Ingredients:
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberry or strawberry jam
- Powdered sugar, for dusting
Instructions:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy
Add the egg and vanilla extract to the mixture, and beat until well combined
In a separate bowl, whisk together the all-purpose flour, almond flour, cocoa powder, baking powder, and salt
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms
Divide the dough into two equal portions, shape them into flat disks, and wrap them in plastic wrap
Refrigerate the dough disks for at least 1 hour or until firm
Preheat your oven to 350F 175C and line baking sheets with parchment paper
On a lightly floured surface, roll out one of the chilled dough disks to about 1/4 inch thickness
Using a 2-inch round cookie cutter, cut out as many cookies as possible, and place them on the prepared baking sheets
Use a smaller cookie cutter or a piping tip to cut out a smaller shape in the center of half of the cookies
These will be the tops of the linzer cookies
Bake the cookies for 10-12 minutes or until the edges are lightly golden
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely
Once the cookies are cooled, spread a thin layer of raspberry or strawberry jam on the flat sides of the solid cookies the ones without the centers cut out
Dust the tops the ones with the centers cut out with powdered sugar
Place the dusted tops on the jam-covered cookies to create the linzer cookie sandwiches
Enjoy your delicious chocolate almond linzer cookies!
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