Cranberry & orange linzer cookies
- Helena Busiakiewicz
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Serves 10 - 12
Easy
Prep: 30 mins
Cook: 10 mins - 15 mins
plus at least 1 hr 30 mins chilling
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Make these linzer cookies for the Christmas biscuit tin. Filled with cranberry and orange and finished with icing sugar, they also make great festive gifts
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
300g plain flour
plus extra for dusting
-
1 orange
zested
-
100g ground almonds
-
100g golden caster sugar
-
100g salted butter
cold and cut into cubes
-
1 egg
plus 1 yolk (freeze the white for another recipe)
-
½ tsp almond extract
-
15g flaked almonds
-
100g cranberry sauce
-
icing sugar
to serve
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Nutrition: Per serving (12)
- kcal273
- fat13g
- saturates5g
- carbs32g
- sugars12g
- fibre1g
- protein6g
- salt0.2g
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Method
-
step 1
Put the flour, orange zest, ground almonds, caster sugar and a pinch of salt into the bowl of a food processor. Pulse to combine.
-
step 2
Scatter in the butter and pulse to a breadcrumb-like texture. Beat the egg and yolk with the almond extract, then, with the mixer running, pour into the mixture in a slow, steady stream. Add 2-3 tbsp cold water to bring together as a loose dough.
-
step 3
Turn the dough out onto a lightly floured surface and knead briefly. Split into two pucks, flatten and wrap. Chill for 1 hr.
-
step 4
Roll out the pucks to 5mm-thick rounds, then use a 7.5-8cm fluted cutter to stamp out about 10 biscuits. You should have an even number. Use a smaller cutter or the back of a piping nozzle to cut out the centre from half of the biscuits. Re-roll the offcuts to make a couple more biscuits. Gently lift onto two lined baking trays then press a few flaked almonds onto each of the biscuits with a hole. Chill for 30 mins to 1 hr.
-
step 5
Heat the oven to 180C/160C fan/gas 4. Bake for 10-12 mins or until light and sandy. Leave to cool completely on a wire rack.
-
step 6
Loosen the cranberry sauce if needed by beating with a spatula, then add 1 tsp to each whole cookie and top with a cookie that has a hole. Dust with icing sugar. Will keep in an airtight container for three days.
Recipe from Good Food magazine, Christmas 2025
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