- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 1 cup confectioners' or glazing sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons almond or vanilla extract
- 1 cup almond flour
- 2 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1 large egg
- 1 cup seedless raspberry or apricot jam
- confectioners' or glazing sugar, for dusting
These delicate heart shaped gems are absolutely delicious and make a beautiful dessert and gift. After impulsively buying heart shaped cookie cutters, I was inspired to make linzer cookies. There are a lot of recipes out there, but I settled on the King Arthur version because the site has such reliably fabulous recipes and also because I had almond flour on hand. I am so happy that I tried this because they turned out beautifully. However, I will warn you that the dough is not easy to work with. I would recommend using a floured surface and leaving the dough in the refrigerator for several hours. Also if you cut the shapes directly on parchment paper, you won’t have to move the cutouts afterwards.
1) To make the cookies: Beat together the butter, sugars, baking powder, salt, cinnamon, and extract.
2) Mix in the nut flour, flour, and egg.
3) Divide the dough in half, wrap, and refrigerate for 60 minutes, for easiest rolling. Towards the end of the chilling time, preheat the oven to 375°F.
4) Roll the dough 1/8″ thick. Cut the dough into shapes with large linzer cutters. Use small cutters to cut a design out of the center of half the cookies.
5) Transfer the cookies to a parchment-lined baking sheet (or cut the hearts directly on the parchment paper)
6) Bake for 8 to 10 minutes, until lightly browned on the edges. Mine cooked perfectly at 8, but it definitely depends on your oven. Remove from the oven, and cool on a rack. While the cookies are cooling, make the filling.
7) Lightly dust the cookies with cutout centers with confectioners’ sugar. Spread the solid cookies with 3/4 teaspoon Nutella or jam. Place a cutout cookie on top of each filled cookie. Let stand for several hours, until the filling is set.
These are so pretty and will stay fresh for a week. I filled them with organic raspberry jam and then put them in plastic sachets and tied them up with pink ribbon. I can’t wait to try some other shapes and fillings!