los angeles guest suites

 

pom couscous

pom steak

oftt

Cashew Linzer Cookie Wreaths with Apricot Jam

by Lisa
Print Email

apricotcookieNote: Cashew flour can be found in specialty health food markets or online. Almond flour can also be substituted.

3/4 cup finely ground cashews or cashew flour
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
apricot jam

In a medium bowl, whisk together dry ingredients: ground cashews, flour, baking powder, salt, and nutmeg.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy. Add egg and vanilla extract; mix until combined. Add the dry ingredients a little at a time on low speed, scraping down the sides of the bowl. Mix until combined. Form dough into two disks and wrap in plastic. Chill for 30 minutes to 1 hour.

Preheat oven to 350 degrees F. Line baking sheets with oven-safe parchment paper or Silpats.

Roll out one disk of dough between two pieces of plastic wrap to 1/4 inch thick. Keep second disk in refrigerator until ready to roll. Chill rolled dough for 20 minutes. Cut out cookies using a 1-1/4-inch fluted round cookie cutter and transfer to lined baking sheet, arranging no more than 1 inch apart. Cut out centers of half the cookies using a 3/4-inch round cookie cutter. Reshape scraps of dough into a disk, wrap in plastic, and keep in refrigerator until ready to roll again.

Bake cookies until golden, about 10 to 15 minutes. Let cool completely. Spread cookie bottoms with about 1 teaspoon of jam and cover with top, squeezing together and removing any excess that comes out.

Yield: 24 sandwiched cookies.

- Recipe courtesy of Joseph Erdos

Restaurant News

Ria’s Bluebird
Georgia
by Rachel Parker

riasinsideIt has been weeks since I ate breakfast at Ria’s Bluebird, but the place and the food keep nudging me. If you’re in Atlanta, the drive to Ria’s is towards downtown, to an industrial area that’s...

Read more...
Kajitsu
New York
by Michael Tucker

kajitsu-300x200To celebrate my vegan’s birthday, I called Kajitsu on 9th street in the East Village and made reservations. Actually, I had serious reservations. Kajitsu is Shojin cuisine, which means we’d be...

Read more...
Joe's Restaurant
Los Angeles
by Amy Spies

joes9.jpgJoe’s restaurant on Abbot-Kinney in Venice, California is a delight and a deal.  Michelin thinks so, having just given this French-California gem a star.  And my entire family agrees, and we are...

Read more...
The Edison Bar
Los Angeles
by Lisa Dinsmore

edisonmain.jpgMy husband and I are lovers of the grape, so we rarely indulge in hard alcohol, especially since it’s usually more costly and the bars in Los Angeles don’t exactly cater to our age range. It’s...

Read more...