I have to be honest with you – the chances this cookies look like a total mess when you take them out of the oven are quite big ;) BUT – that is totally fine – it is fixable! Nobody will notice at the end.
It is a fact – 2 out of 3 times I bake these cookies, there is a big mess on the baking sheet. It all depends on the cranberries you use. If they are not thickened enough or if you have too much on the cookies, they will run out and spill all over the baking sheet – then it looks like somebody stabbed the cookies and all is covered with blood ;) But don’t worry – take them out of the oven and let them cool slightly. Then you can cut off all the stuff that should not be there – dust it with confectioner’s sugar and they will look perfect! Nobody will have a clue what mess happened before :)
So give it a try – they are good! Leave them couple days untouched in the tin box and they will even get better.
INGREDIENTS / ZUTATEN
(about 45 pieces)
For the dough:
1 3/4 cup (225g) all-purpose flour
1 1/3 cup (150g) blanched ground Almonds
1/2 cup (100g) sugar
1/2 tsp. ground cinnamon
pinch of salt
7 oz. (200g) butter
1 egg
For the filling:
7 oz. (200g) thickened cranberries
For the decoration:
2 egg yolk
1 tbsp. water
confectioner’s sugar for dusting
(ca. 45 Stück)
Für den Teig:
225g Mehl (Type 405)
150g gemahlene Mandeln ohne Haut
100g Zucker
1/2 TL Zimt
Prise Salz
200g Butter
1 Ei
Für die Füllung:
200g angedickte Wildpreiselbeeren
Für die Dekoration:
2 Eigelb
1 EL Wasser
Puderzucker zum Bestäuben
DIRECTIONS / ZUBEREITUNG
1. In a large bowl mix the flour, almonds, sugar, cinnamon and salt. Add the butter in small pieces and the egg and knead until you get a smooth dough. Wrap in plastic wrap and let rest in the fridge for 1 hour.
2. Preheat the oven to 390˚F (200°C). Line several baking sheets with baking parchment. Roll out the dough on a floured surface to a thickness of 0.18 inch (3mm). Cut into squares (use a knife or pastry wheel) with a lenght and width of 1.77×1.77 inch (4,5×4,5cm) – should be about 45 pieces. Place on the baking sheets. Use the rest of the dough to roll out a long stripe with a width of 1.77 inch (4,5cm) and cut into 0.4 inch (1cm) stripes. Place a small amount of the cranberries on each square and top with two stripes of dough.
3. Whisk the egg yolks with the tablespoon water and carefully brush the cookies with that mix. Bake one baking sheet at a time for 12-15 minutes. The cranberries might spill a bit, but that is not a problem – just cut it off with a sharp knife when cooled. Dust with confectioner’s sugar. Store in an airtight tin box.
1. In einer großen Schüssel das Mehl, Mandeln, Zucker, Zimt und Salz vermischen. Butter in kleinen Stückchen und Ei zugeben und zu einem glatten Teig verkneten. In Plastikfolie einpacken und für eine Stunde im Kühlschrank ruhen lassen.
2. Den Ofen auf 200°C (390°F) vorheizen. Mehrere Backbleche mit Backpapier auslegen. Den Teig auf einer bemehlten Arbeitsfläche ca. 3mm (0.18 inch) dick ausrollen. Mit einem Messer oder Teigrädchen ca. 45 Quadrate mit 4,5×4,5cm (1.77×1.77 inch) ausschneiden und auf die Backbleche legen. Den Rest des Teiges zu langen Streifen mit einer Breite von 4,5cm (1.77 inch) ausrollen/schneiden und diese dann in ca. 1cm (0.4 inch) breite Streifen radeln/scheiden. Eine kleine Menge Preisselbeeren auf die Quadrate geben und mit je zwei Streifen Teig belegen.
3. Eigelbe mit dem EL Wasser verquirlen und die Plätzchen damit vorsichtig bestreichen. Die Bleche nacheinander ca 12-15 Minuten backen. Sollten Preisselbeeren beim Backen ausgelaufen sein, dann ist das kein Problem – einfach mit einem scharfen Messer abschneiden, wenn die Plätzchen etwas abgekühlt sind. Mit Puderzucker bestäuben. In einer gut schließbaren Blechdose lagern.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Feine Linzer Plätzchen
- Prep Time: 40
- Cook Time: 15
- Total Time: 120
- Yield: 45 1x
Ingredients
For the dough
- 1 3/4 cup (225g) all-purpose flour
- 1 1/3 cup (150g) blanched ground Almonds
- 1/2 cup (100g) sugar
- 1/2 tsp. ground cinnamon
- pinch of salt
- 7 oz. (200g) butter
- 1 egg
For the filling
- 7 oz. (200g) thickened cranberries
For the decoration
- 2 egg yolk
- 1 tbsp. water
- confectioner’s sugar for dusting
Instructions
- In a large bowl mix the flour, almonds, sugar, cinnamon and salt. Add the butter in small pieces and the egg and knead until you get a smooth dough. Wrap in plastic wrap and let rest in the fridge for 1 hour.
- Preheat the oven to 390˚F (200°C). Line several baking sheets with baking parchment. Roll out the dough on a floured surface to a thickness of 0.18 inch (3mm). Cut into squares (use a knife or pastry wheel) with a lenght and width of 1.77×1.77 inch (4,5×4,5cm) – should be about 45 pieces. Place on the baking sheets. Use the rest of the dough to roll out a long stripe with a width of 1.77 inch (4,5cm) and cut into 0.4 inch (1cm) stripes. Place a small amount of the cranberries on each square and top with two stripes of dough.
- Whisk the egg yolks with the tablespoon water and carefully brush the cookies with that mix. Bake one baking sheet at a time for 12-15 minutes. The cranberries might spill a bit, but that is not a problem – just cut it off with a sharp knife when cooled. Dust with confectioner’s sugar. Store in an airtight tin box.
Notes
- Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
Hallo :)
Vielen Dank für die tolle Anregung! *geht jetzt auf die Jagd nach Preiselbeeren :)
Liebe Grüße
Sylvia
Na dann mal viel Erfolg bei der Jagd ;) Grüße Marc