Classic Linzer Cookies Recipe

Try this delicious recipe for a sweet tart cookie with a rich, tender crumb. Almonds take this dessert to the next level with fragrant warm notes of toasted nuts. Prepare these for a memorable occasion the whole family will love.

Yield: 2 dozen

Ingredients:

• 1/2 cup whole, skin-on almonds
• 2 1/4 cups all-purpose flour, divided
• 1/2 teaspoon salt
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup seedless raspberry jam
• 1/2 cup powdered sugar

Directions:

1. Toast the almonds. Toast the almonds in a small frying pan over medium heat, stirring frequently, until fragrant, 8 to 10 minutes. Set aside until cooled completely, about 20 minutes.
2. Make almond flour. Place the cooled almonds and 1/2 cup of the flour in a food processor fitted with a blade attachment and process to a fine meal. Add the remaining 1 3/4 cups flour and salt, pulse to just combine, and set aside.
3. Cream the butter and sugar. Place the butter and sugar in a stand mixer fitted with a paddle attachment. (Alternatively, use an electric hand mixer and a large bowl.) Beat on medium speed until fluffy and lightened in color, about 3 minutes.
4. Add the egg and vanilla. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla beat on medium speed until well-combined, about 1 minute.
5. Add the flour. Stop again and scrape down the sides of the bowl. Add the flour mixture and mix on low speed until just incorporated, about 30 seconds.
6. Divide the dough. Remove the bowl from the mixer and give the dough a few stirs with a rubber spatula, scraping the bottom of the bowl, to ensure that all of the ingredients are evenly incorporated. Divide the dough into 2 equal portions, about 4 1/2 ounces each.
7. Chill the dough. Press each piece of dough into a 5×7-inch rectangle. Wrap each piece in plastic wrap and refrigerate until firm, about 1 hour.
8. Roll the dough. Working with 1 piece of dough at a time, remove the dough from the refrigerator and unwrap. Sandwich the dough between two pieces of parchment paper and roll out to 1/4-inch thick.
9. Cut the cookie bottoms. Use a 2-inch regular or fluted round cutter to cut as many rounds from the dough as possible. Place 12 rounds on a parchment paper-lined baking sheet and chill for 30 minutes. Repeat rolling and cutting the dough scraps, chilling the dough if it becomes too soft to get a clean cut. These rounds will be the bottoms of the cookies.
10. Cut the cookie tops. Roll the remaining rectangle of dough out like the first. Use the 2-inch cutter to make rounds again, then use a 1-inch cutter to make a hole in the center of each round. Remove the center rounds (these can be baked off separately); these will be the tops of the cookies. Place the tops on another parchment-lined baking sheet. Repeat rolling and cutting any dough and scraps and chill the cookie tops for 30 minutes.
11. Heat the oven. While the cookies are chilling, arrange 2 racks to divide the oven into thirds and heat the oven to 350°F.
12. Bake the cookies. Bake the cookies until lightly golden-brown, 9 to 11 minutes. Cool completely before filling.
13. Fill and decorate. Spread each cookie bottom with 1 teaspoon of raspberry jam and top with a cookie top. Use a fine-mesh strainer and sprinkle the tops of the cookies with powdered sugar just before serving.

Source: the Kitchn