When thinking of Christmas cookies, the Linzer will come first into your mind.
Linzer cookies are made with almond-based dough with raspberry sweet strawberry jam in the center. They have a memorable texture and taste amazingly good.
The tricks for perfection:
Bake and cool completely the blanched almonds before grinding in the food processor. Do not use almond dough.
Wrap the dough in 4 equal parts in plastic wrap and cool well form 1 hour to 3 days. You need a chill dough.
Roll each dough between 2 baking sheets to about 0.5 cm thickness. Cut out the desired shapes and place them on a cookie sheet. Refrigerate the cookies before baking.
You need to work quickly so the dough stays chilled. If the cut-out cookies get too soft, place the cookie sheets in the fridge until the dough has firmed up again. This will prevent the cookie dough from spreading and will help them retain their shape.
Use whatever cutters you like hearts, Christmas trees, stars, circles.
Cut out the corresponding tops of the cookies (with holes in the center to expose the sweet strawberry jam you add later and place them on the cookie sheet as well.
Dust the tops of each cookie with powdered sugar before putting over the cookies layered with strawberry jam.
Use a piping bag to fill the open centers of the cookies with some more of the sweet strawberry jam.
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