RECIPE LINZER COOKIES
Recipe
Ingredients
DOUGH
• 200 g Be Better plant-butter
• 380 g All purpose flour
• 100 g Ground almonds
• 180 g Icing sugar
• 80 g Water
• 40 g Cornstarch
• 5 g Vanilla paste
• 3 g Salt
• 4 g Baking powder
• 1.6 g Ground cardamom
JAM
• 300 g Raspberry puree
• 150 g Sugar
• 1.5 g Agar agar
• 2.2 g Pectin NH
Preperation
1. Mix the plant-butter and sugar with a paddle at medium speed
for 2-3 minutes until creamy and smooth.
2. Add the dry ingredients.
3. Followed by the water and vanilla paste and mix again until
obtained a homogeneous dough.
4. Roll out the dough between guitar sheets to a thickness of 3 mm
and freeze.
5. Cut with Linzer cookie cutters, or cut two identical shapes for
each cookie, cutting a shape of your choice in the center of one.
6. Place them on airmats and bake it 12 minutes at 155 °C (Fan 2)
7. Let them cool down.
1. Using a hand blender, blend all the ingredients and bring to a boil.
2. Cool down in the refrigerator.
3. Once cold, blend till a smooth pipeable paste and transfer to a
piping bag.
