Spicy Pineapple Linzer Cookies

Need

• 300 Grams plain flour BUY
• 120 Grams hazelnut flour (milled roasted hazelnuts)
• 1 Teaspoon baking powder
• 1 Teaspoon pink salt flakes BUY
• 220 Grams butter cubed BUY
• 350 Grams raw caster sugar BUY
• 1 eggs
• 1 Teaspoon vanilla bean paste BUY
• 30 Grams yuzu paste (citrus spread)
• 1 lime, zest only
• 1 Batch Pineapple Jam Recipe

Do

1  

Preheat oven to 150°C.

2  

Line 2 cookie trays with baking paper.

3  

Place plain flour, hazelnut flour, baking powder and salt into the Thermomix bowl and combine 20 sec/speed 10 and set aside.

4  

Place the butter and sugar into the Thermomix bowl and mix 30 sec/speed 6

5  

Whip 2 min/Butterfly/speed 3

6  

Add egg and whip 30 sec/Butterfly/speed 3 Remove Butterfly.

7  

Add the flour mix and combine 20 sec/interval/dough setting then, finish combing with a spatula as needed.

8  

Roll the dough into a ball, wrap in a silpat mat and refrigerate for 30 minutes.

9  

Roll out the chilled dough on a floured mat, quite thinly.

10  

Using a round cookie cutter, cut circles from the dough. On one half, cut out a small circle in the centres to make little windows.

11  

Place cookies onto the lined baking trays and bake for 15 minutes until golden and fragrant.

12  

As soon as they're cooked, re-cut the small circle while dough is hot and soft if needed.

13  

When cookies are cool, place 1 teaspoon of the yuzu paste on each full circle cookie, and top with some pineapple jam, lime zest and salt flakes.

14  

Before placing cut out cookie onto jam cookie, generously sieve with icing sugar. Place the cut out cookies on top. They are still quite crisp at this stage and difficult to bite as a sandwich cookie without making a mess.

15  

Refrigerate. Cookies will soften and become easier to eat overnight. Store in an airtight container with a piece of cut apple in the container. This will keep them soft.