Ingredients

The following ingredients have 4 Servings
  • 10.6 ounces All Purpose Flour
  • 3.5 ounces Powdered Sugar (aka icing sugar)
  • 5.3 ounces Almond Flour (*see Notes)
  • pinch Cinnamon (and/or clove, lemon zest, vanilla)
  • 7 ounces soft Butter
  • 2 Egg Yolks
  • 2-3 Tablespoons Water
  • 3.5 ounces Jelly or Jam (an estimate, I use red currant jelly)
  • Powdered Sugar

Instruction

  • Combine the all-purpose flour, almond flour, sugar, cinnamon, and other seasonings in a bowl. Make a mold and add the egg yolk together with the soft butter and water
  • Mix it all well and create a smooth nonsticky dough. Add more or less water, I just pour in water, batch by batch while mixing it all up, that way the dough won't turn out too wet or too dry.
  • Keep it to cool for at least 30 mins in your fridge. One hour is even better.
  • Preheat your oven to 350° Fahrenheit/ 180° Celcius just before you intend to roll out your dough.
  • Take out your dough and cut into 2 halves. Roll out both doughs to a 3-millimeter thickness and cut out with the cookie cutters.
  • Cut out the base with the larger cookie cutter and the top with the three dots cookie cutter or any other Linzer cookie cutter/ smaller sized cookie cutter of your choice. For each base, there should be a top, because they will have to be sandwiched to create your Linzer.
  • Bake them at 350° Fahrenheit/ 180° Celcius! for about 8 minutes or until golden but not brown.
  • Keep them to cool for 5 minutes or so. When they are still hot, sprinkle powdered sugar over the cookie tops.
  • Take a base and spread jam or jelly over it. Close the cookie with the sugar sprinkled tops to form Linzers.
  • Store in a parchment-lined tin box or in airtight containers (depends on your climate, see post)