I’m totally in a productivity rush for the last few days, but I really wanted to share my recipe of tonka Linzer cookies & salted butter caramel with you guys, as it might also be the last one for this year. I’m usually quite critical regarding the recipes I’m making, always to look for a small detail I could improve, but I have to admit that this one is a pretty good surprise as I started it with no big expectation.
As I decided this year to do handmade gifts for most of them, I also prepared a few chocolate boxes, in which I added some of these cookies too. You can keep them a few days in a dry place, they are easy to make and it’s always the kind of attention that is appreciated. The Tonka taste isn’t obviously recognisable, but it adds a really enjoyable taste to the cookie dough.
I won’t blabla for too long before to share with you the recipe, to be honest after all the recent posts I don’t have so much talking inspiration left anymore, so I’ll just wish you wonderful winter celebrations! It’s time to let it all go, calories definitely don’t count at this time of the year, so enjoy all the food ;)
And don’t forget to take a look at all my Christmas recipes from previous years!
Tonka Linzer Cookies with Salted Butter caramel
- 250g spelt flour
- 60g peanuts (roasted beforehand)
- 1 egg
- 140g soft butter
- 80g blond sugar
- 1/4tsp vanilla paste (or extract)
- 1/4 to 1/2 tonka bean, finely grated
- Icing sugar
- 1 pinch of salt
- 100g sugar
- 2tbsp water
- 25g butter
- 50g single cream
FOR THE LINZER COOKIES:
FOR THE SALTED BUTTER:
- 1. In a salad bowl, beat soft butter with sugar, vanilla paste and grated tonka bean. When the mixture gets souple, add egg.
- 2. Put peanuts into the bowl of a blender, then blend for a few seconds in order to obtain a gross peanut powder. Stir with spelt flour.
- 3. Add progressively dry mixture into sugar/butter/egg mixture. Stir quickly but don’t overknead the dough. Shape a ball and rest in fridge for about 30 minutes.
- 4. Preheat oven to 180C. Take the dough from fridge, flour a working surface and spread the dough with a rolling pin until it gets about 4-5mm thick. Using a cookie cutter, cut shapes into the dough and put them on a baking tray. Take the dough leftovers, shape a new ball, spread again, and so on...
- 5. Once you used all the dough, cut a hole into half of the cookies with a smaller cookie cutter. You should obtain about a dozen of complete bases and a dozen of holed bases (my cookies are ±6cm diameter). Put in the oven for about 15 minutes at 180C, or until cookies start to golden nicely. Cool down when ready.
- 6. Prepare the salted butter caramel: in a pan, mix sugar with 2 tablespoons water to obtain a thick paste. Heat on low fire without stirring. When caramel is bubbling and starts to caramelize nicely, add butter cut in pieces and stir. Then add single cream, stir and cook for 2 more minutes until consistency is homogeneous and thickened. Turn off fire and wait a few minutes so that the caramel gets warm.
- 7. Using a thin mesh strainer, sprinkle icing sugar onto the holed bases. To dress linzer cookies, pour a tablespoon of salted butter caramel in the center of each complete base, then put a holed base on the top. Press delicately to make it hold together on the fresh caramel. Repeat the process for the other cookies.
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