# 91 Raspberry-Almond Linzer Cookies with Cream Cheese Filling

“These cookies were another big Christmastime favorite at the bakery. They require a few steps but are really not difficult to make and are quite festive.”

Excerpt From: Jennifer Appel. “The Complete Magnolia Bakery Cookbook.” iBooks. https://itun.es/us/idq2G.l


The Magnolia cookies call for hazelnuts, but I didn’t trust the ones I had on hand, so I substituted with almond flour.

Long time no see! Well, today is not a day of regrets but of Thanksgiving. Actually, Thanksgiving IS just around the corner, but I was thinking about these cookies. They turned out to raves among my colleagues. So, we were all thankful for that.

OK. As happens so often these days, I made some detours in the recipe of the cookbook – but not too much.

Detour #1 : As stated in the caption to the photo above, I replaced crushed hazelnuts with almond powder/flour. I think the hazelnuts were well past their best days. They didn’t smell right. I had TONS of almond flour and sliced almonds on hand so I went with them. As it turns out, the almonds may be the more traditional ingredient. (I’ll need to research that more thoroughly. Or if you know about this, leave me a note.)

Detour #2: Raspberry things. Firstly, I used raspberry jam WITH seeds, not seedless. I am a fan of St. Dalfour all natural jams. Sooooo…  Then I added a fresh raspberry in the well in the middle of the cookie. Cool! Wouldn’t you agree?

10544011_0_640x640  and    dreamstime_10126186

Detour #3: This was the “I hadn’t seen this done before” part. I made up one batch of Magnolia’s cream cheese filling (leaving out the egg), and spread a layer of that on the cookie before adding the raspberry jam. It went like this (see photos below):





We had a sweet day. I hope you did too.

Tarte aux framboises 

I am back on the farm in France still putting everything in order for two months of country living and country baking. I’m not yet ready to tackle baking in the outdoor oven just yet, but the necessity of using our fresh raspberries (framboises) calls.

So, with theses beauties, I am making a raspberry tart with a cream custard filling.

I just finished the custard using the recipe found in The Complete Magnolia Cookbook. This is the second time that I’ve made it and it has turned out great.

Please check back later to see how it has all turned out. I’m headed to town for other ingredients while the custard cools.

Et voilà, here’s the finished product-

Creamy custard filling, then a layer of homemade raspberry jam, and an abundance of fresh raspberries


#80, Rum Mocha Cheesecake with #79, Chocolate Glaze (and Raspberries)

“The rum, espresso, and chocolaty-creamy filling atop a dark chocolate cookie crust makes this cheesecake pure decadence.”

(Add to that a layer of Chocolate Glaze and Raspberries and … what comes after “decadence” ?)

………Rum – Espresso – Vanilla……. ……….Say no more!……….


Are you familiar with the story of the Prodigal Son? The part I’d like to mention is how the father does not care to hear excuses from his son when he returns from a far-off land (being a naughty boy!). The young man starts to ask for forgiveness and the father butts in to start giving orders for a party. OK. So, I’ve been gone from the blog for quite some time — Party time! OK?

What party? Well, a reading party in the ASD MS/HS Professional Reading Library to be exact.

Lots of new books are on display for the teachers, and Patisserie Chezbonneau was asked to offer some treats to pull in some reading customers. So………..

Teachers can find the following in their professional library today:

  1. Mocha Rum Cheesecake (with Chocolate Glaze and Raspberries) – the subject of this blog.
  2. Banana Bread with Toasted Pecans and Coconut
  3. Blueberry Coffee Cake with Vanilla Glaze
  4. Magnolia’s Vanilla Cupcakes with Vanilla Buttercream Icing


This was only my second cheesecake ever. I was excited about the flavors and that’s why I chose to bake it for this special occasion. Yes. It’s riskly to do something new for the public, but I had no time for a trial run and the whole year is a risky one for this Learner-Baker.

Risk #1, the crust

Crust of chocolate Graham Crackers (lucked out when I saw these at the store!) and butter. Baked for 10 minutes, let cool, then it was time for risk #2.

Risk #2, the filling

Visual flavor

In the end, it all came together.

And then came apart! In the best sense.

So far so good. Chocolate has a way of attracting followers.


Actually, this cheesecake frightened me a bit. While in the oven, it puffed up in a very uneven way. The surface never broke, but the cake began falling around the perimeter and created a kind of moat all round at the edge. That’s when I decided to add the chocolate glaze and ring the perimeter with raspberries.

Yes, the final touch was damage control. However, the damage control took the cake to a higher level. Chocolate, cheesecake and raspberry. Here’s what the taste looked like:

rat taste
Speechless in Doha.


And have a sweet day.