Linzer Sandwich Cookies (Print Version)
# Ingredients:
→ Dough Mix
01 -
226g (1 cup) butter, softened and unsalted
02 -
100g (1/2 cup) regular white sugar
03 -
3 tbsp packed light brown sugar
04 -
A pinch (1/4 tsp) of cinnamon powder
05 -
1 1/2 tsp vanilla essence
06 -
250g (2 cups) plain all-purpose flour
07 -
67g (2/3 cup) almond meal/flour
08 -
1 tbsp cornflour
09 -
1/2 tsp table salt
→ Fill & Finish
10 -
160g (1/3 cup) raspberry preserves
11 -
Icing sugar for sprinkling on top
# Instructions:
01 -
Whip butter, sugars, and cinnamon until creamy. Stir in vanilla. In a separate bowl, mix dry stuff, then blend it slowly into the butter mix.
02 -
Form dough into two discs, wrap tightly with plastic, and pop in the fridge for a minimum of half an hour.
03 -
Roll out dough to about 1/8-inch thickness. Use a 2.5-inch cutter to make circles. In half of those, cut small hearts. Lay pieces on lined trays.
04 -
Bake for around 9-10 minutes at 350°F until edges look slightly golden. Let them cool entirely before the next step.
05 -
Sprinkle sugar over cookies with hearts cut out. Spread jam on full circles and press the heart tops onto them to finish.
# Notes:
01 -
Almond flour can be swapped for extra cornstarch to skip nuts.
02 -
You can prepare the dough and store it in the fridge for up to 5 days.
03 -
Try fillings like hazelnut spread or melted chocolate for variety.