Raspberry Linzer and Biberle Cookies

Last week I sat in on a zoom meeting put on by Larder Books in Seattle, that featured Luisa Weiss and Molly Weizenberg, two of the first “food bloggers”. Luisa, specifically, cooked from the Wednesday food sections that were published in the New York and Los Angeles Times. One day, I was thrilled to find one of my own recipes on her weekly post. What I had not yet realized, was that Luisa was a cookbook editor in New York and eventually, the manuscript that I would write in hopes of selling my first cookbook, would land on her desk. I owe a great deal of gratitude to Luisa for championing Good to the Grain and helping me bring this book to life.

Luisa, now an author of two books, was on the zoom sharing a festive holiday cookie that brings together two of the best flavors of Christmas- gingerbread and almond paste. A deep, spiced gingerbread wrapped around a log of almond paste and cut into small pieces. Like many European cookies, this one gets more flavorful the longer it sits. This weekend’s pastry box will have three Linzer cookies—a spiced dough made with toasted, ground hazelnuts and almonds, filled with raspberry jam, and sprinkled with powdered sugar—and three of Luisa’s cookies, Biberle. Available this week for our newsletter subscribers only, so be sure to join our email list for access to all of our weekly specials.

Thank you to each of you for your support. We are having so much fun baking for you this holiday season!