A deliciously tart take on traditional Linzer cookies
Easter Linzer Cookies with Passion Fruit Curd
A deliciously tart take on traditional Linzer cookies
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Ingredients
Passion Fruit Curd
- 6 – 7 Granadillas / Passion Fruit
- 7 Large Egg Yolks
- 1 Cup Sugar I prefer using castor sugar for this recipe
- Pinch of Salt
- 150 grams Unsalted Butter Cut into chunks
Cookies
- 250 grams Unsalted Butter Softened to room temperature
- 1 Large Egg
- ⅔ Cup Castor Sugar
- 1 tsp Vanilla Extract
- 2 Cups All-Purpose/Cake Flour
- ⅔ Cup Almond Flour or ground almonds
- ¼ tsp Salt
- ½ Cup Passion Fruit Curd
- Icing / Powdered Sugar to decorate
Instructions
Passion Fruit Curd
- Place a sieve over a bowl, slice each passion fruit in half and scoop the pulp into the sieve. Use the back of a spoon to press the juice through the sieve, stirring and pressing several times, until you're just left with pulp and seeds in the sieve. Discard pulp and seeds. You should have about ½ cup of passion fruit juice
- In a small saucepan, combine the egg yolks, passion fruit juice and sugar. Stir constantly over medium heat until the sugar dissolves and the sauce thickens enough to coat the back of a spoon. Focus on doing this low and slow. Do not let the temperature get to high as you don't want to scramble your eggs
- Remove from the heat, and add the salt and butter, one chunk at a time, stirring after each addition until the butter melts
- Place a clean sieve or fine mesh strainer over a small bowl and pour the curd into the strainer. Stir the curd, pushing gently through the sieve (you want to remove any egg particles/solids from the curd and ensuring a silky smooth texture. Feel free to strain a second time if you feel it necessary). Transfer the curd to a bowl and press a piece of plastic wrap to the top of the curd to avoid a skin forming. Refrigerate until chilled Can be made one day ahead
- The curd can be made one day ahead. You can store it in an airtight container or jar in the fridge for several days. This recipe makes around 2 – 2½ cups of curd. You will only need around ½ cup for the cookies, so feel free to halve the recipe or to use the leftovers as a topping for ice cream or pancakes, or a filling for cake or cupcakes
Cookies
- Cream together butter and sugar using either a stand or hand mixer. Scrape down the bottom and sides of the bowl
- Add the egg, vanilla and almond extract and beat to combine
- In a separate bowl, whisk or sieve together the flour, almond flour, salt and cinnamon. Add to the butter mixture and beat to incorporate
- Divide into two equal parts. Shape into disks and flatten. Wrap in plastic wrap. Refrigerate for 2 hours. Remove and let sit for a couple of minutes to soften just slightly, enough to roll out
- Turn the dough out onto a floured surface and roll the dough into just under ½ cm thickness. Cut equal amount of tops and bottoms for your cookies, using a smaller cutter to remove the centre of the top cookies. Work as quickly as possible as the dough gets sticky and breaks when it warms up too much. Transfer to a baking paper or silicone mat lined baking sheet. Refrigerate for 15-30 minutes
- Preheat the oven to 180°C
- Bake the cookies for 10-12 minutes, until the edges start turning golden. Cool cookies for 5 minutes on the baking sheet, then transfer to a cooling rack to cool further
- Dust the tops with powdered sugar. Then add about 1 tsp of curd to the bottom of halves and sandwich together with the tops
Notes
I find it best to make the curd the day before to allow it enough time to cool and further thicken. I occasionally bake the cookies the day before as well, then just fill and decorate them the following day.
As mentioned above, you can store the curd in an airtight container or jar in the fridge for several days. This recipe makes around 2 – 2½ cups of curd. As you will only need around ½ cup for the cookies, feel free to halve the recipe or to use the leftovers as a topping for ice cream, pancakes or even scones, or as a filling for cake or cupcakes. It also works wonderfully with meringue or folded into cream as a delicious topping.
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
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