Linzer cookies originates in Austria. They remind of sandwiches made of shortbread cookies and jam.
I used home-made tomato and cranberry jam and added a bit of cinnamon to it.
Ingredients:
- 280 g of all-purpose flour
- 50 g of sugar
- 25 g of almonds
- a pinch of salt
- 1 teaspoon of lemon spice
- 1 teaspoon of vanilla extract
- 3 tablespoons of cold water
- 70 g of tomato jam with berries
- 1 teaspoon of icing sugar
Preparation:
- Siift flour through a sieve in a bowl.
- Crush almonds and add it to the flour.
Add sugar, salt and lemon spice (or zest of half a lemon).
- Add cold butter and mix it with the dry ingredients, using a fork.
- Mix vanilla extract with 3 tablespoons of water (or plant based milk) and add it to the bowl.
- Knead the dough with your hand, until the butter softened up enough to combine it in a sticky dough.
Don't add too much flour to it, otherwise the dough will get dry. - Wrap it in a bag and place it in a fridge for at least one hour.
- Roll it very thin (about 3-5 mm).
Cut the cookies out and cut out the middle of half of the cookies with a smaller cookie cutter.
- Place them on a baking tray and bake for 10-12 minutes at 180°C.
- When the cookies are baked, place them on a cooling rack.
- Heart up 70 g of jam. Place 1 teaspoon of jam on each whole cookie and cover it with the ones that are cut out in the middle.
The jam will work as a glue. Let the jam cool down a bit to make them stick together.