Blueberry linzer biscuits

I think I like biscuits more than I like cake, maybe it's because they're not so heavy, or maybe it's because you an eat more of them and not feel guilty. I don't know. Maybe it's because biscuits are often ridiculously cute.

As a child my favourite biscuits were jam fancies, however as an adult they're not quite as exciting. Like wagon wheels they don't quite live up to expectation. They're still pretty good though, I don't know what it is I like so much about them. I know I shouldn't enjoy them so much but I just can't help it.

I'm a big fan of the good ol' jam filled biscuit so these blueberry linzer biscuits certainly hit the spot. The original recipe calls for raspberry jam, I chose blueberry because it compliments the slight spiciness of the biscuit. I'm sure they're great with raspberry jam too.

Blueberry linzer biscuits

(adapted from The Modern Baker by Nick Malgieri)
makes about twenty-five 5cm (2 inch) biscuits

225g (8 oz) butter, softened
140g (2/3 cup) granulated sugar
100g (1 cup) almonds, finely ground in the food processor
385g (2 2/3 cups) all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2/3 cup blueberry jam
icing sugar, for sprinkling

Combine the butter and sugar in the bowl of an electric mixer. Beat with the paddle on medium speed until soft and light in colour, about 5 minutes. Decrease the speed to low and beat in the ground almonds.

Mix together the flour, cinnamon, and cloves. Beat into the butter mixture, continue beating until the dough holds together.

Remove the bowl from the mixer and, using a spatula, give the dough a final mix. Scrape the dough on to a piece of plastic wrap then shape it into a round 1cm (1/2 inch) thick. Wrap and refrigerate for 1-2 hours, or up to 3 days.

When you are ready to bake the biscuits, set the racks in the upper and lower thirds of the oven and preheat to 180°C (350°F). Line two biscuit trays with baking paper.

Remove the dough from the refrigerator and divide into 3 equal parts. Place 1 piece on a lightly floured work surface; return the remaining pieces to the refrigerator. Lightly flour the dough and press it gently with a rolling pin to soften before rolling.

Roll the dough about 6mm (1/4 inch) thick. Using a 5cm (2 inch) round biscuit cutter, cut the dough into disks. Arrange the disks 5cm (2 inches) apart on the prepared trays. Repeat with the remaining pieces of dough, gently kneading in the scraps as you go.

Using a 1.5cm (1/2 inch) round cutter, make a hole in the centre of half the biscuit bases. Bake the biscuits until they are firm and golden, about 15-20 minutes. About halfway through place the pan from the lower third of the oven on to the upper one and vice versa, turning the pans back to front at the same time. Once cooked, remove the biscuits from the oven and transfer to a wire rack to cool.

When cool, dust the windowed cookies with icing sugar. Turn the bases over so the flat side is facing upwards, spread with blueberry jam when sandwich the bases and tops together.