Linzer Cookies
Ingredients
The cookie dough
-
1
cup
slivered almonds or hazelnuts, toasted
-
1
cup
all-purpose flour
-
¼
teaspoon
salt
-
½
cup
unsalted butter, softened
-
½
cup
granulated sugar
-
1
large
egg yolk
-
1
teaspoon
vanilla extract
The filling
-
½
cup
seedless raspberry jam
-
to taste
powdered sugar for dusting
Instructions
- Process the hazelnuts or almonds until finely ground and set aside.
- Whisk together flour and salt in a small bowl.
- Beat butter until pale and fluffy, then add sugar and mix well.
- Incorporate egg yolk, vanilla, and ground almonds into the mixture.
- Add the flour and salt mixture and beat until just combined.
- Divide the dough, wrap in plastic, and refrigerate for at least one hour.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Roll out one portion of dough to ¼-inch thickness and cut out cookies.
- Cut holes in half of the cookies and transfer to the baking sheets.
- Bake for about 12 minutes until lightly golden, then cool completely.
- Spread raspberry jam on the bottom halves and dust the tops with powdered sugar before assembling.
Nutrition Facts (estimated)
Servings
12 sandwich cookies
Calories
235
Total fat
13g
Total carbohydrates
28g
Total protein
3g
Sodium
55mg
Cholesterol
36mg
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