Linzer Cookies
Light, slightly crispy almond cookie sandwiches with a hint of cinnamon and vanilla. Cookie filled with seedless fruit jam. Top cookie has cutout center revealing jam in stained glass like effect. Cookies are dusted with powdered sugar.
Ingredients
Cookies:
- 195 grams all-purpose flour (1-1/2 cups)
- 50 grams almond flour (1/2 cup)
- 1 gram ground cinnamon (1/2 teaspoon)
- 3 grams baking powder (1/2 teaspoon)
- 3 grams kosher salt (1/2 teaspoon)
- 113 grams unsalted butter (1/2 cup OR 1 stick), room temperature
- 130 grams granulated sugar (1/2 cup + 2 tablespoons)
- 50 grams egg (1 large), room temperature
- 3 grams vanilla bean paste or vanilla extract (1/2 teaspoon)
Assembly:
- 80 grams seedless fruit jam (1/4 cup)
- 1 tablespoon powdered sugar, for dusting
Instructions
Cookies:
- Add all-purpose flour, almond flour, ground cinnamon, baking powder, and kosher salt to small mixing bowl. Whisk to combine. Set aside.
- Add unsalted butter and granulated sugar to stand mixer. Beat on medium with paddle attachment for 3 minutes. Scrape down the sides of the bowl, if necessary.
- Add egg and vanilla bean paste to sugar mixture and beat on low for 30 seconds. Scrape down the sides of the bowl, if necessary.
- Add flour mixture to stand mixture and beat on low just long enough for the dough to come together.
- Place dough on plastic wrap, pat down to disc about 1-inch thick. Wrap dough in plastic and refrigerate for 2 hours and up to 3 days.
- Preheat oven to 325 degrees F. Line 2 cookie sheets with parchment paper.
- Lightly flour a large cutting board or flat surface. Roll out cold dough to 1/8-inch thickness. Cut dough into circles using a cookie cutter or biscuit cutter. Cut small circles in the center of half the cut shapes.
- Re-roll any leftover dough.
- Arrange all cut cookies on prepared cookie sheets.
- Bake cookies 12 to 15 minutes, or until light golden around the edges.
Assembly:
- Top the solid circle halves with about 1 teaspoon of seedless fruit jam. Dust the tops of the cutout circles with powdered sugar and place on top of seedless fruit jam. Press lightly to seal.
- Store leftover cookies in an airtight container for several days.