71 ounces Shortbread Tart Dough (Hazelnut Variation) chilled (4 lb. 7 oz.)
19 ounces Almond Macaronnade (1 lb. 3 oz.)
1 pound Red currant jam
1. On a well-floured surface roll the chilled hazelnut shortbread dough 1/4 inch (6 millimeter) thick.
2. Cut the dough into 2 1/2 inch (6 centimeter) circles. Place the dough circles on paper-lined sheet pans and bake at 375°F (190°C) until pale blond in color, approximately 8-10 minutes.
3. Using a pastry bag fitted with a small star tip, pipe a border of Almond Macaronnade along the edge of the baked cookie. Fill the center with red currant jam.
4. Return to oven and bake until the macaronnade is golden brown, approximately 12-14 minutes. Cool then cut the cookies into 2-inch (5-centimeter) bars.
Yield: 4 Dozen
Notes: Method: Bar
Variations:
-- Omit the Almond Macaronnade. Roll the chilled hazelnut tart dough 1/4 inch (6 millimeters) thick and place on paper-lined half sheet pans. Bake at 400°F (205°C) until blonde in color, approximately 10 to 12 minutes. Coat with raspberry jam and top with Streusel Topping. Return to the oven. Lower temperature to 350°F (175°C) and bake for another 10 to 12 minutes until jam is bubbling and streusel is browned. Cool completely then cut into bars.
Luxemburgers -- Substitute Coconut Shortbread Tart Dough. Roll the chilled dough into a rectangle 3/16-inch (5 millimeters) thick. Cut into 12-inch (30 centimeter) long strips, 2-inches (5 centimeters) wide. Bake on paper-lined sheet pans at 400°F (205°C) until pale blonde in color. Pipe three lines of Almond Macaronnade along the entire length of the strips, one down the center and one along each edge. Pipe a strip on both 2-inch (5 centimeter) ends, to contain the jam. Substitute raspberry jam for the red currant jam. Return to the oven and bake until golden brown. Cool, the cut into 3/4-inch (2 centimeter) squares.
19 ounces Almond Macaronnade (1 lb. 3 oz.)
1 pound Red currant jam
1. On a well-floured surface roll the chilled hazelnut shortbread dough 1/4 inch (6 millimeter) thick.
2. Cut the dough into 2 1/2 inch (6 centimeter) circles. Place the dough circles on paper-lined sheet pans and bake at 375°F (190°C) until pale blond in color, approximately 8-10 minutes.
3. Using a pastry bag fitted with a small star tip, pipe a border of Almond Macaronnade along the edge of the baked cookie. Fill the center with red currant jam.
4. Return to oven and bake until the macaronnade is golden brown, approximately 12-14 minutes. Cool then cut the cookies into 2-inch (5-centimeter) bars.
Yield: 4 Dozen
Notes: Method: Bar
Variations:
-- Omit the Almond Macaronnade. Roll the chilled hazelnut tart dough 1/4 inch (6 millimeters) thick and place on paper-lined half sheet pans. Bake at 400°F (205°C) until blonde in color, approximately 10 to 12 minutes. Coat with raspberry jam and top with Streusel Topping. Return to the oven. Lower temperature to 350°F (175°C) and bake for another 10 to 12 minutes until jam is bubbling and streusel is browned. Cool completely then cut into bars.
Luxemburgers -- Substitute Coconut Shortbread Tart Dough. Roll the chilled dough into a rectangle 3/16-inch (5 millimeters) thick. Cut into 12-inch (30 centimeter) long strips, 2-inches (5 centimeters) wide. Bake on paper-lined sheet pans at 400°F (205°C) until pale blonde in color. Pipe three lines of Almond Macaronnade along the entire length of the strips, one down the center and one along each edge. Pipe a strip on both 2-inch (5 centimeter) ends, to contain the jam. Substitute raspberry jam for the red currant jam. Return to the oven and bake until golden brown. Cool, the cut into 3/4-inch (2 centimeter) squares.
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