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Linzer tart

SERVINGS
18 sandwich cookies Servings
RATE THIS RECIPE
(0)
SERVINGS
18 sandwich cookies Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1/2 cup butter
  • 1/2 cup shortening
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 2 teaspoon egg yolks
  • 1 cup almond meal (you can use hazelnut as well)**
  • 2 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup raspberry jam, as needed
  • Chef notes

    Chrissy learned how to bake from her mom. While not a standard Christmas cookie, these treats are special in her circle because they remind her of travelling with her friends to Germany. Chrissy's first trip was in 2005 to Munich. Upon arriving at the train station in the midst of their 6-country/2 week backpacking tour, she and her friends stopped by a bakery/food court kiosk and tried the cookie and fell in love with it. But because Chrissy and her friends don't travel to Germany all the time she decided she had to learn to make the cookies on her own. So she tested out recipes and her taste-testers were the friends she travelled with. This recipe got their thumbs up.

    Preparation

    Baking Directions:

    Beat the butter and sugar until light and fluffy.

    Add the eggs and vanilla.

    In a separate bowl, combine the almonds, flour, cinnamon, salt and lemon zest.

    Add this to the egg mixture.

    Divide the dough in half, cover with plastic wrap and refrigerate until firm, an hour or up to two days.

    Preheat the oven to 350 degrees.

    Remove one ball of dough from the fridge at a time to roll, otherwise it will get too soft.

    On a lightly floured surface, roll dough to about ¼" thick.

    Using a 3" cookie cutter, cut out the cookies, cutting a smaller hole in half of them.

    If the dough gets too soft, put them in the fridge for about 10 minutes.

    This will prevent the dough from spreading too much in the oven.

      Place about 1" apart on a cookie sheet and bake 10-12 minutes until they are lightly browned.

    Cool on a cookie sheet.

    Repeat with remaining dough.

    Once the cookies have cooled, spread one whole cookie with jam and top with a holed cookie.

    Dust with powdered sugar.

    Tips:

    If you can't find almond meal, toast 1 cup almonds for about 8-10 minutes until lightly browned.

    Once cool, place nuts in a food processor with ¼ cup of the sugar and pulse until finely ground.