1. Preheat oven to 350ºF/175ºC and line 2 baking sheets with parchment paper or silicone mats. 2. In a bowl, sift flour, almond flour, salt, and cinnamon and whisk together. 3. In a stand mixer bowl, or in a separate bowl with an electric mixer, beat the butter with the granulated sugar until light and fluffy. 4. Add the egg and vanilla extract, mixing well in between. 5. Add flour mix and mix on low, just until incorporated. 6. Roll out the dough to a 1/8″/3mm thickness and chill in the freezer for 10-15 minutes. 7. Once chilled, cut the dough with cookie cutters of desired shape and cut cutouts on half of the shapes. Place on baking sheets (they can be placed next to each other). 8. Repeat process with leftover dough. 9. Chill the dough again for 30 minutes in the refrigerator. 10. Bake for 11-13 minutes, until lightly golden. 11. Allow to cool on the baking sheet for 5 minutes, then transfer the biscuits to a rack to cool completely.
**Assembling the cookies:**
1. Flip the baked biscuits without the cutouts so that the bottom is facing up, and spread a thin layer of jam on them. Then, place the cutout shapes on top of them. 2. Dust with powdered sugar. If the powdered sugar is not absorbed into the jam center, lightly dab it with the back of a moistened spoon. 3. Enjoy!
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Linzer Cookies
Yield: approx. 24 cookies
See how I made them [here](https://youtu.be/ey33HkzITrc).
**Ingredients**
* 250g all purpose flour
* 65g almond flour
* 1/2 tsp salt
* 1/2 tsp cinnamon
* 200g unsalted butter, room temperature
* 150g granulated sugar
* 1 egg
* 1 tsp vanilla extract
* 175g Raspberry jam, warmed
* Powdered sugar, for dusting
**Method**
1. Preheat oven to 350ºF/175ºC and line 2 baking sheets with parchment paper or silicone mats.
2. In a bowl, sift flour, almond flour, salt, and cinnamon and whisk together.
3. In a stand mixer bowl, or in a separate bowl with an electric mixer, beat the butter with the granulated sugar until light and fluffy.
4. Add the egg and vanilla extract, mixing well in between.
5. Add flour mix and mix on low, just until incorporated.
6. Roll out the dough to a 1/8″/3mm thickness and chill in the freezer for 10-15 minutes.
7. Once chilled, cut the dough with cookie cutters of desired shape and cut cutouts on half of the shapes. Place on baking sheets (they can be placed next to each other).
8. Repeat process with leftover dough.
9. Chill the dough again for 30 minutes in the refrigerator.
10. Bake for 11-13 minutes, until lightly golden.
11. Allow to cool on the baking sheet for 5 minutes, then transfer the biscuits to a rack to cool completely.
**Assembling the cookies:**
1. Flip the baked biscuits without the cutouts so that the bottom is facing up, and spread a thin layer of jam on them. Then, place the cutout shapes on top of them.
2. Dust with powdered sugar. If the powdered sugar is not absorbed into the jam center, lightly dab it with the back of a moistened spoon.
3. Enjoy!