Linzer Bites

Linzer Bites

Linzer Bites - On a special day, Christmas Day, we must have a preoccupation with their families, preparing and decorating the Christmas tree, decorate the front door, welcoming guests, and others. For a housewife, has its own problems is to prepare dishes that fit when celebrating Christmas Eve.

But do not worry, we foodbeveragerecipes, will help you to resolve this one. The menu that we recommend to you is the Linzer Bites from German cuisine.

It's easy to cook and served as a dish fit for the time Christmas Eve celebrations. Prepare the ingredients and follow the instructions below.

Ingredients

• 3 / 4 cup (s) hazelnuts (filberts)
• 1 1 / 2 cup (s) all-purpose flour
• 1 / 4 teaspoon (s) baking powder
• 1 / 2 teaspoon (s) ground cinnamon
• 1 / 4 teaspoon (s) salt
• 1 / 2 cup (s) (packed) light brown sugar
• 1 / 2 cup (s) (1 stick) butter or margarine
• 1 large egg
• 1 teaspoon (s) vanilla extract
• 3 / 4 cup (s) seedless red raspberry hours
•  Confectioners' sugar (optional)

Directions

1. Preheat oven to 350 degrees F. Place hazelnuts in 9-inch by 9-inch metal baking pan. Bake 15 minutes or until toasted. Wrap hot hazelnuts in clean cloth towel. With hands, roll hazelnuts back and forth to remove most of skins. Cool completely. Grease 13-inch by 9-inch metal baking pan. Line pan with foil.
2. In food processor, with knife blade attached, pulse hazelnuts with 1 / 2 cup flour until nuts are finely ground. Transfer nut mixture to medium bowl; stir in baking powder, cinnamon, salt, and remaining flour.
3. In large bowl, with mixer at medium speed, beat brown sugar and butter until creamy (about 2 minutes, occasionally scraping bowl with rubber spatula). Reduce speed to low; beat in egg and vanilla until smooth. Add nut mixture and beat just until dough is blended.
4. Remove 2 / 3 cup dough to small bowl; set aside. With small metal spatula, spread remaining dough evenly on bottom of prepared pan. Bake 15 minutes or until edges are golden brown.
5. Meanwhile, stir 2 teaspoons of water into dough in bowl. Transfer dough to decorating bag fitted with medium writing tip (with about 1/4-inch opening).
6. Spread over hot crust raspberries hour to 1 / 4 inch from edges. Using about half of dough in decorating bag, pipe a set of diagonal lines, about 1 1 / 2 inches apart, over hours (if lines break, just fill in with more dough). Pipe remaining dough diagonally across first set of lines to form a diamond lattice.
7. Bake 20 to 25 minutes or until filling is bubbly and crust is lightly browned. Cool in pan on wire rack.
8. When cool, cut lengthwise into 8 strips, then cut each strip crosswise into 4 pieces. Store cookies in tightly covered container, with waxed paper the between layers, up to 3 days. Sprinkle with confectioners' sugar before serving if you like.

Linzer Bites Review