Linzer Sables Recipes

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TRADITIONAL ALGERIAN SABLES (COOKIES) - LIKE LINZER AUGEN



Traditional Algerian Sables (Cookies) - Like Linzer Augen image

This is my own family recipe for the traditional Algerian 'Sables' cookies. These sables are very easy to make & are a real favourite in our home. We like them with strawberry jam filling & icing sugar dusting or with apricot jam filing & dessicated coconut finish... but you can use any of your favourite preserves (if they have fruit pieces in you should sieve them before using. I have a special 4cm fluted sables cutter but you can use any cutters. I oftern use star cutters then punch out the small round centre by using a small metal bottle top (like on food colourings), or round cutter & using a small star, heart or flower cutter for the centre. These sables freeze nicely in layers separated by parchment or waxed paper in an airtight container. Allow to defrost in a single layer then dust the tops & fill with jam.

Provided by Um Safia

Categories     Dessert

Time 33m

Yield 25-35 cookies

Number Of Ingredients 8

1 cup margarine or 1 cup butter, softened
1/2 cup granulated sugar
1 large free range egg
2 1/2 cups plain flour (allpurpose)
1 teaspoon baking powder
1 teaspoon vanilla flavoring or 1/2 teaspoon vanilla extract
3/4 cup strawberry jam (or preserve of your choice)
1/2-3/4 cup icing sugar (confectioners)

Steps:

  • Preheat oven to 170°C
  • Cream the margarine & sugar(s) until light & fluffy.
  • Beat in the egg & vanilla, then gradually fold in the flour & baking powder.
  • Mix slowly until a soft dough forms. The dough is very soft & needs handling with care but it shouldn't be sticky. If your dough is still a little sticky, sift in a little extra flour.
  • Roll out to about 4mm thick, be sure to flour the rolling pin well.
  • Cut out 'tops & bottoms' for your sables.
  • Place on a baking tray lined with aluminium foil (shiny side up) & bake for 8 minutes. The sables should be just set but still white.
  • Allow the sables to cool on the sheet for a minute then remove to a cold plate or tray to finish cooling.
  • When the sables are fully cooled, heat the jam until bubbling.
  • Place all the sables tops onto a tray & dust generously with the icing sugar.
  • Allow the jam to cool slightly then spoon approx 1/2 tsp of the jam onto the underside of the sables 'bottoms'.
  • Then carefully place a 'top' over the blob of jam.
  • Allow to set, then store in one layer in an airtight container for upto 10 days.

Nutrition Facts : Calories 142.5, Fat 4, SaturatedFat 0.8, Cholesterol 7.4, Sodium 64.5, Carbohydrate 25.1, Fiber 0.5, Sugar 12.8, Protein 1.6

LINZER COOKIES (DORIE GREENSPAN)



Linzer Cookies (Dorie Greenspan) image

This cookie recipe for Linzer Sables require a little effort, but they are so beautiful and tasty. The recipe is from one of my favourite cookbooks, "Baking: From My Home to Yours", by Dorie Greenspan. For a simpler cookie, omit the cutouts, although it does make beautiful cookies. You can dust these with confectioner's sugar just before serving. Both dough and cookies freeze well (without the sugar dusting). Dough requires 45 minute chilling time.

Provided by blucoat

Categories     Dessert

Time 41m

Yield 25 cookies

Number Of Ingredients 10

1 1/2 cups hazelnuts or 1 1/2 cups walnuts
1 1/2 cups all-purpose flour
1 1/2 teaspoons freshly grated cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly ground clove
1 large egg
2 teaspoons water
1/2 cup unsalted butter, at room temp
1/2 cup sugar
1/2 cup raspberry jam

Steps:

  • Whisk together the ground nuts, flour, cinnamon, salt, and cloves. Using a fork, stir the egg and the water together in a small bowl.
  • Using a stand mixer with a paddle attachment beat the butter and sugar together at medium speed until smooth (about 3 minutes), scraping down the bowl as needed. Add the egg mixture and beat for 1 minute more. Reduce the speed to low and add the dry ingredients, mixing only until they disappear into the dough. Don't work the dough much, and if dry crumbs remain on the bottom of the bowl, mix the dough by hand or with a spatula.
  • Divide the dough in half. Put the dough between two large sheets of plastic wrap, and press down with your hands until fairly flat. With a rolling pin, roll out the dough until it is around 1/4 inch thick. Make sure that at this time you make sure the dough is not stuck to the plastic wrap. Place on a chopping board (still covered with plastic wrap) and place in the freezer for 45 minute.
  • Center a rack in the oven, and preheat to 375°F Line two baking sheets with parchment paper.
  • Take out the dough from the freezer. Remove the plastic wrap from 1/2. Cut out the shapes. If you want a peekaboo cutout, use a piping tip to cut a small circle in the center of 1/2 the cookies. Save the scrapes, so that you can combine them with the other half's worth of scraps, and re-freeze to make more cookies.
  • Place cut outs on the baking sheet, and bake for 11-13 minute or until they are lightly golden and firm to the touch. Transfer to a rack to cool. Repeat with the other half of the dough. When cool, spread the jam on.

