Thinking about ways to incorporate healthier ingredients and eliminate the less healthy ingredients in my Austrian grandmother's famous linzer cookies, another iteration was born today. It was inspired by my daughter playing with the ingredients of the original Austrian recipe. They are absolutely delicious!
Linzer cookies were an adaptation of the renowned Linzertorte, one of the oldest known tarts, dating back to the mid-1600s. It was originally made in the city of Linz and later brought to America by an Austrian emigrant baker in the mid-1800s.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 brown sugar.
- Beat in the egg and vanilla.
- In another bowl, mix together the hazelnut meal, baking powder and cream of tartar.
- Blend the dry mixture into the almond butter mixture.
- Divide the dough into 2 or 3 balls.
- On a lightly floured surface, roll the dough to the desired thickness. Cut out 16 hearts with a 2-inch cutter.
- Cut out the centers of 8 of the cookies with a small 1-inch heart cutter. Remove the little hearts from the centers.
- Line a baking sheet with parchment paper. Bake the 2-inch cookies for 6–8 minutes, until slightly browned. The smaller 1-inch hearts may only need 5–6 minutes.
- Cool.
- Spread raspberry jam on the bottom of each solid 2-inch heart cookie, then place an open-centered cookie on top.
- Eat the 1-inch hearts plain, or dip the tops in melted chocolate, place on parchment paper and refrigerate 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 is rich in flavonoids, phytonutrients that act as antioxidants and may have protective benefits for the cardiovascular system.
