SPITZBUBEN COOKIES (LINZER COOKIES)
 
 
Ingredients
  • 1 cup + 6 tbsp all-purpose flour
  • ¼ cup almond flour/almond meal
  • ¼ tsp cinnamon powder
  • 5 tbsp (70g) cold butter, cubed
  • ½ cup condensed milk
  • For the jam
  • ½ cup raspberries, fresh or frozen
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • ½ tbsp cornflour + 1 tbsp water
  • Icing sugar, for dusting
Instructions
  1. Add all-purpose flour, almond flour and cinnamon powder in a bowl along with the cold butter.
  2. Now, start rubbing in the butter with the flour using your fingers till the butter crumbles into small granules and the mixture resembles dry sand.
  3. Add the condensed milk to the above mixture and bring everything together to form a smooth dough.
  4. Take the dough between two parchment sheets and roll it into ¼-inch thickness using a rolling pin.
  5. Cut out even number of round cookies using a cookie cutter and cut half of these cookies from the centre in a star shape using a star-shaped cookie cutter.
  6. Refrigerate the cookie dough in a lined baking tray for 10-15 mins. Meanwhile preheat the oven to 180 degrees Celsius.
  7. Bake the cookies for 10-12 mins till slightly browned at the edges.
  8. To make the jam, heat a pan on medium heat and add raspberries and sugar to it. Heat until the raspberries become really mushy. Stir continuously and mush the raspberries as they soften. Add the lemon juice at this stage.
  9. Add the cornflour slurry and whisk continuously till the mixture starts to thick and reaches a jammy consistency.
  10. Once the jam has cooled, spread it over the full cookie and sandwich it with the star shaped cookie that’s separately dusted with icing sugar.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/spitzbuben-cookies-linzer-cookies/