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Cooking
Brown Butter Linzer Cookies with Tonka Bean and Blackcurrant
· 4 servings
Brown the butter
Melt the butter in a light-colored pot and heat it slowly until the foam subsides, brown bits appear on the bottom and it smells nutty. Pour it out, browned bits included.
Chill overnight until solid
Put the brown butter in the fridge and let it set completely, ideally overnight. In the morning, weigh out 200 g of it.
Sift the flour
Sift the flour, starch and salt into a bowl.
Prepare the flavoring
Slice the vanilla bean lengthwise and scrape out the seeds. Grate a quarter of a tonka bean. Rub both into the powdered sugar with your fingers.
Grate the brown butter
Grate the solid brown butter on the coarse side of a grater straight into the flour and just toss the flakes through with a spoon. Don't rub it into crumbs, as the grating has already done the work.
Bring the dough together
Add the sugar with the vanilla and tonka, then add both egg yolks. Work it just until it comes together, then smear the dough once or twice across the work surface with the heel of your hand.
Wrap into a disc and chill
Press into a disc 2 cm thick, wrap in plastic wrap and refrigerate for at least an hour, ideally overnight.
Let it soften and roll out
Let it soften for 5 to 10 minutes, then roll it out between two sheets of baking paper to 3 mm. Brown butter dough softens faster than regular dough, so don't leave it sitting for long.
Cut out the rounds
Cut the shapes close together, making the same number of bases and tops with a cut-out window.
Chill the cut-outs
Put the tray with the cut-out shapes in the freezer for 10 minutes or in the fridge for 15 to 30 minutes.
Bake
Bake at 175 °C for about 8 to 10 minutes. The brown butter makes this dough darker than usual, so watch for the moment the edges darken by a shade.
Let cool
Leave on the baking sheet for 3 to 5 minutes, then transfer to a wire rack and let cool completely.
Dust the top halves
Mix the powdered sugar with potato starch. Arrange the top halves with the window separately on paper and dust them through a sieve, very lightly.
Sandwich with blackcurrant jam
Warm the jam just until it loosens, then let it cool to lukewarm. Turn the bottom halves flat side up, spread on half a teaspoon and top with the dusted halves.
Let them rest
Pack into a tin, layering with paper between the layers, and let them rest in a cool room for at least three days.