Raspberry-Almond Linzer Cookies

Name: Raspberry-Almond Linzer Cookies
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 30
Cuisine: Global
Ingredients: 118 milliliters whole natural almonds (with skins); 1 teaspoons ground cinnamon; 158 milliliters seedless raspberry jam or red currant jelly

Raspberry-Almond Linzer Cookies requires roughly 3 hours from start to finish. Watching your figure? This gluten free, fodmap friendly, and vegan recipe has 35 calories, 1g of protein, and 1g of fat per serving. This recipe serves 30. A mixture of natural almonds, ground cinnamon, currant jelly, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Heat oven to 350°F with rack in middle. Line baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Spread almonds on a small rimmed baking sheet and bake until fragrantly toasty and nuts are golden on the inside (cut one open). Turn off oven. Cool almonds completely (you can speed this up by putting them in the freezer for 10 to 15 minutes).

Ingredients you will need

Almonds

Spread

Nuts

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Baking Sheet

Oven

Grind nuts with 1/2 cup of flour from cookie recipe in a food processor until finely ground, then transfer to a medium bowl.

Ingredients you will need

All Purpose Flour

Nuts

Equipment you will use

Food Processor

Bowl

Whisk in remaining 1 1/2 cups flour from recipe and whisk in cinnamon.

Ingredients you will need

Cinnamon

All Purpose Flour

Equipment you will use

Whisk

Follow the rest of the Buttery Sugar Cookie dough recipe to make the Linzer dough. Divide dough in half, and wrap each half in wax paper, shaping each half into a flattened rectangle, then store each in a resealable plastic bag. Chill dough until firm, at least 2 hours.

Ingredients you will need

Sugar Cookie Dough

Dough

Wrap

Equipment you will use

Ziploc Bags

Wax Paper

Heat oven again to 350°F with rack in middle. Line baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

While oven heats, roll out 1 piece of dough (keep remaining dough chilled) between two large sheets of wax paper to 1/8 inch thick. (If dough becomes too soft to roll out, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.)

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Sheet

Wax Paper

Oven

Peel back top sheet of wax paper and cut out as many 3-inch cookies with cutter as possible. Then cut 1-inch openings in the center of half the cookies.

Ingredients you will need

Equipment you will use

Wax Paper

Transfer cookies, as cut, to a lined baking sheet, arranging them 1 inch apart. (If dough becomes too soft to remove the cookies, quick-chill the dough in freezer or chill in refrigerator again on a baking sheet.)

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Gather, reroll, and chill scraps to form more cookies.

Ingredients you will need

Freeze or chill cut-out cookies on baking sheet until firm before baking.

Ingredients you will need

Equipment you will use

Baking Sheet

Bake cookies, one sheet at time, until edges are golden, 6 to 9 minutes.

Ingredients you will need

Equipment you will use

Oven

Let cookies cool on sheet 2 minutes.

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Transfer cookies with a metal spatula to a rack to cool completely.

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Equipment you will use

Spatula

Repeat with remaining piece of dough. (Cool sheets and use fresh parchment for subsequent batches.)

Ingredients you will need

Dough

Spread about 1 teaspoon jam on all the solid round cookies (without holes). Lightly dust rings (cookies with holes) with confectioners' sugar using a wire-mesh sieve.

Ingredients you will need

Powdered Sugar

Spread

Jam

Equipment you will use

Sieve

Set rings over jam to form sandwiches.

Ingredients you will need

Jam

•For the cleanest edges, keep freezing or chilling the dough between the sheets of wax paper whenever it gets soft, and freeze or chill the cut out cookies before baking them.•Cookies keep in an airtight container in single layers, separated by wax paper, in a cool place 5 days.

Ingredients you will need

Cut Out Cookies

Dough

Equipment you will use

Wax Paper