Wednesday, October 17, 2012

Almond Linzer Cookies

Adapted from Martha Stewart
8 - 10 large cookies

2 cups flour
1/2 teaspoon baking powder
3/4 cup raw almond - finely ground 
2 tablespoons confectioners' sugar, plus more for dusting
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/2 cup sugar
1 teaspoon vanilla extract
1 egg
1/2 cup strawberry jam

Sit flour and baking powder in a bowl - set aside.
In an electric mixer, beat butter and sugar until fluffy.
Add confectioners' sugar,salt, ground almond, and cinnamon - mix further.

Add vanilla and egg.
Reduce speed to low, add flour mixture - mix until combined.
Divide dough in half, shape into disks, wrap in plastic and refrigerate for 1 hour.
Preheat oven to 375 degrees.
Roll out each dough on a lightly floured surface to 1/8 inch thick.
Refrigerate 20 minutes.
Cut out rounds. Cut out centers.
Arrange on a parchment-lined baking sheet, refrigerate for 15 minutes.
Bake for about 8 minutes.
Transfer to a wire rack to cool.
Heat jam in a small saucepan until reduced and thickened.
Sprinkle cutout cookies with confectioners' sugar.
Spread jam onto uncut cookies.
Top with cutout ones.
Can be stored in an airtight container for 2 days.


  1. These almond cookies look so delicious and good. I wish I could have some. :)

  2. I love cookies with almond and these look so pretty too. Just noticed your last post - I've never made biscotti but seeing these chocolate ones have made me want to have a go!


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