ike many other old and well known recipes, Linzer cookies don’t have well documented origin. They got their name after Linzer torte – which is actually a tart made of rich almond pastry traditionally filled with black currant jam, and topped with lattice crust.
Who Invented Linzer Cookies?
There are numerous legends about invention of the Linzer torte. Most of those agree that the Linzer torte, as its name suggests, originated in Austrian city of Linz. Some claim that linzer torte was invented by a Viennese confectioner named Linzer, and other say that it was invented by one anonymous pastry chef from Bad Ischl – Austrian spa town. Interestingly enough – another well known and delicious sweet treat was born in that same spa town – Ischler cookies, remember? :) Now let’s get back to the Linzer tart! Franconian pastry chef Johann Konrad Vogel started mass production of the cake in Linz around 1823.
Linzer cookies (in German “Linzer Augen”, meaning “Linzer eyes”) are a sandwich cookie version of Linzer torte, topped with a layer of dough with a characteristic circle shaped cut-out exposing the jam, and usually dusted with powdered sugar. Yum!
Coconut and Raspberry Linzer Cookies
Today I’m making coconut and raspberry Linzer cookies, meaning – first I’ll make coconut cookie dough, and then I will sandwich my cookies with delicious raspberry jam. Yummy!
Also, I’ve decided to play a little bit, so I will dip some of my cookies into tempered white chocolate, and others into tempered dark chocolate halfway! And that is not all! I wil top my cookies with unsweetened shredded coconut, freeze dried raspberries and brown sugar, just for fun! So, join me! Let’s play and make some delicious coconut and raspberry Linzer cookies!
Coconut and Raspberry Linzer Cookies Recipe
by:Tereza Alabanda,The Pastry MaestraPRINT PDF (EN) ISPIŠI PDF (HR)
Prep. time : 15 minutes
Cook time : 7 minutes
Ready in 22 minutes plus cooling
Level : Basic
Coconut Cookie Dough:
- All purpose flour 200g (7oz)
- Butter 150g (5.3oz)
- Powdered Sugar 85g (3oz)
- Unsweetened shredded coconut 40g (1.4oz)
- Eggs 40g (1.4oz or 1 small egg)
- Egg white for dipping 30g (1oz or 1 egg white)
- Shredded coconut for dipping as needed
- Raspberry jam 100g (3.5oz)
- White chocolate 100g (3,5oz)
- Dark chocolate 100g (3,5oz)
- Unsweetened shredded coconut as needed
- Freeze dried raspberries as needed
- Brown sugar as needed
- To make coconut cookie dough put sifted flour, powdered sugar and shredded coconut into a large bowl, and stir well with a whisk. Add cold butter cut in dices and rub the dry ingredients into the butter with your fingertips until you make crumbly mixture. Add one egg and mix with a plastic scraper. Continue mixing with your hands until your dough becomes uniform. Wrap the dough in cling film, flatten it and put in the fridge for about 1 hour.
- Roll chilled dough onto floured surface to 3mm (1/8″) thickness using an adjustable rolling pin. Then cut out your cookies. I made heart shaped and round cookies, but you can make any shape you like. Make sure that you have the same number of bottom cookies and the ones with a hole that will be your top cookies.
- Place your cookies onto a baking tray lined with perforated silicone mat, and then, cover your cookies with another perforated silicone mat. That way your cookies will be evenly baked, and they will have a pattern on both sides. If you don’t have perforated silicone mat, you can bake your cookies on parchment paper. Put the tray in the fridge for about 15 minutes, and then, bake cookies at 180°C (350°F) for about 6-7 minutes.
- When your cookies are done, take some of them and dip the edges first into egg white, and then into unsweetened shredded coconut. Put them back in the oven for another 2 minutes, and then leave them to cool down.
- Dip some of your cookies into tempered dark chocolate and others into tempered white chocolate halfway. Put them onto parchment paper. While the chocolate is still sticky, sprinkle some shredded coconut, freeze dried raspberries or brown sugar onto the chocolate.
- When the chocolate sets, fill your cookies with raspberry jam. Pipe some raspberry jam onto the bottom part of your cookies, and sandwich with another cookie (the one with a hole). Then, pipe some more jam into the holes. Repeat the procedure until you fill all of your Linzer cookies.
- There, your coconut and raspberry Linzer cookies are done! Enjoy!
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