Linzer Cookies

🧂 Ingredients

• 1 cup butter

  (unsalted, softened at room temperature)
• 1 cup confectioners sugar

  (sifted, plus more for dusting the cookies)
• 2 large egg yolks
• 2 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 2½ cups all-purpose flour

  (spoon and leveled)
• 1 cup almond flour

  (spoon and leveled)
• ½ cup raspberry jam

  (or strawberry jam or apricot jam)

Instructions

• 1 Using your stand mixer with the paddle attachment, beat 1 cup butter on medium
  speed for 2 minutes, or until creamy.
• 2 Add 1 cup confectioners sugar and mix until well combined.
• 3 Then, mix in 2 large egg yolks. Add 2 tablespoon lemon juice, 1 teaspoon vanilla
  extract, ½ teaspoon salt, and ½ teaspoon ground cinnamon and mix until
  incorporated.
• 4 Reduce the speed of your mixer to low and slowly mix in 2½ cups all-purpose
  flour and 1 cup almond flour until just combined.
• 5 Divide your dough into 2 equal portions and form each one into a 1-inch thick
  disc. Wrap them both tightly in plastic wrap and chill for at least 1 hour.
• 6 Preheat your oven to 350°F (175°C/Gas Mark 4) and line a few baking sheets with
  parchment paper.
• 7 On a lightly floured work surface, roll out each disc one at a time until they
  are about ¼-inch thick.
• 8 Use a 2-inch cookie cutter in the shape of your choice to cut out your cookies
  and place them onto the prepared baking sheets, leaving 1-2 inches in between
  them.
• 9 Bake in the oven, one baking sheet at a time, for 9-10 minutes or until they
  have a dry appearance.
• 10 Remove the cookies from the oven and let them cool for 5 minutes before placing
  them onto a wire rack to cool completely.
• 11 Once your cookies are completely cool, spread a small amount of ½ cup raspberry
  jam on top of one cookie. Dust your top cookies with some more powdered sugar
  and then place them on top.
• 12 Repeat until you have used all of your cookies and then serve immediately.

Nutrition Info