Linzer Sandwich Cookies
- 2 2/3 cups all-purpose flour
- 1 cup almond flour
- ¾ teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 cup 2 sticks unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk plus 1 tablespoon orange juice
- 1-2 tablespoons water if dough is too dry
- 1 cup raspberry jam
- Confectioners’ sugar for dusting
- Whisk together both flours and spices in a medium bowl and set aside.
- In the bowl of an electric mixer, using the paddle attachment, cream the butter and sugar until somewhat light – approximately 1 minute. Add yolk and orange juice, and blend well. On low speed, add dry ingredients and blend until a dough forms. If dough is still too crumbly, add another 1-2 tablespoons water if needed.
- Wrap dough in plastic wrap and press it into a 1-inch thick disc. Refrigerate approximately 1 hour.
- Preheat oven to 350 degrees Fahrenheit.
- Divide dough in half. Roll one half onto a lightly floured work surface about ¼-inch thick. Cut out 3-inch rounds using a fluted round cookie cutter or any cookie cutter you desire. Use a smaller fluted round cookie cutter or a pastry tip to create a hole or holes in half of the cookie rounds.
- Place cookies onto a parchment-lined sheet pan about 1-inch apart.
- Roll out remaining half of dough as described in step 5-6.
- Bake cookies for 11-14 minutes, or until pale brown. Cool completely.
- Stir the jam in a bowl to thin out a bit – this will make spreading it easier.
- Place all the fluted rounds with cutouts on one sheet pan lined with waxed paper. Dust generously with confectioners’ sugar.
- On a second sheet pan, place all the solid cookie rounds. Using a small offset spatula spread approximately 1-1 ½ teaspoons jam over the solid rounds.
- Carefully place a sugared cut out on top of each cookie with jam.
- Store between pieces of parchment paper in an air-tight container.
Makes approximately 1 ½ dozen 3-inch diameter cookies