Linzer cookies made with fresh milled flour
These dainty little almond cookies filled with sweet and creamy jam are the perfect sweet treat for any occasion. They are simple to make and look so elegant, they will impress all of your guests!
Equipment
- Grain Mill
- Stand Mixer
- Silicone Mat
- Rolling Pin
- linzer cookie cutter
- Small offset spatula
- Digital Scale or dry measuring cups
Ingredients
- 2 sticks butter, unsalted 1 cup
- 65 grams powdered sugar, additional for dusting 1/2 cup
- 60 grams almond flour 1/2 cup
- 225 grams soft white wheat 2 cups
- 1 tsp vanilla extract
- 1/2 tsp Redmond's Real Salt
- 1/2 cup Raspberry jam (Can use any jam you prefer)
Instructions
- Start by milling your soft white wheat berries.
- In your stand mixer fit with a paddle or similar attachment, add the room temperature butter and powdered sugar. Mix until completely smooth and combined. Scrape down sides and bottom of bowl as needed. Add vanilla extract.
- In another bowl, add the wheat flour, almond flour and salt.
- Slowly pour the flour mixture into the butter mixture, mixing on low speed so you do not throw flour out of the bowl.
- Mix on medium speed until the dough comes together and is a smooth, cohesive mixture. Be sure to scrape the sides and bottom of your bowl frequently to confirm no large chunks of butter remain un-mixed.
- Scoop dough out onto a layer of plastic wrap and shape into a disc. Place in the refrigerator for atleast 45 minutes.
- Remove dough from the refrigerator. Sprinkle a light dusting of flour onto your silicone mat. Roll the dough to 1/4" thick. The dough can be very sticky, you may need to rub flour on your rolling pin.
- Using your Linzer cookie cutter, cut an equal number of bases (no shape cut out of center) as you cut out tops (shape cut in the center. I usually get 24-28 cookie sandwiches out of the batch of dough. Place the cut outs on a sheet pan lined with parchment paper.
- The more you handle the dough, the softer it will get and therefore more difficult to work with. I like to use a small, metal, offset spatula to pick the dough up off of the silicone mat. If it is sticking too much, add a little more flour under your dough or put your dough back in the refrigerator for a couple of minutes.
- After all cookies are cut out, place your pans back in the refrigerator for 30 minutes. As tempting as it is, do not skip this step! Chilling the dough will help it retain its shape while baking.
- While the cutouts chill, preheat your oven to 350 degrees F.
- Place the cookies in the oven and bake for 12 minutes.
- When the cookies are finished, they will be a light golden brown.
- Once cooled, flip the cookies over that do not have a cutout in the center. Scoop a heaping teaspoon of your favorite jam into the center .
- Take the top cookie, with the cutout, and place on top of the jam. Press down lightly to allow the jam to ooze through the cutout.
- Dust the top of the cookies with powdered sugar. Enjoy!!Store these in an airtight container in the refrigerator for 2 weeks.
Nutrition
Serving: 1cookie sandwichCalories: 148kcalCarbohydrates: 15.4gProtein: 2.2gFat: 9.1gSodium: 2.6mgFiber: 2.12gSugar: 6.6g
Tried this recipe?Let us know how it was!