There is raspberry jam inside these Linzer cookies, and the cookie dough is made with almonds. There must be a plate of these cookies for nibbling at every holiday get-together.
INGREDIENTS
– 2 cups all-purpose flour spooned & leveled (250 grams)– 1 cup blanched almond flour (100 grams)– ½ teaspoon baking powder– ½ teaspoon salt– 1 cup unsalted butter softened to room temperature (230 grams)– ⅔ cup granulated sugar (135 grams)– 1 large egg at room temperature– Zest of 1 medium lemon optional, but recommended– 2 teaspoons pure vanilla extract– ½ cup raspberry jam (155 grams)– 2 to 3 tablespoons confectioners sugar (15 to 23 grams)
INSTRUCTIONS
Mix all-purpose flour, almond flour, baking powder, and salt in a large bowl. Set aside. In another large bowl, mix the butter and sugar with an electric mixer for 1–2 minutes. Fully mix egg, lemon zest, and vanilla.
1
The cookie dough will initially be a little crumbly, but it will come together as you continue to mix it. Add the dry ingredients and mix all of the ingredients together until they are just combined.
2
Cut dough in half. On a large parchment paper lightly floured, place each half of dough. Flatten the dough with your palm and place another large parchment paper on top. Use a rolling pin to roll the dough to ¼ inch thickness between parchment paper. Use the other half of dough and two parchment papers.
3
Preheat the oven to 350°F (180°C). Line two to three large baking sheets with parchment paper or silicone baking mats and set aside.
4
After taking the cookie dough out of the fridge, cut it into 2-inch circles or other shapes. Place 2 inches apart on parchment-lined baking sheets. Re-roll scrap cookie dough to cut more cookies, flouring the surface and top.
5
Half the round cut-out cookies should have a small circle or shape in the centre. Small cookie cutters or piping tip circles work. The tops and edges of the cookies set after 10–12 minutes of baking. Whole circle cookies and cutout centre pans bake at different times.
6
Cool on the baking sheet for 5–10 minutes before transferring to a wire rack. After cooling, dust centre cutout cookies with powdered sugar. Set aside.Jam the bottom of solid cookies without centre cutouts with 1 teaspoon. Put a confectioner-dusted cookie on each jam cookie.