Friday, April 2, 2010

Almond Linzer Cookies with Homemade Strawberry-Lemon Preserves

Stars and footprints! 

I've already explained how much I like tart things.  And of course, I am quite fond of cookies. This cookie satisfies both of these likes in a very delicious manner. In my quest to eat healthier and switch to  a low-glycemic diet, I started with a low-carb recipe, and lowered it even more while increasing protein content and switching out some bad fat for good fat. My secret? Substituting approximately half of the flour for almond meal. Almonds help prevent spikes in blood sugar after meals, boast tons of protein and fiber, and have monounsaturated fats, which help lower bad cholesterol levels. Almonds, in moderation, are good for you, and good for your cookie habit. 

As for my preserve filling, what better way to utilize the mass of fresh strawberries sitting in the fridge? Strawberry season makes me so happy.

3 tbsp butter
2 tbsp olive oil
3/4 cup granulated sugar
1 lg egg
1 tsp vanilla extract
1 cup all purpose flour
3/4 cup almond flour/meal (if you don't have any, you can grind up 3/4 cup of whole almonds in a food processor)
1 tsp baking powder
1/4 tsp salt

1/4 cup granulated sugar
2 cups strawberries, sliced in half
1 lemon - zest, and half of the juice (or all of it if you like tart things)

1. In a mixing bowl, cream butter, olive oil and sugar.

2. Add in your egg and vanilla extract.

3. Slowly add in the flour and almond meal.

4. Split dough in half. Place one half between two pieces of parchment or wax paper. Pat down, and then roll with a rolling pin. Flip sides to make sure it is even. You are looking for dough approximately 1/4 inch thick. Do the same with the other half the dough.

5. Place dough on a cookie sheet, still wrapped in paper and flat, and refrigerate for 2 hours, or freeze for 1. This dough is a pain to work with if it is not thoroughly chilled.

6. While your dough is chilling, heat sugar, lemon zest and lemon juice in saucepan until sugar has dissolved. Add in your strawberries and bring to a boil. Turn down heat and let simmer for approximately 20 minutes until the mixture takes on a gel-like constancy. Allow to cool.

7. Take out one half of dough at a time. Cut into any shape you like, and then use a knife or small round cutter to make holes in half of the cookies. If the remnants have gotten too warm to cut and move, re-roll them in the paper and freeze while you work with the other half of the dough. Repeat until the dough is used up.

8. Bake on 350F for 10 to 12 minutes, until golden brown on the edges. Let cool.

9. Place 1/4 to 1/2 teaspoon of preserves in the middle of a full cookie. Cover with the holey cookie. Eat.


Aunt Lynne said...

Step 9. Holey cookie? Does this mean I can serve them for Passover? Another winner, I am a fan of the tarty-ness

Aunt Lynne said... the idea of the almond flour. How about exchanging the fats with apple sauce?

Baking Barrister said...

You need fat though -- good fat that is. Things like nuts and olive oil provide all sorts of essential nutrients. Of course, they should only be 20-30% of your daily intake.

As for apple sauce, I'm not sure. It can probably replace the butter (which is actually the nasty bad fat in the mix), but I would leave the olive oil because it helps make the cookie more nutritionally balanced.

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Shauniece said...

I love this recipe, looks very simple and easy,I can't wait to try!

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