linzer augen

Ingredients

• Servings: 2
• cookies:
• 1 cup whole almonds
• 3/4 cup white 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 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 white 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 white 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 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.