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Strawberry-Sumac Linzer Cookies

cook:

4 h

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These cookies reminds me so much of my childhood. Crispy almond cookie sandwich with a sweet jam in between the layers. Even though the combination of almonds and strawberry jam is great, I decided to give it a BenGingi twist. The strawberry jam is seasoned with sumac and the cookies are made with pistachio flour rather than almonds. As I'm not using any food coloring, the cookies won't be very green in color, but the flavor is absolutely there! These Linzer cookies are one of a kind, and everyone you'll gift it to will love you so much!

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Picture for Strawberry-Sumac Linzer Cookies

US

original

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Ingredients

For the cookie dough

AP flour

300 gr AP flour

soften butter

240 gr soften butter

brown sugar

150 gr brown sugar

pistachios

100 gr pistachios

vanilla paste

5 gr vanilla paste

cinnamon powder

4 gr cinnamon powder

salt

4 gr salt

baking powder

4 gr baking powder

free range egg

1 free range egg

For the jam

organic strawberries

500 gr organic strawberries

sugar

100 gr sugar

sumac

15 gr sumac

dry pectin powder

15 gr dry pectin powder

For the coating

Powdered sugar

Powdered sugar

Directions

Step 1

Start by grinding pistachios and half the quantity of the brown sugar in food processor until very fine crumbs form.

pistachios

100 gr pistachios

brown sugar

75 gr brown sugar

Step 2

In a bowl mix flour, cinnamon, salt, baking powder, and the pistachio mix. Set aside.

AP flour

300 gr AP flour

cinnamon powder

4 gr cinnamon powder

salt

4 gr salt

baking powder

4 gr baking powder

pistachios

100 gr pistachios

brown sugar

75 gr brown sugar

Step 3

In a stand mixer's bowl with a paddle attachment, beat the butter with the remaining brown sugar until creamed.

soften butter

240 gr soften butter

brown sugar

75 gr brown sugar

Step 4

Add the egg and the vanilla paste and beat until combined.

free range egg

1 free range egg

vanilla paste

5 gr vanilla paste

Step 5

Add the dry ingredients mix to the wet ingredients and mix just until combined.

Step 6

Wrap the cookie dough with a plastic wrap and place in the fridge for at least 2 hours, up to 3 days.

Step 7

Prepare the jam- cut the top of all the strawberries. Add them to a small pot with the sugar, pectin powder, and the sumac. Cook for 5 min on medium heat.

organic strawberries

500 gr organic strawberries

sugar

100 gr sugar

sumac

15 gr sumac

dry pectin powder

15 gr dry pectin powder

Step 8

Let the jam cool down a little bit, then blend into a smooth paste. Let it cool completely, then fill it in a piping bag and set aside.

Step 9

Once you are ready to bake the cookies- preheat your oven to 350F or 180C.

Step 10

Remove the cookie dough from the fridge. Generously spread flour on the working surface and on the dough.

Step 11

Using a rolling pin, open the dough into a 1/2 cm thickness.

Step 12

Cut the dough into circles using a cookie cutter or a glass.

Step 13

Score half the amount of the cookie circles in the center with a smaller cookie cutter so you have a donut shape cookie.

Step 14

Place the cookies (both the circle ones and the donut shaped) on a baking tray with a parchment paper. Keep 2 cm space in between them.

Step 15

Bake for 10 min.

Step 16

Remove the cookies from the oven and get off of the baking tray to avoid them from over baking.

Step 17

Let them cool completely before applying the jam. Spread the jam on the circle cookies and cover with the donut shape.

Step 18

Dust the cookies with powdered sugar.

Powdered sugar

Powdered sugar

Step 19

YASSS!

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