Cranberry & orange linzer cookies
Make these linzer cookies for the Christmas biscuit tin. Filled with cranberry and orange and finished with icing sugar, they also make great festive gifts
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Prep:30 mins
Cook:15 mins
plus at least 1 hr 30 mins chilling - Serves 12
- Easy
Nutrition per serving
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kcal 273
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fat 13g
-
saturates 5g
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carbs 32g
-
sugars 0g
-
fibre 1g
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protein 6g
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salt 0.2g
Ingredients
- 300g plain flour , plus extra for dusting
- 1 orange , zested
- 100g ground almonds
- 100g golden caster sugar
- 100g salted butter , cold and cut into cubes
- 1 egg , plus 1 yolk (freeze the white for another recipe)
- ½ tsp almond extract
- 15g flaked almonds
- 100g cranberry sauce
- icing sugar , to serve
Method
Put the flour, orange zest, ground almonds, caster sugar and a pinch of salt into the bowl of a food processor. Pulse to combine.
Scatter in the butter and pulse to a breadcrumb-like texture. Beat the egg and yolk with the almond extract, then, with the mixer running, pour into the mixture in a slow, steady stream. Add 2-3 tbsp cold water to bring together as a loose dough.
Turn the dough out onto a lightly floured surface and knead briefly. Split into two pucks, flatten and wrap. Chill for 1 hr.
Roll out the pucks to 5mm-thick rounds, then use a 7.5-8cm fluted cutter to stamp out about 10 biscuits. You should have an even number. Use a smaller cutter or the back of a piping nozzle to cut out the centre from half of the biscuits. Re-roll the offcuts to make a couple more biscuits. Gently lift onto two lined baking trays then press a few flaked almonds onto each of the biscuits with a hole. Chill for 30 mins to 1 hr.
Heat the oven to 180C/160C fan/gas 4. Bake for 10-12 mins or until light and sandy. Leave to cool completely on a wire rack.
Loosen the cranberry sauce if needed by beating with a spatula, then add 1 tsp to each whole cookie and top with a cookie that has a hole. Dust with icing sugar. Will keep in an airtight container for three days.
