Linzer cookies
Heartwarming Linzer Cookies for Special Occasions
Ingredients
- 110 g (1/2 cup) unsalted butter/ plant butter at room temp, softened
- 60 g (1/4 cup) powdered sugar
- 50 g (1/4 cup) caster sugar
- 1 egg or egg substitute see blogpost
- 1 tsp vanilla bean paste
- 1/8 tsp fine salt
- 70 g (1/2cup) almond flour
- (1 1/2 cup) all purpose flour
- 1/4 cup baking powder
- Powdered sugar for dusting
- 1/2 cup raspberry jam, seedless see blogpost
Instructions
Make the cookie dough
- In the bowl of a stand mixer, beat butter until smooth (1 min).
- Add sugars and beat until fluffy and light in color (5 min).
- Scrape down the sides of the bowl and beat in the egg and vanilla until well combined.
- Mix in the almond meal just until combined.
- Turn the dough out onto plastic wrap, and shape into a disk. Refrigerate for at least 1 hour.
- Preheat oven to 180C degrees.
- Roll out dough into 4mm height on a lightly floured surface.Cut out an even number of cookies with a cookie cutter. Use a smaller, decorative cutter to cut a shape out of the center of half of the cookies.
- For perfectly shaped cookies, refrigerate cut out cookies for 15 minutes.
- Bake for 8 minutes, until they are lightly browned on the bottom.
- Bake for 8 minutes, until they are lightly browned on the bottom.
- Let cool down a few minutes on baking tray then transfer to a cooling rack to cool completely.
Assembly
- Spread 1 tsp of jam onto the bottom cookies and sandwich the cut-out cookie on top. Then, dust with powdered sugar.