For all those of you who love cookies, especially heart-shaped cookies on Valentine's Day, but not the butter and lots of sugar that are often the main ingredients in many cookie recipes, I have a recipe you may enjoy, inspired by my Austrian grandmother. She taught me how to make Linzer cookies (you know, the double-tiered sandwich cookies with a bit of confiture, traditionally raspberry, peeking out from the center filling). Linzer cookies were an adaptation of the renowned Linzertorte, one of the oldest known tarts, dating back to the mid-1600s, originally made in the city of Linz and later brought to America by an Austrian emigrant baker in the mid-1800s. The third largest city in Austria, Linz is bisected by the beautiful Danube river. It is also home to the beloved PEZ candy.
Directions
- Preheat oven to 350°F (175°C).
- Cream together the almond butter and sugar.
- Beat in the egg with the vanilla and almond extracts.
- In a separate bowl, mix together the flour, cream of tartar, baking soda and hazelnut or almond meal.
- Blend the flour mixture into the almond butter mixture.
- Divide the dough into thirds and shape into balls. Work with one ball at a time.
- Adjust the stickiness of the dough with extra flour if needed.
- On a lightly floured surface, roll the dough to the desired thickness. For each cookie, cut out two 3-inch hearts. Then cut the center out of one of them with the 1 1/2-inch cutter. I bake the little hearts too and dip some of them in chocolate.
- Place on a parchment-lined baking sheet and bake for about 8–10 minutes, until slightly browned.
- Cool.
- Spread the filling on the bottom cookie and place the open-centered cookie on top.
- For the hearts not being filled, eat plain or dip the top in melted chocolate, place on parchment paper and put in the freezer for a few minutes to harden the chocolate.
℞ M.D. Notes
- Hazelnuts and almonds are rich in vitamin E and are good sources of calcium and fiber.
- Dark chocolate contains antioxidants.
