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Linzer Cookies

  1. Preheat the oven to 350 degrees F (177 degrees C).
  2. Toast the almonds on a baking sheet for about 8-10 minutes (or until lightly browned).
  3. Place in a food processor and process until finely ground.
    • 1 cup (100 grams) almonds
  4. Sift together and set aside.
    • 2 cups (280 grams) all purpose flour
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon salt
  5. Beat until light and fluffy (approximately 3 minutes).
    • 1 cup (227 grams) (2 sticks) unsalted butter, room temperature
    • 2/3 cup (135 grams) granulated sugar
  6. Beat in:
    • 1 egg
    • 1 teaspoon pure vanilla extract
    • Zest of 1 lemon
  7. Beat in ground nuts.
  8. Add sifted flour mixture and mix with a spatula. Make the dough in to a brick shape, wrap with a sheet of plastic and refrigerate for 30 minutes. At this point, you can keep the dough in the refrigerator for a few days or freeze.
  9. Preheat the oven to 350 degrees F (177 degrees C).
  10. On a lightly floured plastic sheet roll out the dough until it is about 1/8 inch (0.5 cm) thick. Detach the dough from the plastic sheet and place on a floured surface. Using a 2 to 3 inch (5 to 7.5 cm) cookie cutter (round, square, heart, etc.) cut out the dough. Place the cookies on the pan. Use a smaller cookie cutter to cut out the centers of half of the cookies on the baking sheet.
  11. Bake for 7~10 minutes at 350 degrees F (177 degrees C) or until the edges of the cookies are slightly brown.
  12. Sprinkle powder sugar on the cookies with holes. Spread jam thinly on the cookies and make sandwitches with cookies with holes. Fill the holes with some more jam.
  13. Note: If using strawberry preserve, heat the preserve in a microwave until warm. Strain to remove any lumps of fruits. Let it cool.
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