @ 325ºF/165ºC.
  
  Line a baking sheet with parchment paper.
  
  On a lightly floured surface, or even better, on a piece
  of wax paper, roll half of the dough into a sheet ? inch
  thick. With a 2 1/2" cookie cutter, cut as many circles
  from the sheet as you can. Before separating the shapes
  from the remaining dough, stick your whole dough sheet
  (on the wax paper) in the freezer for 5 minutes. This
  will make separating the cut cookies from the extra
  dough easier and there is less of a chance that your
  cookies will break when you lift them. Knead the
  leftover scraps of dough into a ball and roll it out
  again into a 1/8" inch sheet. Cut out more circles. You
  should now have about 24 circles.
  
  Arrange cookies on prepared baking sheet, leaving about
  1" of space between them. Refrigerate while working with
  remaining dough.
  
  Repeat the rolling and cutting process with the other
  half of the dough, but after placing the second batch on
  the baking sheet, cut out the centre of each circle with
  a 1/2" cookie cutter.
  
  Bake cookies in preheated oven until light brown, 10 to
  15 minutes. Cool on wire rack for 20 minutes.
  
  In a small saucepan or microwavable bowl, gently heat up
  the jam, so that it can be easily spread. Spread a thin
  coating of jam on each of the base cookie rounds.
  
  Meanwhile, take the top portion of your cookies (the
  ones with the cut-out sections) and lightly dust the
  tops of them with confectioners’ sugar. If you coat them
  now, you don’t have to worry about getting sugar inside
  your "jam window" later.
  
  Set a cut-out cookie on top of each base cookie,
  pressing the two together so they make a sandwich. Serve
  and enjoy!
  
  RECIPE FROM: https://cookingkosherwithcor.wordpress.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Junk will accumulate to overflow space provided for it!

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