LINZER TART COOKIES

3/4 cup unsalted almonds
1 1/2 cups sifted flour, divided
1/2 cup (1 stick) salted or unsalted butter, at room temperature
1/2 cup confectioners’ sugar
1 tsp grated lemon zest
1 egg
Raspberry jam (apricot jam is also excellent)
Sifted confectioners’ sugar, for dusting

Screen shot 2013-01-30 at 6.21.53 PM

1. In a mini-chopper or blender, chop almonds with 1/4 cup flour until fine (should take less than 30 seconds; for a crunchier, nuttier cookie, chop for just 15 to 20 seconds).

2. In a medium bowl, combine nut mixture, remaining flour, butter, confectioners’ sugar, zest, and egg. Mix well.

3. Divide dough in half; wrap in plastic. Chill for at least 1/2 hour.

4. Preheat oven to 350°F.

5. Roll out dough halves on a floured surface. Using small round cookie cutters, cut out cookie bottoms and tops. With a patterned cutter (we use a snowflake shape), punch a center hole in tops.

6. Bake for 8 to 10 minutes or until light gold. Watch carefully. Cool on a wire rack. Spread a thin layer of jam on each bottom cookie; sandwich with tops, pressing gently. Dust with sifted confectioners’ sugar.

William Blade’s recipe.
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