Linzer Cookies are a classic Christmas cookie! Buttery almond cookies are sandwiched with raspberry preserves and sprinkled with confectioner's sugar for a gorgeous finish.
Don’t over food process the almonds - they will start to turn into butter. Pulse in the food processor for about a minute or about 30 pulses. I used slivered or sliced almonds instead of whole almonds because they are easier to toast and grind!
Dough may also be rolled out between 2 pieces of plastic wrap, instead of parchment paper. The press and seal works great for this!
TOOLS: I use this Wilton Linzer Cookie Cutter Set (under $15 on Amazon). The fun shapes make it perfect to use for Valentine's Day or 4th of July too! You could use a small biscuit cutter (and a small canoli tube for the center) to cut your cookies out.
Cookies will last in an airtight container, with parchment paper placed between the layers of cookies, at room temperature for about one week.
Freeze unfilled cookies in airtight container for about a month. Let them defrost at room temperature before filling.
Can I chill the dough first and then roll it out? You can. We tried it both ways and found that both the rolling and cutting was easier when it was rolled out prior to chilling. However, if you want to chill the dough first, roll the chilled dough between 2 sheets of floured parchment, fixing any cracks in the dough by pressing it together with your fingers. Depending on how quickly the dough warms, you may have to chill it again before transferring the cut cookies to the baking sheet.
Can I use a different flavor preserve? Yes! Apricot or strawberry are good as well. You can also try lemon curd or even a hazelnut spread.
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
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