Hi Bold Bakers. I am beyond excited that Christmas is just a few weeks away and we have this month
filled chockablock with Christmas content from cookies to desserts to edible gifts. We're going
to kick it off with these linzer cookies. Perfect for the holiday season. So we're
going to start by mixing our dry ingredients together in my bowl. I'm going to add in flour.
Almond flour or almond meal. Cinnamon. Baking powder and a little bit of salt. So you
might notice that my almond flour was a little bit dark. That's because it had the skins on.
You can use flour with skins on, or skins off. That's totally fine. I'm going to get this over
to side and bring in my big bowl. Now into this I'm going to add in some room temperature butter,
nice and soft butter. My sugar. Now you can do this step by hand, but I'm going to use my
electric mixer and you're just going to whip these up until they're really well creamed. So Linzer
cookies are originally from Austria and what I wanted to do this year
was actually to highlight some of the desserts that you guys enjoy in whatever country you're in,
so we have desserts from Greece from Austria from Germany. Definitely some from Ireland,
from America, Australia just to showcase what beautiful desserts there are all around the
world. So check out my website because there's a new recipe every single day. So this is
lovely and creamed. This is what I'm looking for. So into this I'm going to add in my eggs
and a little splash of vanilla and again just cream all these ingredients together.
Like I said, you can make this cookie dough by hand. That's no problem, just going to need a
lot of elbow grease. OK, lovely, now into this mix we're going to add in our dry ingredients and
all you want to do is just mix these in until all the dry ingredients are combined. So this
is looking good. I'm going with my spatula and bring my dough together.
Then lay your piece of cling wrap and then just pile your douhg on top of the cling wrap and then
just kind of parcel it up. So what you need to do is let this to chill for a minimum of two hours. I
like to make it and leave it overnight. Also you can freeze it and it freezes perfectly. So then
you can take it out closer to the Holidays and you have cookies ready to go. But as you can see here,
I'm pressing it out nice and flat because the flatter it is the faster it will cool
down. OK lovely, here is our dough. We're going to pop this into the fridge and let it chill.
So here I have some nice chilled dough. I'm just going to flower my surface,
pad it down there and roll this out until it's around an eighth of an inch thick. Now if you need
to divide your dough and just roll out a little bit at a time and keep the rest in the fridge,
that is totally fine because you do want to stay nice and cold 'cause it's just much easier to
cut out and to work with when it's nice and cold. So when it comes to Christmas cookies,
we went all out on the website. We have tons of Christmas cookies, everything from your
basic sugar cookie to one of my favorites the Mexican wedding cookies. The snowballs,
crinkle cookies, amazing chocolate crinkle cookies. So no matter what your favorite
flavor there is deafinitely a cookie there for you. So now you can cut a linzer cookie any
shape that you like. You can do rounds. That's totally fine. Here I have a little heart cutter
and an even smaller heart cutter and I'm just going to make this really Pretty Little shapes.
So just cut out your big heart and then cut out the same amounts again,
but just cause a little heart out of the middle of those 'cause we're going to sandwich these
together. So we need a bottom and the top part. Then just transfer them onto your baking tray.
You don't have to spread them out too much because they actually don't spread while they're baking.
And then just gather up your scraps and roll out your dough until it's all gone.
OK, so there you go, that's all of our cookie dough used up. I've got two trays here,
one with cookies for the bottom and then one with cookies for the top. So let's get
these guys into the oven. So if you're putting 2 trays of cookies in your oven at the same time,
turn on the fan just so the air can circulate and they'll bake more evenly. So these cookies look
gorgeous and I'm really happy that they kept their shape 'cause that's really important.
You can see there are a little bit Golden Brown. That's what we want 'cause these are kind of like
a crispy cookie. So here's what I'm going to do. The assembly is really easy and the end result is
show stopping. So I'm just going to dust the tops with some powdered sugar. Generously dust them.
These are the bits with the little hole taken out and then for the other side I'm going to
add in a drop of jam right in the center of each cookie.I use Raspberry jam. You
can use whatever jam you like. I also strained it so there's no seeds. Just a nice big dollop.
Then all you have to do is just take the top and gently place it on the bottom, pushing it down
and letting that jam kind of squish between the layers and hold together at the cookie.
Look at that. These are gorgeous. OK, I'm gonna need my chief taste tester
to come in. George is taking a nap so I can do my job. OK you ready yeah.
Oh. These are really good. Yeah, I've been to Austria before but but I actually have never
had these. So absolutely delicious. I love almond cookies. It's really lovely. The jam adds
a really nice sweetness to it too, and they're beautiful little cookies you can give as gifts.
That’s a great idea. Check out my website for tons more cookies. All of the holiday recipes you'll
possibly need from all around the world, and we'll see you back here again really soon. Have fun
guys, thanks. I just adore almond cookies.