These biscuits very nearly didn’t make it onto the 12 bakes of Christmas. They are, after all, something I’ve only just begun making. They’re also something that normally I wouldn’t be faffed with – too much rolling, cutting, and rerolling. This is, however, Christmas, and a little faffery is, therefore a good thing. Besides, Hugh Grant kept me company. But, I digress.
Linzer cookies originated in Austria and are a Christmas tradition in that part of the world. They’re named after the Linzer Torte, a rich Austrian pastry with a bottom crust, and lattice top of spiced ground almond dough and a filling of jam that originated in the Austrian city of Linz.
The cookies follow the same principle – they’re a biscuit made from spiced ground almond dough, sandwiched together with jam and with a little peephole cut from the top so the jam peeps through.
They are also very yummy indeed.
The recipe I used is Nigella’s – you can find it here – although she uses ground toasted hazelnut meal as opposed to ground almonds. The faff involved with that was, however, one faff too many for me. Besides, I already had ground almonds in the house.
Nor did I have redcurrant jelly, so raspberry had to suffice. It tasted, I think, just as good as the redcurrant mixed with raspberry would have tasted, but wasn’t quite as photogenic.
While they were, as I’ve mentioned, a bit of a palaver to make, it was a good excuse to use the cutest little mini cutters that found their way into my trolley (truly, they jumped off the shelf as I took the shortcut through Myer the other day when I was getting my hair cut at the Plaza). Plus, I’d been meaning to listen to Hugh Grant reading A Christmas Carol. In short, I could think of far worse – and substantially less tasty – ways of spending a Friday afternoon.