We’ve a great line-up of talented chefs and cooks who’ll be demonstrating in the Market Hall throughout our Christmas Food & Drink Fair on Sunday 14 December. Over the coming weeks they will be sharing some of their recipes with you.
Cardigan Bay Baker and Cookery School owner Vic North will be celebrating the festive season by showing you how to bake delicious Sourdough Stollen stuffed with marzipan and morello cherries, gluten- free Linzer biscuits made with ground almonds and spiced jam and chocolate salame – a tasty treat from Italy to share with friends and loved ones.
Try out the recipe below. Compare your results with hers on the day.
Gluten Free Linzer Biscuits for Christmas – a recipe from Victoria North
Linzer biscuits are a cookie version of the Austrian Linzer Torte, a Christmas time treat heralding from the city of Linz in Austria. Rich with almonds and cinnamon, the pretty jam filling can be seen through a cut out window on the top layer.
Assemble these biscuits shortly before serving as the jam will moisten the crisp biscuit crumb – although this could be considered as only adding to their jammy deliciousness!” Linzar biscuits are traditionally made with blackcurrant jam
- 115g butter, chilled
- 375g ground almonds
- ½ tsp salt
- 85g honey
- 1 tbsp vanilla extract
- Pinch of cinnamon
- 50g jam
- Icing sugar to dust
- Using a food processor, whizz together the almonds, cinnamon and salt. Toss in the butter, honey and vanilla and blitz until a rough dough has formed.
- Divide the mixture into two equal sized portions. Place each portion between two pieces of baking parchment and roll out to about half a centimetre in thickness. Place the cookie dough, still between the parchment paper, into the freezer to chill for 20 minutes. Working with gluten free dough has it’s challenges and keeping everything cool is a great technique to make the mix easier to handle.
- Preheat the oven to 180c.
- Using a cookie cutter, cut out disks in matching pairs which, when baked and cooled will be sandwiched together. Cut out the centres of half of the pairs in a shape of your choice.
- Bake for around 10 minutes, until just the edges are starting to turn golden.
- Using a palette knife, place the biscuits onto a wire cooling grid. Meanwhile, gently heat the jam in a saucepan to soften. When the biscuits have cooled, spread the whole biscuits with the warmed jam and sandwich the matching halves which have the cut out window, on top.
- Allow to cool completely before dusting with icing sugar.
Happy baking. If you are interested in developing your culinary skills then do check out the courses on offer at the VicNorth Cookery School