The Easter linzer bunnies pictured here were made with Rodelle Pure Almond Extract. I've used their almond extract for years and absolutely love it.
To make these delicious treats, i used my Linzer Cookie Recipe.
For a twist on the traditional linzer decor, I topped some of them with a mixture of Rodelle’s Organic Dutch Process Baking Cocoa & Organic Hot Cocoa. I hadn't tried Rodelle's cocoa powders before. So, when they kindly offered to send me some to experiment with, i was super excited since i knew they are among Rodelle's bestsellers. and wow! they are so rich and flavorful!
To make the cocoa topping, mix 2 parts hot cocoa + 1 part baking cocoa, and then follow the powder sugar application instructions in the assembly section.
The cocoa bunnies are filled with melted white chocolate tinted in various shades. To make the filling, simply melt white chocolate chips in a microwave for 20-30 seconds, or until soft enough to mix. add food color a drop at a time till you achieve desired shade.
If you don’t have white chocolate on hand, tinted royal icing in a thicker consistency would do just fine.
Yield: about 3 dozen 2” sandwich cookies
8 oz. unsalted butter, room temperature
3/4 cup granulated sugar
1 tsp. almond extract
3/4 tsp. salt
1 egg, room temperature
1 cup almond meal (I use Trader Joe’s. If you can’t find this in your store, grind roasted almonds in a food processor until finely ground.)
3 cups flour
1/2 cup powdered sugar
1 cup jam, or filling of choice
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