I believe each and everyone of us has a calling in life. I was sure that mine was being a dietitian, helping people lose weight, and help them feel better about there body perceptive. Don’t get me wrong I still love helping people, but lately I find that taking photos makes me happier. Just setting a beautiful set and shooting pretty things, it can be food, shoes, jewelry, and even pencils. If I can make something already pretty, look even more beautiful, then I’m all in.In the last year photography became my new obsession. I started the blog a year ago, with a lot of ambition, and very little knowledge in photography. Thanks to the love of my life A I found that photography is much more than clicking the shutter. I learned to look… sounds weird right? but looking at things now, is way different for me than ever before. I can see the little things, I know how to look at light, and fix it to my will. I know that an apple could be photographed in more than 100 different ways, each one would lead to a perfect photo.This post is one of the loveliest I ever photographed. The recipe is Danas, one of the best pastry chefs I know. And if you don’t know her you should really follow her on Instagram.I love linzer cookies, there’s something simple and classic to this cookies. They always remind me of a late winter-y after noon of drinking tea, and eating cookies when I was a child. This are classic, with light almond pastry dough, delicious fillings and lots of powdered sugar on top. You should definitely try this ASAP!!
Peanut butter, jam, Nutella Linzer Cookies Recipe
- 4 cups 500 gr/17.6 oz all-purpose flour
- 1/2 tsp salt
- 280 gr/9.8 oz cold unsalted butter cut too small cubs
- 210 gr/ 7.4 oz caster sugar
- 70 gr/ 2.5 oz almond meal
- pollen from 1/2 a vanilla stick
- 2 eggs
- FOR THE FILLING: Peanut butter jam and nutella
In a food processor add the flour,salt, and butter pulse to mix or if making by hand rub the dry ingredients with the butter until it resembles bread crumbs.
Add in castor sugar, almond meal, vanilla pollen, and eggs. Knead the dough into a ball.
Cover with plastic wrap and put in the fridge for about half an hour to an hour.
Preheat the oven to 356°F (180°C).
Roll out on a floured surface and cut into circles, then use a smaller cutter to make a hole in the center.
Bake for about 18 minutes or till golden brown.
Let cool, and set cookies into pairs. Fill one half with desired filling, and cover with the other half.
Keep in a sealed cookie jar, for up to 5 days.
DID YOU MAKE THIS Peanut butter, jam, Nutella Linzer Cookies Recipe?
Don’t forget to take a snap and tag #netacooks on instagram, so I can see them.