These cookies are a treat! Something about the powdered sugar, the jam, the little hole cut into the top - they feel special. Last year, we made them at Christmas and determined that it would be a new tradition. Originally hailing from Linz, Austria, the Linzer Torte was traditionally an almond-based crust, filled with current preserves and topped with a lattice crust. This cookie adaptation was inspired by an Epicurious recipe, and features a hint of ground almonds in the crust. To bring in a Utah flare, fill the cookies with your choice of an Amour Spread.
Kristi Day 2 of our 12-Days of Christmas Cookies
1/2 cup whole almonds, toasted
1/2 teaspoon cinnamon
2 cups (250grams) all purpose flour
1 cup sugar
2 sticks unsalted butter (at room temperature)
1/2 teaspoon salt
1 teaspoon vanilla
1 large egg (at room temperature)
powdered sugar, for dusting
Toast almonds in a 350 degree oven for ~10 minutes or until fragrant. When cool, grind in a food processor with 1/2 cup flour. Mix in remaining 1 1/2 cups flour and cinnamon and set aside.
In a stand mixer, fitted with the paddle attachment, beat butter, sugar & salt. Add egg and vanilla, mix to combine. Add flour mixture and beat to incorporate.
Split dough in half to form two 1-inch thick discs. Wrap in plastic wrap and refrigerate for at least 2 hours.
Heat oven to 350 degrees
Dust your surface and rolling pin with flour and roll out the dough to 1/4-inch thickness using as much flour as needed to keep the dough from sticking. Cut out desired shapes and place on a cookie sheet. Freeze for several minutes until firm, then bake one sheet at a time for 6-9 minutes.
Cool, spread one cookie with jam, top with a second cookie and dust with powdered sugar.