Linzer Biscuits

Linzer Biscuits 

An Austrian classic biscuit combining almond, cinnamon and raspberry jam. The Tefal Cuisine Companion mixes the dough in seconds and can make the jam in under 20 minutes using frozen raspberries and sugar. The jam recipe can be found by typing raspberry jam in the search function. I coated the bottoms of the biscuits with chocolate for an extra taste sensation. 

I used special Linzer biscuit cutters but any cookie cutter can be used and the middles can be cut out with a smaller cutter or a piping tip. 

Makes approx 24 completed Biscuits. 

230 gms Unsalted Butter softened
1 large Egg

40 gms Almond Meal

85 gms Brown Sugar 

360 gms Plain Flour

1/2 teaspoon Baking Powder

1/4 teaspoon Cinnamon

Raspberry Jam
Icing Sugar Mixture
Dark Chocolate melted (optional)

Insert Kneading Blade. Stopper out.
Add all ingredients in order listed

Sp10:30sec or until mixture forms a ball. 

Divide in 2 and shape into discs, cover with cling wrap and refrigerate one hour. 

Roll or pat out first disc on lightly floured silicone sheet or board (you may need to lightly flour your rolling pin) to about 3/4 cm thick and cut out 5 cm rounds. Use a small spatula to remove the rounds from the silicone sheet and place on paper lined baking tray. 

Roll out second disc as above and cut out centres with a small cookie cutter, piping tip etc. 

You can re roll the off cuts to make more biscuits. 

Bake at 160 degrees for 12-14 minutes or until just beginning to turn light golden around the edges. Leave biscuits on baking trays for 10 minutes to firm up before transferring to cooling racks.
Spread melted chocolate on bottom of biscuits if liked. Leave to set then spread 3/4 teaspoon of jam on biscuit bases. Sift icing sugar mixture over biscuit tops and place over raspberry jam filled biscuit bases.