This
Austrian cookie ranks as one of the finest of all time, it was created in the
wonderful Zauner Bakery in the spa town of Bad Ischi. it is a favorite place where people vacation. they are a thin almond cookies. I decide to make different shapes and 3 kinds of preserves and also the chocolate and also made the one with home made Apricot Lekvar Filling / Peach liquor and ganache filling. with Christmas around the corner these will be great.
Make the dough: prepare the dough ingredients....
In a food processor: cut the butter into 1/2 inch cubes and let the soften slightly while measuring the remaining ingredients. the butter should be cool but soft enough to flat(60 to 70 F.)
process the powdered sugar, almonds, very fine. and the butter and process until smooth and creamy. add the egg and vanilla and process until mixed. In a medium bowl whisk together the flour and salt, and to the processor and pulse just until mixed.
Chill the dough: put in a plastic bag....
using your knuckles and heelsof your hands, press it together....
divide the dough into quarters, about 195 grams and wrap each one and place in the refrigerator for about 2 hours or up to 2 days.
Preheat oven: 20 minutes before baking, set oven to 350F.
Roll and cut the cookie, slightly flour the counter, let dough soften for 10 minutes, roll the dough out to 1/8 inch but I rolled mine 1/4 inch....
Bake the cookies.. for 4 minutes on one side then another 2 to 6 minutes on the other side, but keep your eyes on them on the other half...lol..
Make the Ganache Filling: In a microwave bowl or measuring 2 cup, stir with a silicone spatula every 15 seconds and stir until melted , add the hot add stir until all mixed together and set a side until thick enough...
oppsss yummy.....
Spreading the cookies with chocolate ganache , and then with raspberry/ blackberry and apricot preserves and sprinkled on top with powdered sugar....I got 33 cookie sandwiches. Plus a couple of small ones.
the cookies were very delicious indeed...
