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A refreshing treat, these raspberry filled Linzer Cookies are a perfect treat to enjoy with your glass of sun tea this summer.
You will need:
- 1 Cup whole natural almonds
- 3/4 Cups sugar
- 2 Cups all-purpose flour
- 1/2 Tsp salt
- 1 Tsp ground cinnamon
- 1 1/2 Sticks unsalted butter
- 2 Egg yolks
- 1 Tsp vanilla extract
- 1/2 Cup raspberry jam
- Powder sugar for dusting
Preheat oven to 350 degrees. Bake almonds for 10 minutes and set aside.
Ground the almonds and a 1/4 cup of sugar together in a food processor. In a large bowl sift the flour, salt, and cinnamon and shake to mix.
Beat in the butter and remaining 1/2 cup of sugar with a hand mixer until light and fluffy. Mix in the egg yolks and vanilla extract. Add in the almonds and butter and mix until well combined.
Cover dough with plastic wrap and refrigerate for 2 hours.
Line a baking sheet with parchment paper. Roll out the dough on a lightly floured surface. Cut out cookies with a round 3-inch cookie cutter. Use a smaller cookie cutter to cut out holes in the centers of half of the cookies.
Bake for 10-12 minutes until lightly brown on the edges.
Remove from oven and let cool. Take the powdered sugar and lightly dust the tops of the cookies with center holes.
Fill a piping bag with raspberry jam. Spread the raspberry jam on the bottoms of the full cookies. Sandwich the cookies together with the cut-out cookie on top. Fill the centers by squeezing the jam from the piping bag.
Serve and enjoy.
Tip: Raspberry jam can be swapped out with blackcurrant jam.
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