Tag: cookies

the original step-by-step recipe of Linzer cookies – Gordon Ramsay’s version

THE Linzer biscuits also called Linzer Cookies or Linzer augen ; they are gods delicious sweets from Austrian origin also famous in South Tyrol; that are prepared in the Christmas time! This is the mini version And faster of the classic Linzer Torte! In fact, they are realized with the same shortcrust pastry with hazelnuts, powder of cinnamon And cloves; from which gods are derived Biscuits, the half of which is pierced in the center. Once baked in the oven, they come stuffed with raspberry jam o currants or cranberries; then coupled and finally sprinkled with powdered sugar! Imagine them very fragrant, from rustic flavor intense and so much crumbly to melt in the mouth! Simply poetry for the taste buds!

Like any traditional recipe they exist different versions, in this case I give you the Original recipe of the Linzer Cookies from my manual of foreign sweets!

It's about a very easy preparation! L'dough you can also do it by hand ; using both the hazelnut flour is there almond flour! The secret for a perfect result is the rest in the fridge! I recommend the base must be very cold; then roll it out and carve your Austrian biscuits of the shape you like best! And only once they are completely cold, you can proceed to stuff them!

THE Linzer Cookies, just like Gingerbreads and Christmas Cookies, yes they keep a lot! and in addition to being perfect for snacks, breakfasts, buffets, they are also ideal for give as a gift for Christmas and not only!

Linzer biscuits recipe

PREPARATION TIMES

Preparation	Cooking	Total
30 minutes + rest in the fridge	12 minutes	32 minutes

Ingrediants

Quantity for 60 finished cookies
300 grams of flour '00 300 gr of whole hazelnuts to be pulverized or hazelnut flour (or almond flour) 130 grams of brown sugar 100 grams of powdered sugar 260 gr of butter 1 egg 1 yolk 1/2 teaspoon of cinnamon 1/2 teaspoon of cloves grated zest of 1 lemon vanilla 350 gr of currant jam, or raspberry or cranberry 2 tablespoons of sliced almonds (for garnish) raspberry, currant or cranberry jam

Quantity for 60 finished cookies

300 grams of flour '00
300 gr of whole hazelnuts to be pulverized or hazelnut flour (or almond flour)
130 grams of brown sugar
100 grams of powdered sugar
260 gr of butter
1 egg
1 yolk
1/2 teaspoon of cinnamon
1/2 teaspoon of cloves
grated zest of 1 lemon
vanilla
350 gr of currant jam, or raspberry or cranberry
2 tablespoons of sliced almonds (for garnish)
raspberry, currant or cranberry jam

Method

How to make Linzer cookies

First of all pulverize the hazelnuts with a mixer together with the sugars, vanilla, cinnamon, cloves and lemon peel.

Then add the flour, mix well, finally the cold butter in pieces and the eggs. Give a mixer a few seconds until you get a dough.

Attention will be soft, do not worry it is just like that! Compact it as you can.

Finally form a ball, wrap it in cling film and place it in the fridge for 2 hours.

After the indicated time, sprinkle a work surface very well with 00 flour and with a floured rolling pin roll out a sheet 3 – 4 mm thick. Remember that the biscuits will then be coupled so do not make them too double.

Make sure the base is cold and comes off the counter. Cut some circles and in the middle cut the center.

Finally place them as you make them in a baking tray lined with parchment paper:

Put the trays in the fridge then cook at 180 ° for about 12 minutes until golden brown, be careful when you take them out of the oven as they are very delicate.

Let them cool for 2 hours then stuff the non-pierced bases with a teaspoon of raspberry jam.

Sprinkle the pierced parts with icing sugar:

how to stuff linzer cookies

then pair!

Yours are ready Linzer biscuits!

You can store at room temperature without filling for 2 months! once stuffed you can 2 days at room temperature, then better in the fridge.

Christmas star cookies with almond – Gordon Ramsay’s version

Christmas star cookies with almond they are original shortcrust pastry cakes with the shape of a Christmas star. The special thing about these treats is that a flap of the star hugs an almond, thus creating a truly graceful effect.

Once cooked and cold, the biscuits are decorated with melted chocolate to create the eyes and mouth of the stars. The effect will be really nice: it will seem that the star hugs the almond.

To make these delicious cookies you need a simple vanilla shortcrust pastry, preferably with butter as it is more malleable.

A handful of almonds with the skin and a teaspoon of dark chocolate to decorate.

These Christmas cookies they are perfect to prepare together with your children, as they are nice and will entertain them.

Furthermore i Christmas star cookies with almond they are also ideal to give to friends or relatives during the Christmas holidays. Pack them in a transparent bag with colored ribbon and they will all be amazed!

