Linzer Cookies
Servings 15 cookies
Equipment
- 2 ½ inch cookie cutters, any shape you like
- Smaller cookie cutters to cut out the centres of the top of each Linzer cookie
Ingredients
- ¾ cup almonds
- 1 1 /3 cups all-purpose flour
- ¼ teaspoon baking powder
- 12 tablespoons unsalted butter soft, and cut into cubes
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1/2 vanilla bean
To Finish
- Raspberry jam
- Confectioners’ sugar
Instructions
- In a food processor fitted with a blade, pulse the almonds until fine to make almond flour.
- In a medium-sized bowl whisk together the almond flour, all-purpose flour, and baking powder.
- In a large bowl beat together the butter and sugar, until creamy, about 5 minutes.
- Add the egg yolk.
- Cut the vanilla bean in half. Scrap out one side of the podinto the bowl.
- Beat for one minute.
- Add the flour/almondmixture to the butter/sugar mixture
- Beat on low speed until just combined.
- Divide the dough intotwo round discs. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Remove the dough from the fridge and let it warm up slightlyon the countertop.
- Line two baking sheets with parchment paper.
- Roll the dough out to1/8 inch thick.
- Cut out an equal number of cookies.
- For top cookies cut out a centre piece with a smallercutter.
- Place on the cookie tray and into the refrigerator for 30minutes.
- Preheat the oven to 350 F.
- Bake for 12 to 15 minutes.
- Cool for 5 minutes and then remove the cookies onto a wirerack.
How to Assemble Linzer Cookies:
- Layer with jam and sprinkle with icing sugar.