heart-shaped linzer cookies
Ingredients (yields 10 sandwich cookies)
200 g butter
106 g sugar
1/2 t vanilla extract
1/2 t almond extract
260 g flour
40 g almond meal
Powdered sugar and raspberry jam for assembly
1. Make the almond meal! Unless you bought some. To make it, blanch almonds by submerging them in boiling water for just a minute so that you can easily remove their skins. Then put them in a food processor until it you have small almond pellets, because you want to stop processing them before it gets to the almond butter phase. If the chunks start to get bigger, you've gone too far. Go farther and make almond butter. If not, though, you've got fresh almond meal.
2. Beat the butter in the stand mixer until it's smooth, then add the sugars. When those are combined, toss in the extracts.
3. Add the flour and almond meal, and mix until a smooth dough forms around the paddle.
4. Wrap the dough tightly in plastic wrap and let it chill in the fridge for at least an hour before you roll it out.
5. Preheat the oven to 350. Cut out your cookies, put them in for 6 minutes, rotate, then go another 6 minutes.
6. Once they're cool, shake powdered sugar onto your top layers and spread a thin layer of jam on the bottom ones. Form your sandwiches, then, using a pastry bag fitted with a wide, round hole and filled with jam, add your dollops to the center. This is best Linzer formation technique that I have found.