The linzer cookie, based on a traditional Austrian torte, is another holiday classic. A tender, buttery cookie is filled with jam, sandwiched and dusted with powdered sugar. Elegant, yet fairly simple to make.
This recipe by Alexandra Stafford via King Arthur Flour, substitutes almond flour for some of the traditional wheat flour in the recipe. It adds a little more texture to the biscuit (for you Brits), while still keeping it manageable with the wheat flour. The inclusion of fresh lemon zest lifts the taste the cookie and pairs really well with berry jam. We used strawberry in the ones in the photos, but you can use any kind of jam or preserve or even a curd it you like.
These keep on the counter for about three days, in the freezer for a month or so. Be careful when storing. It's hard to tough up the powdered sugar ones the cookies are sandwiched together.
TIP: This dough MUST be cold for rolling and cutting. It will be too sticky otherwise. Roll and cut in small batches using a dusting of flour to make the job easier.
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