Linzer Cookies

Ingredients

• 2 cups Almond Flour
• 1/2 cup Gluten-Free All-Purpose Flour Blend
• 1/2 cup Granulated Sugar
• 1/2 cup Unsalted Butter, cold and cubed
• 1 Egg Yolk
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Almond Extract
• 1 teaspoon Lemon Zest
• 1/4 teaspoon Salt
• 1/2 cup Raspberry Jam
• 2 tablespoons Powdered Sugar

Instructions

1. 1

   In a large bowl, whisk together almond flour, gluten-free flour, sugar, and salt.

2. 2

   Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

3. 3

   In a separate small bowl, whisk together the egg yolk, vanilla extract, almond extract, and lemon zest.

4. 4

   Add the wet ingredients to the dry ingredients and mix until a dough forms. Be careful not to overmix.

5. 5

   Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

6. 6

   Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

7. 7

   On a lightly floured surface (using gluten-free flour), roll out one disc of dough to about 1/8-inch thickness. Use Linzer cookie cutters to cut out cookies. Cut out centers in half of the cookies.

8. 8

   Place the cookies on the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden.

9. 9

   Let the cookies cool completely on the baking sheets.

10. 10

    Spread raspberry jam on the flat side of the solid cookies. Dust the cookies with the cut-out centers with powdered sugar. Top the jam-covered cookies with the powdered sugar-dusted cookies.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.