Valentine’s Day is tomorrow! And hate it or love it, we’re in for a steady barrage of everything heart shaped and pink. I personally don’t care too much for the day as I don’t believe that love or the expression of love should be contained in just a single day.
To me, love isn’t about buying the largest box of chocolates you can find or the biggest bouquet of flowers, and I often find that the simplest of gestures can make all the difference. Nevertheless, because this “day of love” is quickly approaching, I thought I’d offer my contribution with these really delicious, jam-filled (and love filled!) heart shaped Fig and Raspberry Linzer Cookies.
Recipes dating as far back as the 17th century have been found for the linzer torte, originally from Austria, making it the oldest cake recipe in the world! Johann Konrad Vogel (1796-1883) is credited with popularizing the linzer torte by being the first to mass produce and ship it, with painter, poet, and composer, Franz Hölzl Huber, said to have been the first to introduce it to the United States.
Any type of jam or preserve can be used, with currant jam being the traditional flavor, but I decided to twist things up just a bit and used some fig butter that I found while shopping the other day and some raspberry preserve, being that it’s my absolute favorite!
It most definitely isn’t an understatement when I say that I. LOVE. THESE. COOKIES. Despite the dough being a little more crumbly than I anticipated, which made it slightly tricky to handle, I simply kneaded it just a little more and rolled it flat, and it thankfully ended up working like a charm.
The cookie alone was irresistible, but when the jam was sandwiched in between two of them and the powdered sugar lightly dusted atop, magic was made. There was a sweet nuttiness provided by the ground almonds and tiny hints of brightness created by the lemon zest, with a also small dash of sea salt, and what was lovely about these cookies is that you could taste each individual flavor as you bit into them. This is a cookie that will definitely melt the coldest of hearts and I encourage you all to give it a try!
I’ll be bringing these to Fiesta Friday #55 happening over at The Novice Gardener. Hope to see all of you there!
Fig and Raspberry Linzer Cookies
Recipe credit: Linzer Cookies from JoyofBaking.com
- 1 cup (150 grams) whole blanched almonds
- 2 cups (260 grams) all purpose flour
- 1/2 teaspoon (1 gram) ground cinnamon
- 1/2 teaspoon (2 grams) salt
- Zest of one lemon
- 1 cup (226 grams) unsalted butter at room temperature
- 3/4 cup (150 grams) sugar
- 1 teaspoon (5 grams) pure vanilla extract
- 2 large (40 grams) egg yolks
- 1/2 cup (60 grams) confectioners’ sugar for topping
- 1/2 cup (or more) jam or preserves for filling