These classic Viennese cookies are a favourite of patissiere and chocolatier Thomas Haas (thomashaas.com).
1 cup (227 g) soft unsalted butter
1 cup (115 g) icing sugar, sifted
1 pinch salt
1 vanilla bean
2 1/3 cups (326 g) all-purpose flour
1 pinch ground cloves
2/3 cup (94 g) ground toasted hazelnuts
1 large egg
1 large egg yolk
Purchased or homemade raspberry jam (see recipe below)
Tempered 70 per cent cacao dark chocolate (optional)
In a mixer fitted with a paddle, mix the butter, icing sugar and salt together at medium speed until smooth. Scrape the sides of the bowl frequently to prevent lumps.
Split the vanilla bean in half and scrape to remove the seeds. Reserve the pod for later use. Add the beans to butter mixture and combine thoroughly.
Sift flour and ground clove together and combine with the ground hazelnuts. Add all the dry ingredients into the butter mixture and mix on low speed till crumbly.
Whisk the egg and yolk together and add into the crumbly mixture. Mix on low speed until it comes together into a dough.
Form the dough into a ball, then wrap it with plastic wrap and refrigerate overnight.
The next day, allow the dough to come to room temperature or until it is soft enough to roll out with a rolling pin.
Meanwhile, preheat oven to 325 F (160 C) and line a baking sheet with parchment paper or a silicon sheet.
On smooth surface dusted lightly with flour, roll the dough to a thickness of about 1/8 inch (3 to 4 mm). Using a 2-inch (5 cm) round cookie cutter, cut out as much of the dough as possible.
Place cookies on lined baking sheet and bake for 9 to12 minutes or until just starting to brown. Allow to cool on the tray.
Divide the cookies into two equal amounts. One set will be the bottom of the cookie and the other, the top. Using a piping bag with a small tip, pipe a couple of tablespoons’ worth of jam on the cookie bottoms. Take the top and sandwich the jam.
Optional: Dip the cookies in tempered 70 per cent cocoa dark chocolate.
Makes about 2 dozen
Raspberry Jam
1 cup (133 g) whole fresh raspberries
1 cup (133 g) raspberry purée
2/3 cup (130 g) granulated sugar, divided
2 tbsp (30 mL) apple pectin
Juice of 1/2 lemon
In a heavy-bottomed saucepan, combine the fresh raspberries, raspberry purée and half the sugar and cook on a medium heat. Stir frequently to prevent scalding.
Meanwhile whisk together the pectin and the rest of the sugar. When the above fruit mixture is warm add this while stirring. Allow to boil for 5 to 8 minutes stirring frequently. Add the lemon juice.
Transfer jam into a heatproof bowl or dish and allow to cool. Set aside until ready to use.
Makes about 2 cups (500 mL).
© Copyright (c) The Vancouver Sun
Comments
Post a Comment