Ingredients

The following ingredients have 4 Servings
  • 1 cup blanched almond slivers
  • 3/4 cup granulated sugar, (divided)
  • 2 cups all purpose flour ((260 grams))
  • 1/2 teaspoon table salt
  • 1 tablespoon lemon zest
  • 1 cup (2 sticks) unsalted butter, (softened)
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • 2 large egg yolks
  • optional (1 teaspoon cinnamon)
  • powdered sugar to dust over cookies
  • 1/2 - 3/4 cup raspberry jam or preserves, (lemon curd, or Nutella)

Instruction

  • Heat oven to 350 degrees Fahrenheit.
  • Spread almonds out on a baking sheet, and toast for 5-6 minutes, until golden brown.
  • Remove and pour nuts into the bowl of a food processor and let cool for at least 15 minutes.
  • Add 1/4 cup of the sugar and pulse until the nuts become finely ground.
  • Whisk the flour, salt, lemon zest, and cinnamon (if using) together then set aside.
  • Cream the butter and the remaining 1/2 cup sugar together in a large mixing bowl just until it becomes pale yellow.
  • Beat in vanilla and the egg yolks until well combined.
  • Mix in the ground almonds.
  • Add the dry ingredients and mix just until combined.
  • Remove the dough from the bowl, divide it in half, then flatten it into two discs and place each half into a zip-top bag or wrap in plastic wrap.
  • Refrigerate the dough for about 15-20 minutes.
  • Dust a cutting board with flour or use a silicone mat.
  • Roll 1 disc of chilled cookie dough out to 1/8 inch thickness onto the cutting board or silicone mat.
  • Cut out as many shapes as you can using Linzer cutters or cookie cutters.
  • Remove excess dough, re-roll, and continue to cut out shapes.
  • Chill cut-outs in the freezer for 5-10 minutes.
  • Move cookies to a parchment lined baking sheet. (see tutorial for tips)
  • Bake for 8-12 minutes until lightly golden brown. The time will depend on the size of the cookies.
  • Roll the remaining disc of dough and cut out the same number and same shapes as before re-rolling as needed using the Linzer cutter fitted with the small cutter (which will cut the hole at the same time) or using traditional cookie cutters.
  • If needed, cut a smaller hole in the center of each cookie using 1/2 inch to 1-inch cutters.
  • Remove excess dough re-roll and cut out more cookies.
  • Freeze the cut-out dough for 5-10 minutes then move to a parchment paper-lined baking sheet.
  • Bake for about 8-12 minutes until lightly golden brown.
  • Allow all the cookies to cool completely.
  • Dust the cookies with the holes in the middle with powdered sugar.
  • Spread preserves, jam, curd, or chocolate spread on the whole cookies.
  • Place one powdered sugar-dusted cut-out cookie on top of the jam and gently sandwich the cookies together.