Almond Linzer Cookies
Calories: 9
Adjust Servings Here: 24 Cookies
Description
Almond Linzer cookies are as tasty as they are beautiful. This recipe makes enough cookies to share. Sandwiched with a delicious filling of jams and chocolate, these are the perfect treat any time of the year, especially during the holiday season.
Ingredients
Linzer cookie dough
- 2 cups (250 g) All-purpose flour
- 1 cup (110 g) Almond flour
- ½ tsp Baking powder
- ¼ tsp Salt
- ½ tsp Spices (I used pumpkin and nutmeg) optional
- 1 cup (227 g) Unsalted butter Softened, room temperature
- 1 cup (200 g) Granulated sugar
- 2 large Egg yolks
- 1 tsp Vanilla extract
- ½ tsp Almond extract
Filling and decorations
- ½ cup Assortment of fruit jams or preserves I used strawberry, raspberry, apricot, blackberry
- 1 tbsp Edible luster dust for the tops
- 2 tbsp or Confectioners sugar for dusting optional
Instructions
- Dry ingredients - In a small bowl, combine the all-purpose flour and almond flour, baking powder, salt, and spices. Set aside.2 cups All-purpose flour, 1 cup Almond flour, ½ tsp Baking powder, ¼ tsp Salt, ½ tsp Spices (I used pumpkin and nutmeg)
- Wet ingredients - In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg yolks, vanilla extract, and almond extract until well combined.1 cup Unsalted butter, 1 cup Granulated sugar, 2 large Egg yolks, 1 tsp Vanilla extract, ½ tsp Almond extract
- Dry to wet - Gradually add the dry flour mixture to the wet ingredients, mixing until a cohesive dough forms. Be careful not to overmix; mix until the dough comes together.
- Chill - Divide the dough into two equal portions and shape each into a disk. Wrap them in plastic wrap and chill in the refrigerator for at least 1 hour or until the dough is firm.
- Oven - Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll - On a lightly floured surface, roll out one of the chilled dough disks to a thickness of about 1/4 inch. For the second disc, roll to about ½ inch thickness. Then, roll a patterned rolling pin in one smooth, firm motion. This should be about ¼ inch thick by the time you roll.
- Linzer cutters - Use a Linzer cookie cutter (round with a small cutout in the center) to cut out the cookie shapes. Repeat with the second dough disk. - Place half of the cookies on the prepared baking sheets. These will be the base cookies. - Using the smaller cutout portion of the Linzer cookie cutter, cut out the centers of the remaining cookies. These will be the top cookies.
- Without Linzer cutters - Use a 3-inch round cookie cutter and cut cookies from both the dough discs. Place them on the baking sheets. Use a smaller ½ inch cookie cutter and remove the centers from the cookies with the pattern. These will be the tops.
- Bake the cookies in the preheated oven for 10-12 minutes or until they are just beginning to turn golden around the edges. Be careful not to overbake.
- Cool - Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- Dust - Once the cookies are completely cooled, dust the tops (the ones with the cutout) with edible luster dust using a small brush. This will give them a shimmering effect. Optionally, as in traditional Linzer cookies, you can dust the assembled cookies with a light sprinkle of confectioners' sugar.1 tbsp Edible luster dust, 2 tbsp or Confectioners sugar
- Jam sandwich - Spread a small amount of jam or preserves on the base cookies (the ones without the cutout). Carefully place the luster-dusted top cookies on the jam-covered base cookies, creating a sandwich.½ cup Assortment of fruit jams or preserves
- Store the cookies in an airtight container at room temperature. They can be enjoyed for several days.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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