Homemade Jam Fancies

    Homemade Jam Fancies

    (143)
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    1hour30min


    125 people made this

    This recipe makes delicious sandwich biscuits with a raspberry jam filling. You can experiment with different flavours of jam as well.

    Ingredients
    Serves: 12 

    • 1 1/4 cups (330g) unsalted butter, softened
    • 2/3 cup (180g) white sugar
    • 2 cups (250g) sifted plain flour
    • 1 3/4 cups (180g) ground almonds
    • 1/8 teaspoon ground cinnamon
    • 5 tablespoons raspberry jam
    • 1/3 cup (45g) icing sugar for decoration

    Directions
    Preparation:30min  ›  Extra time:1hour chilling  ›  Ready in:1hour30min 

    1. Cream the butter and sugar together until the mixture is light and fluffy. Beat in the flour, 1/2 cup at a time, the almonds and cinnamon then continue beating until the mixture becomes a slightly stiff dough.
    2. Shape the dough into a ball, wrap it in wax paper or cling wrap and refrigerate it for about one hour.
    3. Preheat oven to 165 degrees C.
    4. On a lightly floured surface roll the 1/2 of the dough into a sheet 3mm thick. With a 5cm biscuit cutter or a glass cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 3mm sheet. Cut out more circles. You should now have about 12 circles.
    5. Arrange them on an ungreased baking tray leaving about 3cm of space between them.
    6. Repeat the rolling and cutting process with the other half of the dough, but before placing the second batch on the baking tray cut out the center of each circle with a 2cm biscuit cutter. Bake both batches for 10 - 15 minutes or until light brown. Cool on cake rake for 20 minutes.
    7. Spread tops of the solid circles with a thin coating of jam, lay a cutout circle on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each biscuit and sprinkle the tops with icing sugar before serving.
    8. NOTE: Keep dough as cold as possible for easier handling. You may have to chill it after rolling it out so that it will be easier to cut.
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    Reviews and Ratings
    Global Ratings:
    (143)

    Reviews in English (143)

    by
    460

    This is a good basic recipe for linzer cookies. I suggest the following adjustments for best results: 1. refrigerate dough overnight if possible, or at least 4 hours, since it might otherwise crumble. 2. Use a mixture of ground nuts (such as almonds, hazelnuts and pecans) for a more wholesome flavor. 3. When the tops are cooled, dust them with powdered sugar. Don't do it after assembling! This way the sugar doesn't cover the cut out center. 4. You must heat the rasberry jam (which means you need an entire jar because it reduces.) Simmer until thick and then spread on you cookie. This will prevent the tops from sliding off. When you heat the jam, it gets gluey, and yields a nice chewy consistency when the cookie is cooled. Very yummy!  -  17 Dec 2003  (Review from Allrecipes USA and Canada)

    by
    155

    Excellent recipe for authentic tasting linzer tarts. These were even better the next day when the jam softened the cookie a little bit. I forgot to add the cinnamon by mistake and they still tasted incredible. They are labor intensive but I had fun rolling the dough and cutting out the shapes. You just have to gingerly handle everything. The end product is worth the effort. Linzer cookies cost $1.50 each in the bakery! This recipe makes about 30 cookies and they taste BETTER than the bakery. My mother could not believe that I made them, she said they looked so professional. I can't wait to make them in heart shapes for Valentine's Day. Thank you for a true 5 star recipe!!! NOTE: I have made these fantastic cookies numerous times and the most important piece of advice I can give is after to roll your dough out onto a pieice of wax paper and place the wax paper with the impressions in the freezer for 5 minutes. THEN, remove the rounded cut out shapes. If you do it when the dough is cold, your cookies will not break. Also, I just use Smuckers squeezable raspberry preserves, you do not have to warm the preserves. Anytime you have trouble with this dough just chill it.  -  18 Dec 2004  (Review from Allrecipes USA and Canada)

    by
    108

    Don't be afraid of this recipe... it's delicious. Here are some helpful hints (from mistakes I've made). Grind the almonds REALLY fine- otherwise the cookies will tend to crumble. Serve them the day you make them, or the jam will seep into the cookie. They still taste delicious, but they will not look as pretty. (You can always keep them and eat them yourself). Be sure to refrigerate the dough. The longer the better. The dough is a little tricky to work with and a little sticky, but I promise it's worth it and you will get better each time you make them. I tried to make hearts, but the cookies are so flaky that it was hard to keep the hearts from cracking because there wasn't much cookie by the time I cut out the middle. Circles are definitely the way to go, but don't make the inner circle too big. These are absolutely delicious. They are as good as the ones I used to buy in the Italian bakery in Brooklyn and are now a standard recipe for Christmas in my recipe box. Thanks.  -  13 Aug 2004  (Review from Allrecipes USA and Canada)

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