Marmalade Linzer Sandwiches Recipes

PISTACHIO LINZER COOKIES WITH ORANGE MARMALADE

Steps:

• In a food processor, finely grind the pistachios. Add the butter and 1 cup sugar and pulse to combine. Pulse in the egg and orange-blossom water.
• In a small bowl, combine the flour, cornstarch, cinnamon, orange zest, nutmeg, salt and clove. Add to the food processor and pulse until the mixture forms a moist dough. Divide dough in half and flatten each half into a disk. Wrap tightly with plastic and refrigerate 4 to 6 hours.
• Place parchment paper on three large baking sheets. (If you don't have three, roll out the dough in smaller batches and keep the rest refrigerated.) Take one disk of dough and roll it out on a floured surface to 1/4-inch thickness. Cut into 3-inch rounds, and transfer to a prepared baking sheet. Use a 1 1/2-inch cutter to stamp out a hole from the center of half (not all) of the cookies (this will form the "window" for the cookies). Transfer the smaller cookies to a prepared sheet. Repeat with the remaining dough. Gently combine and reroll any scraps. You will have three shapes of cookies on the cookie sheets: rings, large round cookies and small round cookies. Wrap each tray with plastic and refrigerate for 30 minutes.
• Heat the oven to 325 degrees. Bake cookies until just golden, about 15 minutes for the small rounds, and 18 to 22 minutes for the larger cookies. Transfer to a wire rack to cool completely.
• Put the marmalade in a microwave-safe bowl; microwave for 20 seconds and stir, until it's warm and easier to spread. Or heat slowly in a small pot over low heat. Spread each large round cookie with marmalade. Top with a large ring-shaped cookie. Spread half the small round cookies with marmalade and top with the remaining small round cookies. Generously dust all cookies with the rest of the confectioners' sugar.

MARMALADE LINZER SANDWICHES

Steps:

• Whisk together flour and baking powder in a bowl. Pulse pecans, confectioners' sugar, salt, nutmeg, and cardamom in a food processor until finely ground. With a mixer on medium speed, beat pecan mixture, butter, and granulated sugar until fluffy, about 6 minutes. Beat in vanilla and egg. Reduce speed to low and beat in flour mixture. Divide dough in half; shape into disks. Wrap in plastic and refrigerate until firm, at least 1 hour and up to 1 day.
• Preheat oven to 375 degrees. Let dough stand at room temperature until pliable. Working with one disk at a time, roll out dough between 2 pieces of lightly floured parchment to 1/8 inch thick. Refrigerate 20 minutes. Cut out rounds with a 2-inch cutter. Cut out centers of half of rounds with 1-inch cutters in different shapes, rerolling scraps once.
• Arrange cookies 1 inch apart on parchment-lined baking sheets. Bake, rotating sheets once, until pale golden, 6 to 8 minutes. Transfer cookies to wire racks; let cool completely.
• Meanwhile, heat marmalade in a saucepan over medium heat until reduced to about 2/3 cup, about 10 minutes; let cool.
• Sift confectioners' sugar over rounds with cutout centers and shapes. Spread about 3/4 teaspoon jam on flat side of remaining rounds, then sandwich together. Cookies can be stored in an airtight container up to 1 week.