RECIPE: Linzer Cookies

Ingredients

2 ⅓ cup light spelt flour

1 cup blanched almond flour

¾ teaspoon salt

½ teaspoon cinnamon powder

½ cup butter , room temperature

¼ cup honey

1 large egg , room temperature

2 teaspoon vanilla extract

zest of 1 lemon

some confectioner sugar

¾ cup sugar-free raspberry jam , more or less

Instructions

Mix all of the dry ingredients in a bowl with a spoon, set aside.

Add butter and honey to the standing mixer bowl and using the flat beater attachment, mix until you get a creamy mixture. Add in egg, vanilla extract, and lemon zest, and give everything a quick mix.
Now add in the dry ingredients mixture and mix just until everything comes together, don't over-mix the dough. The dough will be soft and slightly sticky.  Wrap it in a cling film, and flatten it into a disk. Chill in the fridge for 1 hour.

Cutting Out Cookies

Dust your working surface and rolling pin with some flour. Roll out the dough to almost ¼ inch thickness. Cut out the cookies using the Linzer cookie cutters. Alternate the base and the top so that you always have a full pair. Using an offset spatula, place the cookies on parchment paper on a baking tray. They can be placed near each other as the cookies won't spread.

Bake in a preheated oven at 350ºF for 10-12 minutes. Don't overbake them as they'll end up being hard. The bottom of the cookies should just barely be brown.

Place all of the top cookies only on a rack/tray. Dust them with confectioner sugar.
Put a dollop of jam on the base cookies and place the dusted top cookies on top, press lightly. Enjoy!