Almond and Cranberry Linzer Tarts
a pastry recipe
As an artist and passionate foodie, Maggie Frank has made a career of serving up sweet treats. She found her love for food after experiencing the way a great meal or dessert can truly centerpiece celebration and bring people together. As a proud graduate of the Culinary Institute of America, she believes food is a way of life. Testing and sharing recipes that others can try out and bring into their own homes brings her a great feeling of fulfillment. Follow her adventures on instagram: @maggiefrank.bakes
These Linzer tarts come together so quickly and look so impressive. They're naturally colored to be beautiful and pink! The perfect recipe to try with your kids!
TIME (ACTIVE) | 1 H 30 M
TOTAL | 1 H 30 M
| 1 cookie
make the cookie:
Using an electric mixer, cream the room temperature butter with the sugar. Once combined and smooth, add in the egg and vanilla. Stir again.
In a separate bowl whisk together the remainder of the ingredients. Once mixed, add the dry into the creamed butter mixture. Mix only until combined. Wrap the dough in plastic wrap, then chill for at least 20 minutes. At this time preheat your oven to 325F.
After the dough has had time to chill, remove it from the plastic wrap and start to pat it down into a patty with a bit of flour. Lay the dough between two pieces of parchment with some more flour. Start to roll the dough out and use the parchment to flip it around often so you can make sure it is even. The parchment will ensure it doesn't stick when you try to cut it out. If your dough is a little too soft at this point, place the rolled-out dough on a tray and stick it back in the fridge for a few minutes before cutting the shapes out. Then, using a round cookie cutter, cut out your circles and transfer them onto a parchment-lined baking tray. Then go back and cut out a smaller whole in the center of just half your cookies. Bake for 8-12 minutes.
make the buttercream:
While the cookies cool, you can start to mix the buttercream. In an electric mixer, whip the butter and then slowly add the powdered sugar at a low speed. Add in the vanilla, then some milk 1 teaspoon at a time until you reach your desired consistency. Whip on high speed to add air into the buttercream for just a minute or so. Then slowly start to add the cranberry powder until you get your desired pink color.
To assemble, add the buttercream into a pastry bag with a star tip and pipe it onto the bottom cookie pieces. Before you add the tops on, make a 50/50 mix of powdered sugar and cranberry power to dust over the top cookies. Once they’re dusted pink gently press them onto the buttercream cookie to complete your sandwich.
For cookies that are more like a biscuit or tea cookies like these, you'll get the best results when you mix the dough using butter that is cool but still pliable. To get this result my best recommendation is to leave your butter out of the fridge for about an hour, cut into tablespoon-sided pieces.
These cookies will be best enjoyed in 2-3 days if stored in an airtight container.
Ground cassia cinnamon's spicy, warm flavor and aroma star in many homespun fall and winter recipes. Cassia is dominant variety of cinnamon in America.
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$24
Sought after for its inherent tang as well as its cotton-candy food coloring effects, cranberry juice powder can be a tasty and aromatic natural alternative to standard food colorings.
TRY ME - SAMPLE$0.75
2 oz - JAR$7
2 oz - REFILL$6
8 oz - REFILL$19