Linzer Augen
Ingredients
- Servings: 2
- cookies:
- 1 cup whole almonds
- 3/4 cup sugar, divided
- 2 cups all-purpose flour
- 1 lemons, zested
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter at room temperature
- 2 large egg yolks
- 1 teaspoon vanilla extract
- topping:
- 1/2 cup confectioners' sugar
- 1/4 cup raspberry jam, stirred well, or more as needed
Recipe
Preparation Time: 40 mins
Cook Time: 20 mins
Ready Time: 4 hrs
- place oven rack in the center position. preheat oven to 350 degrees f (175 degrees c). spread almonds onto a baking sheet.
- bake in the preheated oven until almonds are lightly toasted, 8 to 10 minutes. remove from oven and cool.
- pulse almonds with 1/4 cup sugar in a food processor until finely ground.
- whisk flour, lemon zest, cinnamon, and salt together in a bowl. beat butter and remaining 1/2 cup sugar together in a separate bowl until light and fluffy; beat in egg yolks, vanilla extract, ground almond mixture, and flour mixture until just combined. cover bowl with plastic wrap and refrigerate until firm, 3 to 12 hours.
- preheat oven to 350 degrees f (175 degrees c). line 2 baking sheets with parchment paper.
- roll dough into a rectangle about 1/4-inch thick on a lightly floured surface; cut into cookies using a 3-inch cookie cutter. place cookies about 1-inch apart on the prepared baking sheets. cut the centers out of half the cookies using a smaller cookie cutter.
- bake in the preheated oven until cookies are lightly browned around the edges, about 12 minutes. cool completely on a wire rack.
- place the cut-out cookies on a baking sheet and lightly dust with confectioners' sugar. spread a thin layer of jam onto the full cookies. place the cut-out cookies on top of the full cookies; gently sandwich them together. spoon more jam into the cut-out area.
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