The Tuesdays with Dorie recipe from Baking Chez Moi for this week was one I thought I might quickly bake up in between working on my manuscript a couple of weeks ago. Linzer cookies? No problem. I even had a cute cookie cutter (bought in France last Christmas) that would work perfectly! The dough (ground almonds, flour, cocoa powder, spices, butter, sugar and – optionally – cocoa nibs which I didn’t use) whipped up quickly in a food processor – genius!
CLEARLY though, I needed to be only focussing on one thing because I am convinced that as I *thought* I set the timer for the last 5 minutes of baking, I actually set the temperature for 500˚F. Result:
Luckily I had a few scraps of the dough left and rolled the rest out (mainly to check that it was, in fact my mistake and not an issue with the oven). I cooled the oven right down, took out the in-oven thermometer and started from scratch in a cold oven.
Ouf! Clearly just a case of too much going on and me not paying attention (it’s VERY unlike me but clearly it does happen!). These were lovely – not too sweet, a little spicy and sandwiched with jam. The perfect holiday cookie.
Get the recipe for Dorie Greenspan’s Cocoa Linzer Cookies on p 304 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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