Ingredients
- All-purpose Flour: 2 cups, sifted
- Ground Almonds: 1 cup
- Unsalted Butter: 1 cup, softened
- Granulated Sugar: 1/2 cup
- Egg Yolks: 2 large
- Vanilla Extract: 1 teaspoon
- Lemon Zest: 1 teaspoon, freshly grated
- Cinnamon: 1/2 teaspoon
- Salt: A pinch
- Confectioners’ Sugar: For dusting
- Raspberry Jam: 3/4 cup, for filling
Instructions
- Combine Dry Ingredients: Mix flour, ground almonds, cinnamon, and salt in a bowl.
- Cream Butter and Sugar: In a separate bowl, cream together butter and granulated sugar until light and fluffy. Incorporate egg yolks and vanilla extract, mixing until smooth.
- Merge Mixtures: Gradually add the dry ingredients to the wet mixture, ensuring not to overmix.
- Chill the Dough: Wrap the dough in plastic and refrigerate for at least an hour.
- Roll and Cut: Roll out the dough to about 1/8 inch thickness, using your Linzer cookie cutters to create the bottom and cut-out top cookies.
- Bake: Preheat your oven to 350°F (177°C) and bake cookies for 10-12 minutes or until lightly golden.
- Assemble: Once cooled, spread raspberry jam on the bottom cookies and gently press the cut-out top cookies on the jam-layered bottoms.
Notes
- Storing Before Assembly: If not assembling immediately, store the baked cookies and jam separately. Place cookies in an airtight container with parchment paper between layers.
- Long-Term Storage: For longer storage, freeze the unassembled cookies. Wrap them tightly in plastic wrap and place in a freezer-safe container.
- Reheating: To refresh cookies, lightly toast them in an oven preheated to 300°F for 5-7 minutes. This helps revive the crisp texture.