Linzer tarts with almond flour1/15/2024 ![]() Spread the jam out, but not quite to the edge. On the cookie’s base (the ones without the hole), spread about 1 teaspoon of strained raspberry jam.Allow them to cool on the cookie sheets for a few minutes before transferring them to a wire rack to cool completely. Bake for about 15-18 minutes, or until the edges are golden brown.Once the cut dough is on the cookie sheets, cut out 1-inch holes in the center of half of the cookies. ![]() Gather the scraps, rewrap, and chill until firm enough to reroll.
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |