Are you in search for something cute to bake for Valentines Day. Then maybe these little Linzer tartlets are for you. The dough is really flavorful with lots of hazelnuts and a good amount of Kirsch. They are filled with raspberry preserves, but fell free to use any jam your sweetheart favors.
The tartlets can be baked a few days before, as they store well. So, how about slipping some of them in a pretty package in your sweethearts work-bag. I am sure that makes a nice surprise.
The tartlets can be baked a few days before, as they store well. So, how about slipping some of them in a pretty package in your sweethearts work-bag. I am sure that makes a nice surprise.
Linzer Tartlets
- makes 8 small tartlets (6 cm/ 2.5-inch) -
75g butter, at room temperature
100 g sugar
150 g flour
75 g ground hazelnuts
1 tbsp. cocoa powder
1/4 tsp. cinnamon
1 small egg
3 tbsp. Kirsch (liqueur)
1-2 tbsp. milk, if necessary
150-200 g raspberry jam
1 egg yolk
In the stand mixer with a paddle attachment cream the butter together with the sugar. Add the flour, hazelnuts, cocoa powder, cinnamon, egg and the Kirsch and mix on medium speed until the dough comes together. If it's too crumbly add the milk. Wrap in saran wrap and put into the fridge for at least one hour.
Preheat the oven to 180° C (350° F). Grease your tartlet forms with butter.
Roll out small rounds to fit your tartlet forms. Since the dough is very sticky it's best to roll it out between 2 sheets of saran wrap. Put the rolled out dough circles in the tartlet forms. Roll out the remaining dough and cut out some heart shapes with a cookie cutter.
Fill each tartlet with the raspberry jam and top with a heart cookie. If you have more cookies, they taste great on their own.
Mix the egg yolk with 1 tbsp. of water and brush the dough of each tartlet. Bake for about 25 minutes. Let cool on a wire rack. The tartlets can be kept for about one week, when tightly wrapped in saran wrap and stored at a cool place.
Preheat the oven to 180° C (350° F). Grease your tartlet forms with butter.
Roll out small rounds to fit your tartlet forms. Since the dough is very sticky it's best to roll it out between 2 sheets of saran wrap. Put the rolled out dough circles in the tartlet forms. Roll out the remaining dough and cut out some heart shapes with a cookie cutter.
Fill each tartlet with the raspberry jam and top with a heart cookie. If you have more cookies, they taste great on their own.
Mix the egg yolk with 1 tbsp. of water and brush the dough of each tartlet. Bake for about 25 minutes. Let cool on a wire rack. The tartlets can be kept for about one week, when tightly wrapped in saran wrap and stored at a cool place.
Enjoy and Guten Appetit!
