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Almond Linzer Cookie Hearts with Blackberry Jam

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ImageAlmond Linzer Cookie Hearts with Blackberry Jam

3/4 cup ground almonds
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
seedless blackberry jam

In a medium bowl, whisk together dry ingredients: ground almonds, flour, baking powder, salt, and cinnamon.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy. Add egg and extracts; mix until combined. Add the dry ingredients a little at a time on low speed, scraping down the sides of the bowl. Mix until combined.

Form dough into two disks and wrap in plastic. Refrigerate for at least 1 hour before rolling.

Preheat oven to 350 degrees F. Line baking sheets with oven-safe parchment paper or Silpats.

Roll out one disk of dough between two pieces of plastic wrap to about 1/8-inch thickness. Keep second disk in refrigerator until ready to roll. Cut out cookies and transfer to lined baking sheet, arranging no more than 1 inch apart. Cut out centers of half the cookies. Reshape scraps of dough into a disk, wrap in plastic, and keep in refrigerator until ready to roll again.

Bake cookies until golden, about 10 to 15 minutes. Let cool completely. Spread cookie bottoms with about 1 teaspoon of jam and cover with top, squeezing together and removing any excess that comes out.

Yield: 24 sandwiched cookies.

- Recipe courtesy of Joseph Erdos

 

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