Raspberry Linzer Cookie Hearts (makes 6 large sandwich cookies)
adapted from Joy of Baking.com
1 cup blanched almond slivers
1/4 cup granulated sugar, plus 1/2 cup
2 cups all purpose flour (260 grams)
1/2 teaspoon cinnamon
1/2 teaspoon table salt
1 tablespoon lemon zest
1 cup (2 sticks) butter, softened
1 teaspoon pure vanilla extract
2 large egg yolks
powdered sugar, to dust over cookies
1/2 -3/4 cup raspberry jam
Heat oven to 350 degrees Fahrenheit. Spread almonds out on a baking sheet, and toast until golden brown, about 5 minutes. Allow nuts to cool completely.
Combine almonds and 1/4 cup sugar in a food processor and pulse until the nuts are finely ground.
Whisk flour, cinnamon, salt, and lemon zest together.
Cream butter and 1/2 cup sugar then add the vanilla and egg yolks and mix until combined. Stir in the almonds and mix thoroughly. Add flour and mix just until combined.
Remove half the dough from the bowl, flatten into a disc, wrap in plastic wrap and refrigerate. Repeat with remaining dough.
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