Let's see immediately how to prepare them.

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Spiders Halloween (Fast and delicious spider cookies) – Gordon Ramsay’s version

THE Halloween spider mites they are gods treats monstrous and greedy, variant of Halloween Cookies! It is about Spider-shaped cookies, but without stencils!! They are made with shortcrust pastry discs, first stuffed with ganache with white chocolate, and then decorated with mikado, smarties And sprinkles that simulate the tiny paws they eyes of spiders!! in conclusion fast And very easy to do at home with i children for the Halloween party!

For preparation, you can choose to use pastry with or without butter! Yes prepare in minutes; but if you want you can also use simple ones bought shortbread biscuits! Time to realize the stuffed with ganache which you can too replace with Nutella or marmalade; in the end decorations, and yours Halloween spider mites they are ready to be served! Perfect to prepare for the Party and Halloween buffet together with Ghosts and Spider Pizzette! But also children's parties , birthdays delicious! Children but also adults will love them!

Discover also:

The Halloween Cake (super easy, with spider-shaped decoration)

Spiders recipe for Halloween

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes + cooling times	12 minutes	12 minutes

Ingrediants

Quantity for 25 complete spider biscuits – 1 biscuit cutter (dough cup diameter 6 cm)
For the shortcrust pastry: 330 grams of flour '00 + 1 teaspoon for the pastry board 165 gr of soft butter at room temperature (or 75 gr of sunflower oil) 1 whole egg (medium size) 2 egg yolks (small size) 130 grams of granulated sugar grated zest of 1 lemon 1 teaspoon of vanilla extract (or 1 sachet or the seeds of 1 berry) 1 pinch of salt For the white chocolate ganache: 300 grams of excellent quality white chocolate 200 gr of UTH cooking cream To decorate: 150 gr of milk (or dark) chocolate of excellent quality 60 gr of chocolate sprinkles 2 classic tube packs of Smarties 2 packs of Mikado cookies

Quantity for 25 complete spider biscuits – 1 biscuit cutter (dough cup diameter 6 cm)

For the shortcrust pastry:

330 grams of flour '00 + 1 teaspoon for the pastry board
165 gr of soft butter at room temperature (or 75 gr of sunflower oil)
1 whole egg (medium size)
2 egg yolks (small size)
130 grams of granulated sugar
grated zest of 1 lemon
1 teaspoon of vanilla extract (or 1 sachet or the seeds of 1 berry)
1 pinch of salt

For the white chocolate ganache:

300 grams of excellent quality white chocolate
200 gr of UTH cooking cream

To decorate:

150 gr of milk (or dark) chocolate of excellent quality
60 gr of chocolate sprinkles
2 classic tube packs of Smarties
2 packs of Mikado cookies

Method:

How to make Spider Biscuits

First of all prepare shortcrust pastry and white chocolate ganache

After resting in the fridge for 30 minutes, roll out the pastry on a floured surface to a thickness of 3 mm.

Then carve with a pastry cup or cookie cutter into a round shape and place the circles just made in a baking tray previously lined with parchment paper:

Finally, reassemble the leftover dough scraps into a loaf and place it in the fridge at least 15 minutes before reusing it and making other biscuits.

Make biscuits of the same number because then, they will be coupled, put the pan in the fridge for 15 minutes and finally bake one pan at a time in a static oven at 180 ° for 10 – 12 minutes.

Until the biscuits are golden brown.

Finally, take your biscuits out of the oven and set them aside to cool.

Proceed in this way until the shortcrust pastry is finished.

Decorate the Spider Biscuits

First of all, start with the realization only when the basics are very cold.

then melt the milk chocolate in a bain-marie.

Finally, dip the back of the biscuit and flatten with a spatula and remove the excess chocolate from the surface.

Place the freshly covered chocolate biscuits on a work surface previously covered with baking paper.

When the chocolate is still hot, insert the spider's eyes: 2 smarties and sprinkle the surface with chocolate sprinkles:

Do this for half of the biscuits available and let them dry perfectly for 1 hour at room temperature.

When the freshly decorated biscuits are dry, stuff the other half of the undecorated biscuit by adding 1 teaspoon of ganache in the center.

Then break the Mikado in half (the spider legs) by inserting them sideways on the ganache:

Complete the work by placing the face of the decorated spider on the base of the legs.

Squeeze the two discs lightly and arrange the legs, so that they are firmly in place.

Proceed in this way until all ingredients are used up.

Yours are ready Halloween spider mites:

Keep at room temperature for 1 day then better in the fridge.

Chef Gordon Ramsay Recipes