Recipes
Linzer Cookies
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- Ingredients:
- 1 ⅓ cup Arrowhead Mills All-Purpose Flour
- ¾ cup Almond Flour
- 12 tablespoons Butter
- ½ cup Granulated Sugar
- 1 large Egg Yolk
- 1 ½ teaspoons Vanilla Extract
- ¼ teaspoon Fine Kosher Salt
- Zest of 1 Lemon
- Raspberry Jam + Ginger/Orange Marmalade (filling)
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- Directions:
- Beat butter, sugar and lemon zest until light and fluffy (about 3 minutes). Add egg yolk and vanilla and stir until just combined.
- In a separate bowl, combine all your dry ingredients.
- Add flour to your wet mixture and stir until just combined. (Do not over mix)
- Divide dough in half and shape each half into a disc. Wrap and place in fridge until cold + firm (about 1 hour).
- Take one disc out at a time, give it 2-5 minutes to be soft enough to roll, and roll it out to ⅛” thick on parchment paper. Transfer to freezer for 5 minutes.
- Cut cookies, and transfer to parchment lined cookie sheet. (If the dough is too soft, put in the freezer another few minutes before transferring the cookies)
- In a 350° F oven, bake cut cookies for 12-15 minutes or until the edges just start to turn golden.
- Allow to rest on pan for 5 minutes before transferring to a cooling rack.
- Turn the cookies with the holes in them onto a cookie sheet and sift confectioners’ sugar over the top. Flip the remaining cookies flat side up and spoon 1/2 teaspoon of jam into the center, spreading it gently. Place sugar-dusted cookies on top.
- Enjoy!
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