Cookies, Beehive – Včelí úly

Ingredients

Linzer bottom dough

• 1/2 cup all purpose flour
• 1/3 cup powdered sugar
• 1 egg yolk
• 1/2 stick (4 Tbsp.) unsalted butter, at room temperature, cut into small slices

Beehive dough

• 2 cups ground walnuts
• 1 1/2 cups powdered sugar, sifted
• 1 egg white
• 1 tsp rum

Filling

• 1 3/4 powdered sugar, sifted
• 2 Tbsp. unsalted butter, softened
• 1 egg yolk
• 2 1/2 Tbsp. spiced rum

Directions

Dough for Linzer bottom

1. Add flour, powder sugar, egg yolk and softened butter to bowl and mix well with a dough hook.
2. Once the dough comes together, finish mixing it with your hands and form into a ball.
3. Wrap in plastic and put into fridge for about an hour.

Beehive dough

1. Mix all ingredients in a bowl with a wooden spoon until well mixed.
2. Cover and set aside.

Filling

1. Mix all filling ingredients in a stand mixer with whisk attachment until well mixed.
2. Cover bowl and put in fridge.
3. Bake Linzer Bottom:
4. Preheat oven to 350 degrees F

Line baking sheet with parchment

1. Sprinkle a bit of flour on the counter and a rolling pin

Roll out dough to about 8 inch diameter

1. Use the cutout part of the mold to cut out the bottoms and place on baking tray
2. Reroll dough as necessary to get about 30 or so bottoms

Bake 8 minutes or until lightly colored

1. Pull from oven and allow to cool about 15 minutes until completely cool.
2. Assemble:

Use piping bag (tip 199) and fill with filling.

1. Gently push dough into mold, then use smaller mold to press and make room for filling.
2. Pipe filling into the hole overflowing slightly.
3. Open mold and put onto bottom “cookie”
4. Optionally dust with powdered sugar.