Valentine's Linzer Biscuits recipe new
Prepare to fall head over heels for these delicious Linzer biscuits, made with a delicious dollop of our Morello Cherry & Chocolate Curd.
What you'll need
MAKES 12 - 15
100g unsalted butter, softened.
100g caster sugar.
1 large egg
1 tsp vanilla extract
1 tsp lemon zest
150g ground almonds
200g plain flour, sieved
1/4 tsp salt
150g Fortnum's Morello Cherry & Chocolate Curd
Icing sugar, for garnish
Heart-shaped cookie cutters (One large and one small)
What to do
1. Cream together the butter and caster sugar with a hand blender until light and fluffy. Add the egg and vanilla, beating until well combined.
2. Stir through the lemon zest, ground almonds, plain flour and salt, mixing until a dough forms. Divine into two blocks and chill for 1 hour.
3. Preheat your oven to 180°C/Gas 4. Roll each block out between two sheets of baking paper, to the thickness of a £1 coin, so you have two sheets of rolled dough.
4. Cut 12-15 heart shapes out of one sheet of dough, rerolling and cutting again as needed. Repeat with the other dough sheet, but also cut a small heart out of the centre of each biscuit.
5. Carefully transfer the biscuits onto two large, lined baking sheets and chill for 30 minutes. Meanwhile, preheat your oven to 180°C/Gas 4.
6. Bake for about 12 minutes or until just beginning to turn golden at the edges. Leave on a rack to cool completely.
7. To form the biscuits, spread a small amount of the curd on the base of each solid heart, then dust all the cut-out heart biscuits with icing sugar.
8. To finish, use the cut out biscuits to top the ones covered with curd.
Inspiration
Discover The Journal, home to a host of our most delicious stories.
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