When it comes to indulging in delightful flavors, few things compare to the exquisite combination of Walnut Linzer Cookies and a glass of Erath Wines Pinot Noir. This harmonious pairing brings together the nutty richness of the cookies and the elegant notes of the Pinot Noir, creating a symphony of flavors that tantalizes the palate. In this blog post, we’ll explore the magic behind this pairing and how you can elevate your tasting experience.
Walnut Linzer Cookies are a delightful variation of the classic Linzer cookies, featuring the nutty goodness of finely ground walnuts. The buttery, crumbly texture of these cookies combined with the rich flavor of walnuts creates a melt-in-your-mouth experience that is both comforting and indulgent.
What makes these cookies truly irresistible is the sweet raspberry jam filling that adds a burst of fruity flavor and vibrant color. The combination of nutty cookies and sweet jam creates a perfect balance of flavors and textures that keeps you coming back for more.
Erath Wines Pinot Noir is renowned for its elegant and refined character. With its notes of red berries, cherry, and hints of spice, this wine captivates the senses with its complexity and depth. The silky-smooth texture and balanced acidity of the Pinot Noir complement a wide range of dishes, making it a versatile choice for wine enthusiasts.
A Perfect Pairing
When paired with Walnut Linzer Cookies, Erath Wines Pinot Noir enhances the overall tasting experience. The fruity notes of the wine harmonize beautifully with the sweet raspberry jam filling of the cookies, while the subtle hints of spice complement the nutty flavor profile. Each sip and bite create a perfect balance, allowing you to appreciate the nuances of both the wine and cookies.
Here you go with the recipe:
Ingredients:
For the Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 teaspoon vanilla extract
- 1 large egg
- 1egg yolk
- 2 cups cake flour
- 1 cup walnuts with 2 tbsp cake flour , ground
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- Zest of 1 lemon (optional)
For the Filling:
- 1/2 cup raspberry jam or preferred fruit preserves
- Confectioners’ sugar, for dusting
Instructions:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the vanilla extract and egg, egg yolk, mixing until well combined.
In a separate bowl, whisk together the flour, ground walnuts, baking powder, salt, and lemon zest (if using).
Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
Divide the dough into two equal portions, shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or until firm).
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness.
Using a round cookie cutter (about 2 to 3 inches in diameter), cut out cookies and place them on the prepared baking sheets, spacing them about 1 inch apart.
Using a smaller cookie cutter or a decorative Linzer cookie cutter, cut out the centers of half of the cookies to create a “window.”
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden.
Remove from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Once the cookies have cooled, spread a thin layer of raspberry jam or preferred fruit preserves on the bottom side of each whole cookie (cookies without the center cutout).
Place a “window” cookie on top of each jam-covered cookie, pressing gently to sandwich them together.
Dust the tops of the cookies with confectioners’ sugar for a festive finish.
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