Very Good Recipes, as you can see the badge on my sidebar, and I do love this group, and to think that I didn't have to do a thing, just to sign up and they do all the work for you, to feature your blog with your latest posts automatically linked into your own page...now how
Just click on, to see what the challenge is about, and check out the fabulous judges, including my dear friend Veronica, from Quay Po Cooks!
linking to: Full Plate Thursday, 12-22-2011 @ Miz Helen's Country Cottage
Thursday Favorite Things Blog Hop 15 @ Katherines Corner
what was then, the famous well know Austria-Hungary empire! So, there you have the short history on these delicate buttery sandwich cookies...filled with apricot and various other fruit jams.
As a child, I have fond memories of these Linzer cookies, and I don't have my mom's or my aunt's recipes...only just remembering how it was made, so I adapted my version, from a trusted source!
adapted from, Joy of Baking
1 cup (110 grams) blanched sliced almonds
1/4 cup (50 grams)
1 cup (227 grams) (2 sticks) unsalted butter, room temp.
2/3 cup (135 grams) granulated white sugar, divided
2 large egg yolks
2 cups (220grams) all purpose flour
14 teaspoon salt
1/2 teaspoon cinnamon (optional)
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder
Zest of 1 lemon
Confectioners' icing sugar, for dusting
choice of jams; raspberry (seedless preferred) blackberry
I used organic apricot, and organic blueberry, but you can use
choice of your own, even Nutella, which is great for chocolate lovers,