Merry Christmas & Happy New Year to Y'All!!

圣诞节不是一个季节,, it's a feeling.

No holiday season is complete without these beautiful classic Linzer cookies.These pretty and gorgeous Linzer cookies are basically nothing but old fashioned shortbread almond cookies sandwiched with jam in between.Traditionally it is a raspberry jam,但我不知道为什么只有覆盆子果酱才有这种特殊的身材,but here in India,raspberries are distant dreams.所以,I thought of using my latest crave,the super addicted chilli tomato jam,它们都是从一个朋友的农场新买来的。


The results were absolutely delicious.The taste of sugary cookies were beautifully offset with the hint of spicy chilli tomato jam.For an Indian palate this combination I guess is the best suitable.Sweet and spicy is always win -win situation for us.这就是为什么我总是远离甜饼的原因。You wont find much cookie recipes on my blog.

On another note,I am terrible in makingcookies.Whatever I tried,饼干放进烤箱后似乎有自己的想法。Misshapen,burnt,uneven and any such adjectives you can think of.

但我喜欢脆面包饼干,因为它含有杏仁粉。Almonds takes these cookies to the next level.没有它们,就只有普通的糖和面粉。碳水化合物高。

In pursuit of good food and happiness,we often travel to distant land,忘了自家后院最美好的东西。浆果在印度不是本地的,but to compete with the global palate we keep importing them from the foreign lands.And when they lands to our shores,they pretty much lose half of their sheen.Food always taste best when they are prepared with freshest and seasonal produces that is available locally.

Think global,但要采取当地行动。This is what I am trying to practice in my life.

classic linzer cookies chilli jam

这个季节我烤了很多东西,在路上学到了很多新东西。Some were hit,有些是小姐。Like the German stollen that I had baked yesterday.一切都是准确的据我所知,but the fruit bread turns out more cake like and not bread like with crumbly texture and yes my stollen simply forgot to rise for the second time.Otherwise,stollen would have graced my today's blog post,but it would still grace our Christmas table tonight.


Recipe type: 曲奇饼
Cuisine: Austria
Serves: 24 cookies
  • All purpose flour : 1 cup
  • Butter : ¾ cup
  • 糖,棕色:杯子
  • 蛋黄:1
  • Lemon / orange zest : 1 tbsp
  • Spices (optional): 1 tsp Pumpkin pie spice or cinnamon or nutmeg
  • 香草精:1茶匙
  • Almond flour : ¾ cup
  • Chilli tomato jam for filling
  • Confectioner sugar for dusting
  1. 注:如果你和我一样,纯手工制作,then keep your jam and confectioner sugar ready before one week and a day respectively.The flavour of jam enhances once it matures for few days to a month.This jam of mine had been maturing in my cupboard for one month.
  2. You can also substitute partly the all purpose flour with whole wheat flour in the recipe.
  3. 也,keep your homemade almond meal ready a day before.Blanch the almonds,peel off the skins,dry them in oven or under the hot sun,slightly roast it and then grind it in the mixer with one teaspoon sugar and large pinch of corn starch that will absorb all the moisture.
  1. 打黄油(在室温下总是变软)。sugar (use fine granulated or powdered),zest until light and fluffy.This will take around 5 minutes or more.
  2. 加入蛋黄和香草精,搅拌均匀。Do not over beat,else egg will separate.
  3. Sift the flour and then measure.如果使用,混合香料。
  4. 加入杏仁粉,盐(我没用,因为我的黄油是咸的)和面粉。
  5. Add the flour mixture to the dough mixture and mix until just combined.If using spatula,然后彻底混合,and if using hand mixer then carefully beat it.Do not over beat.
  6. Gather the dough with your hand,smooth it out,and divide the dough in half.
  7. Pat each half into a disc,you can use roller pins too.Warp it in cling film and refrigerate it until firm or over night.
  1. On a lightly flour dusted surface,roll out one disc of dough about ¼ inch thickness.
  2. Stamp out the cookies using your favourite shapes.
  3. 把子弹转移到羊皮纸衬里的烤盘上。Gather the scrap dough,滚动,然后重复。Place the cut cookies in the refrigerator for 30 minutes.
  4. While the cookies are chilling in the fridge,roll out second disc of dough in similar fashion.
  5. 把曲奇饼跺掉。Put it back in the refrigerator for chilling .
To bake
  1. 预热烤箱至180摄氏度/350华氏度20分钟。
  2. Towards the end of preheating time,拿出第一批饼干,然后用一个小的曲奇刀(内环/形状)把peekaboo形状戳出来。
  3. Immediately put it in the oven,otherwise the cookies will lose its shapes while handling and baking.
  4. Bake 8-10 minutes until golden and crisp.Or eyeball the cookies till the undersides starts browning.
  5. 把它从烤箱里拿出来,let it cool for 5 minutes before transferring it to the wire rack.
  6. Bake the second batch of cookie in the similar way.
To fill the cookies
  1. Place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top.
  2. 把半茶匙果酱放在饼干中间,不要留洞。Top with the sugar-dusted cookies.
  3. 填满的饼干在储存时会变软,so to maintain the crispness of the cookies,sandwich the cookies with jam just before serving.
  4. 组装好的饼干可以在密闭的盒子里存放几天(我的饼干可以存放两周,before we finish them all).

在今年结束之前,here are my best of nine on Instagram.

必威chinasaffronstreaks instagram best nine 2017 Happy Holidays,,

See y'all in New Year



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