Linzer cookies recipe with ground almonds and raspberry jam.
- 3/4 cups butter (1 1/2 sticks), room temperature
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
- 1 1/2 cups finely ground blanched almonds or hazelnuts
- 2 1/4 cups cake flour (can sub all purpose flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 6 ounces raspberry jam, or other red preserve (I used quince jelly)
- Powdered sugar
1 Beat butter, sugar, egg mixture: Beat the butter in a standing electric mixer until fluffy. Add sugar and continue beating. Beat in the egg, lemon zest, and vanilla extract. Mix in the ground nuts.
2 Make dough: Whisk together the flour, ground almonds, baking powder, and cinnamon. Add to butter sugar egg mixture a third at a time, beating well after each addition.
3 Chill dough: Form the dough into disks, wrap with plastic wrap and chill for 1 hour.
4 Roll out dough between two sheets of parchment paper to 1/8-inch thickness. Put rolled dough (still between parchment paper) in the freezer for 5-10 minutes to firm up before cutting.
5 Preheat oven to 350°F.
6 Cut out base and center cookie shapes: Cut out the base cookie shapes. Cut out the centers of half the disks with a smaller cookie cutter shape. Re-roll scraps and repeat.
7 Bake for 12 minutes at 350°F or until edges turn golden. Cool on a wire rack.
8 Heat the jam or jelly and spread the solid disks with a layer of the hot preserves. Place the top layer cookie over the bottom, pressing down lightly.
9 Sprinkle with powdered sugar, then fill the holes with more preserves. Let set slightly before serving.