Almond Linzer Cookies
Couldn't Be Parve
Serving Size: 12 to 15
Ingredients
● 1 1/2 cups slivered almonds (about 5 ounces), toasted and cooled
● 1 1/2 cups slivered almonds (about 5 ounces), toasted and cooled
● 2 1/3 cups all-purpose flour
● 3/4 cup sugar
● 1/2 teaspoon baking powder
● 1/2 teaspoon salt
● 1 cup (2 sticks) chilled margarine, cut into 1/2-inch pieces
● 3 large egg yolks
● 1 teaspoon vanilla extract
● 1 teaspoon almond extract
● 1 cup etrog preserves (or any other jam or marmalade)
● Powdered sugar (optional)
Directions
- Preheat oven to 350°F.
- Combine nuts and 1/3 cup flour in processor; process until finely ground nuts.
- Transfer the mixture to the bowl of an electric mixer.
- Add remaining 2 cups flour and next 3 ingredients to the bowl and mix until combined.
- Add the margarine and using an electric mixer at low speed, blend ingredients until coarse meal forms (this will take several minutes).
- Add egg yolks and vanilla. Beat until moist clumps form.
- Gather dough into ball.
- Roll out the dough on sheet of parchment paper until it is 1/3 inch thick.
- Cut out cookies using a round cookie cutter.
- Using a small cookie-cutter or the back of a cake-decorating tip, cut a small window in the center of half the cookies.
- Transfer cookies to parchment lined baking sheets, leaving 2 inches between them.
- Re-roll the scraps and cut out more cookies in the same way.
- Bake cookies for 10 minutes, or until golden brown. 14) Let stand one minute and then transfer to a cooling rack.
- Once completely cool place a teaspoon of preserves on top of each solid cookie and top with a cut-out cookie.
- Dust the tops with powdered sugar, if desired.
BeTeavon and ENJOY!
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