Linzer Cookies
Bring a bit of Austria into your home for Christmas with these wonderful Linzer Cookies. Nutty and crunchy base and a tangy jam to accompany them. Perfect!
Yield: 45 cookies
Ingredients:
Cookie dough
- 2½ cups flour
- ⅔ cup almonds, finelly chopped or almond flour
- ½ tsp baking powder
- ¼ tsp cinnamon
- 1 pinch salt
- 1 cup butter (225 g)
- ½ cup sugar
- 1 tsp vanilla extract
- 1 egg large
Cookies
- 1 jar jam any kind you like
- 2 tbsp powdered sugar for dusting the tops
Instructions
Cookie dough
- Mix together dry ingredients and set aside.
- Whip the butter and sugar with a mixer until the sugar melts. (2-3 mins). Add the vanilla and the egg and mix again until smooth and fluffy.
- Add dry ingredients and mix until you have a dough-like consistency. The dough should be crumbly.
- Form a dough ball and cut in half, flatten the 2 halves with your hand and wrap them in cling film. Place them in the fridge for 30 minutes.
- Take the dough out, allow it to soften slightly (5 minutes), place the dough in between two parchment paper sheets and roll into a 0.5 cm thick sheet.
- Cut an even number of shapes with you cookie cutters, half full, half with a whole in the middle - heart, star etc. Place the cokies in a tray lined with baking paper and back in the fridge for 10 minutes, so the cookies won't melt in the oven.
- Bake the cookies in the pre-heated oven at 175°, 8-10 minutes or until golden. The tops might need less than the bottoms. Allow the cookies to cool completely before taking them out of the tray.
Assembling the cookies
- Dust the tops with powdered sugar. Spread jam on the bottoms, then stick them together!
