A good linzer tart is everything a cookie should be. I just had
one of the best I've ever had.

The July birth month has begun. Happy Birthday to all the July people,
you know who you are.

nancy

"Nancy Young" wrote:
A good linzer tart is everything a cookie should be. I just had
one of the best I've ever had.

For me what makes a good linzer tart is that it's nicely browned...
most timesthey're like sickly pasty white... I don't like any raw
baked products. Soft baked doughy cookies are disgusting.

Sheldon

Nancy Young wrote:
A good linzer tart is everything a cookie should be. I just had
one of the best I've ever had.


This is an unusual recipe in that it has no butter or eggs. It's not
terribly sweet either which should make it appealing to some.


Combine in food processor with steel blade:


2 parts raw almonds
2 parts oatmeal
2 parts whole wheat flour.

Pulse until crumbly texture, not as fine as flour.

Then add:

1 part oil (anything with little flavor, like soy or corn)
1 part maple syrup
some cinnamon
some grated lemon peel

Let it spin for a few more seconds to combine.


With wet hands, form dough into walnut sized balls and place on greased
cookie sheet. With wet thumb, make an indentation in each. Put in the
indentation:

raspberry (or other) jam.

Bake until brown in 350 degree oven.


I've NEVER had a bad experience with these cookies. I can do everything
wrong, and they're still a big hit. I've doubled and halved the recipe
with no ill effect (which is why I said "part" instead of "cup." Makes
it easier to memorize). You can add or subtract spices. You can get
the measurements wrong (up to a point). You can vary the texture with
how long you let the food processor run in the first step. Also notice
that you only have to wash the food processor and a single measuring
cup. You don't even have to get out a mixing bowl or spoon.


This is far from your traditional linzer torte and worth trying.


I've also been playing with the recipe from Silver Palate. That's more
traditional in that it's made with butter. I'm finding it tricky. The
dough is soupy, but when I add more flour, I'm not sure that's right.
I'm working on it. (And not complaining. The worst of my efforts have
come out highly edible.)


--Lia

"Julia Altshuler" wrote

Nancy Young wrote:
A good linzer tart is everything a cookie should be. I just had
one of the best I've ever had.


This is an unusual recipe in that it has no butter or eggs. It's not
terribly sweet either which should make it appealing to some.

Thanks for the recipe! I've never made them myself, not being a
baker. But good ones are hard to find.

nancy