Linzer shortbread with raspberry jam
Difficulty level: easy
Servings 20 shortbread
Ingredients
- 130 g butter
- 90 g sugar semolina
- 1 bag sugar vanilla
- 1 egg Land of the Alps
- 260 g flour
- 40 g almonds powder
- ½ c. coffee yeast chemical
- 1 pinch salt
- 1 jar raspberry jam Land of the Alps
- Sugar ice cream to decorate
Instructions
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In the bowl of your food processor, work the butter until it has a creamy texture.
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Add the sugar and vanilla sugar and whisk until the mixture turns white.
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Add the egg, whisk until fully incorporated then pour in the sifted flour, almond powder, baking powder and salt. Mix to obtain a smooth and homogeneous dough without working it too much.
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Form a ball, wrap and refrigerate for at least 1 hour.
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Preheat the oven to 180°C. Line two baking sheets with parchment paper.
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Roll out the dough on a floured work surface (approximately 3 to 4 mm thick).
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Using a 6 cm diameter cookie cutter, cut out rounds of dough and hollow out half of them with a small star-shaped cookie cutter. Place the shortbread on the baking tray and bake for 15 minutes until golden brown. Leave to cool.
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Place a teaspoon of jam in the center of the biscuits, then stick a hollowed out shortbread round on top.
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Sprinkle with a veil of icing sugar and enjoy.
© Mégane (@megandcook) for Sherpa
