Almond Linzer Cookies with Guava Filling

Posted by - lu canela

Hello, This is my first post in "Have the Cake" and I am so excited.  I have to say that I loved baking the Linzer Cookies.  This recipe was adapted from Martha Stewarts Website and I just made one little change that instead of pecans I used Almonds.  I really hope you guys enjoy!!

Almond Linzer Cookies (Martha Stewart)

Recipe:

2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
3/4 cup almonds
2 tablespoons confectioners' sugar, plus more for sprinkling
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1/2 cup of your favorite flavor jam (I used Guava)

Directions:

1.  Sift flour and baking powder into a bowl; set aside. Pulse almonds, confectioners' sugar, salt, and cinnamon in a food processor until finely ground (but not wet); transfer to the bowl of an electric mixer fitted with the paddle attachment.

2.  Add butter and granulated sugar; mix on medium speed until fluffy. Mix in vanilla and egg. Reduce speed to low. Add flour mixture; mix until combined. Halve dough; shape into disks. Wrap in plastic; refrigerate until firm, at least 2 hours.

3.  Preheat oven to 375 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out squares with a 2-inch fluted cutter. Cut out centers of half the squares with a 1/2-inch heart cutter; re roll scraps. Space 2 inches apart on parchment-lined baking sheets. Bake squares and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool.

4.  Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.

5.  Sprinkle cutout cookies with confectioners' sugar. Spread jam onto uncut squares; top with cutout ones. Store in an airtight container up to 2 days