Nutrition Facts : Calories 145.9, Fat 8.3, SaturatedFat 2.7, Cholesterol 18.2, Sodium 56.9, Carbohydrate 15.9, Fiber 1.3, Sugar 7.5, Protein 2.9

AMERICAN KITCHEN CLASSIC LINZER SABLES (COOKIES)



American Kitchen Classic Linzer Sables (Cookies) image

Linz, Austria is the home of the renowned Linzertorte (cake). A Linzertorte is a tart made of a nut flour dough accentuated by almonds, lemon zest, and cinnamon. The tart is traditionally filled with black currant preserves and topped with a lattice crust. Linzertortes are a traditional European Christmas pastry. The Linzertorte is one of the oldest known tarts dating from 1653. It was introduced to America around 1856. Linzer Sables employ the same recipe as the Linzertorte but instead the dough is cut into cookies and two of them form a sandwich around the preserves. The top cookie has a small cutout in its center (known as a Linzer eye), thus showing off the underlying jam. In America, raspberry has replaced black currant as the jam of choice though any fruit preserve, jam, jelly or conserve can be used to fill Linzer Sables.

Provided by Member 610488

Categories     Dessert

Time 35m

Yield 3 dozen cookies

Number Of Ingredients 12

3/4 lb unsalted butter
1 1/4 cups granulated sugar
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
2 eggs
3 cups cake flour
2 1/2 teaspoons ground cinnamon
2 cups fine cake crumbs or 2 cups plain breadcrumbs
2 teaspoons baking powder
2 1/2 cups hazelnut flour (ground toasted hazelnuts)
confectioners' sugar, as needed (garnish)
raspberry jam, as needed (filling) or jam, of choice as needed (filling)

Steps:

  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, vanilla, and salt on medium speed until light and fluffy, about 5 minutes.
  • Gradually add the eggs, scraping down the bowl after each addition. Reduce the speed to low.
  • Sift the flour, cinnamon, cake crumbs, and baking powder together into a medium bowl. Add to the creamed mixture all at once and mix just until incorporated. Scrape down the bowl as needed.
  • Add the hazelnut flour and mix just until combined. Divide the dough into two equal pieces, wrap in plastic wrap, and refrigerate until chilled, about 15 minutes.
  • While the dough is chilling, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  • On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick. Cut rounds of dough using a fluted circular cookie cutter. Use a smaller cutter to cut a hole in half of the rounds. Transfer the cookies to the prepared baking sheets, spacing them about 1 1/2 inches apart. As you are working, reserve the scraps so that they may be rolled again and cut.
  • Bake until lightly golden brown, 8 to 10 minutes.
  • Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
  • Sift confectioners' sugar over the cooled cookies. Coat the cookies without holes lightly and the ones with holes thoroughly. Pipe or spread a thin layer of jam on the cookies without holes. Top with the remaining cookies and press gently to secure.
  • Store the cookies in an airtight container.

Nutrition Facts : Calories 2067, Fat 97.5, SaturatedFat 59.7, Cholesterol 368, Sodium 501.6, Carbohydrate 272.6, Fiber 6.3, Sugar 84.2, Protein 27.2

LINZER SABLéS



Linzer Sablés image

"They're like spiced shortbread cookies," says Dorie Greenspan. "The texture is almost sandy, and the French have a name for that texture: sablé." Reprinted from "Baking Chez Moi: From My Paris Home to Your Home Anywhere" (Rux Martin/Houghton Mifflin Harcourt), by Dorie Greenspan, © 2014.

Provided by Dorie Greenspan

Categories     dessert

Time 2h30m

Yield 25 servings

Number Of Ingredients 11

1 1/2 cups almonds, finely ground
1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
8 tablespoons unsalted butter, room temperature
1/2 cup sugar
1/4 cup confectioners' sugar, plus additional for dusting
1/4 teaspoon salt
1 large egg
2 teaspoon water
1/2 cup raspberry jam

Steps:

  • Whisk together the ground nuts, flour, cinnamon, and cloves. Set aside. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and both sugars and salt together at medium speed until smooth, about 3 minutes, scraping down the bowl as needed. Meanwhile, using a fork, stir the egg and water together in a small bowl and add it to the butter/sugar mixture. Turn off the mixer, add the dry ingredients, then turn it on low and mix only until they disappear into the dough.
  • Divide the dough in half. Working with one half at a time, put the dough between two large sheets of wax paper. Using your hands, flatten the dough into a disk, then grab a rolling pin and roll out the dough, turning it over frequently so that the paper doesn't cut into it, until it is about 1⁄4 inch thick. Leave the dough in the paper and repeat with the second piece of dough. Transfer the wrapped dough to a baking sheet (to keep it flat) and refrigerate or freeze it until it is very firm, about 2 hours in the refrigerator or about 45 minutes in the freezer. The rolled-out dough can be wrapped airtight and stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. Just thaw the dough enough to cut out the cookies and proceed from there.
  • Preheat oven to 375 degrees F. Working with one piece of dough at a time and using a cookie cutter, cut out rounds of dough. Place the circles of dough on a rimmed baking sheet lined with parchment paper, about 1½-inches apart. Gather the scraps so you can re-roll with the next batch. Bake, 11-13 minutes.
  • Cookies are done when there's color around the edges and on the bottom. Let cool 5 minutes, then sandwich with a teaspoon of raspberry jam (thinned with a splash of water and heated in the microwave). Finish with a dusting of confectioners' sugar just before serving.

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