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Fursecurile Linzer sunt specifice sezonului rece, dar cum mie imi place sa am un stil asa, mai inedit, le fac si vara :))) Fursecuri Linzer keto. Aluat fraged cu unt si faina de migdale, aroma de vanilie naturala si un pic de coaja de lamaie, umplutura fina de gem fara zahar… O gustare dulce sanatoasa si draguta! :) (16 fursecuri duble a cate 1 g carbs net si 133 cal)

Ingrediente (16 buc):

Taiem untul cubulete, adaugam toate ingredientele si pur si simplu framantam cu degetele tot, pana aluatul devine ca un nisip ud, apoi incepe sa se lege intr-o bila :) Il invelim in folie si il introducem la rece 1 ora.

Il scoatem din frigider, il lasam 30-60 min la temperatura camerei, apoi il intindem cu grija intre 2 hartii de copt. Aluatul e fragil, trebuie manevrat usor.

Decupam formele de fursecuri, cu si fara forma aceea micuta din mijloc, in numar egal. Le transferam usor cu o spatula lata in tava tapetata cu hartie de copt. Coacem fursecurile cam 15 min la 180C, pana se rumenesc foarte putin pe margini.

Sunt fragile, trebuie lasate sa se raceasca in tava, se vor mai intari dupa ce se racesc. Pentru asamblare: luam un fursec intreg, punem pe centru 1/2 lingurita de gem si asezam deasupra jumatatea cu forma decupata in mijloc :)

Mi-au iesit 32 de fursecuri, deci 16 fursecuri umplute :) Putem pudra partea de sus cu indulcitor, nu tot fursecul, cum am facut eu, si am pudrat si gemul :))))) Excelente sunt, enjoy!

ENGLISH VERSION

Linzer cookies are usually made in the cold season, but since I like to have a different style, I bake them during summertime, too :))) Tender shortbread cookies with butter almond flour, vanilla and a hint of lemon, delicious sugar free jam filling… A super tasty, healthy and cute treat! :)

Ingredients (16 pcs):

  • 200 g almond flour
  • 20 g coconut flour
  • 100 g butter
  • 90 g erythritol
  • 1 egg
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • grated zest of 1 lemon
  • Filling: sugar free raspberry jam
  • powdered sweetener

Cut the butter into cubes, then add all the ingredients and simply mix everything well using your fingers, until the dough resembles wet sand, then it will form into a ball of dough, Chill for 1 hour.

Remove from the fridge, let it soften 30-60 min, then gently roll between 2 pieces of parchment paper. Very gently, the dough is fragile.

Cut out the cookies with a Linzer cutter, then transfer them very carefully with a wide spatula on a tray lined with baking paper. Bake for about 15 min at 180 C, until very slightly golden on the edges.

They are fragile, so let them cool in the tray, they will harden a little after cooling. To assemble: take a whole cookie, place 1/2 teaspoon of jam on it and top with the other cookie, the one with cut out the shape in the middle :)

I got 32 cookies, so 16 pieces with jam filling. Powder the top with sweetener, not the whole cookie, like I did, I powdered the jam, too :))))) Enjoy!

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