These cookies, inspired by the iconic Austrian Linzer Torte, are excellent use for this rich berry conserve. Using brown sugar in these cookies provides a hint of molasses which goes well with the spices and the dark-hued berries.
Servings 12cookies
Prep Time 20 minutesmins
Cook Time 12 minutesmins
Chilling time 30 minutesmins
Ingredients
100gbutter
⅓cupbrown sugar, lightly packed
1small egg
1teaspoongrated lemon zest
1¼cupsstandard white flour
½cupground hazelnut or almonds
1teaspoonbaking powder
1teaspoonground allspice
¼teaspoonsalt
About ⅓ cup berry conserve
Instructions
Preheat oven to 180 degrees Celsius.
Beat butter and sugar until fluffy. Add the egg and lemon zest and beat until thick.
Combine the dry ingredients in a bowl. Add to the butter mixture in two batches, mixing well between each addition. Tip onto a bench and knead briefly. Place the dough into a covered dish and chill for 30 minutes.
On a lightly floured bench roll out two-thirds of the dough to 5mm thickness. Use a 6cm cookie cutters to cut out 12 rounds and place them on a lined baking tray. Spread each round with a teaspoon of berry conserve. Roll and cut out the remaining dough to create 12 more rounds. Use a 1cm cutter to cut out the centre of each round (or use an apple corer) and carefully place on top of the conserve-spread rounds. Bake for 12-15 minutes until golden. Transfer to a cooling rack. Store in an airtight container in the pantry and consume with 3 days.