12tablespoonsunsalted butter, at room temperature - 170 grams
½cupgranulated sugar - 100 grams
1teaspoonvanilla extract
½teaspoonalmond extract
1egg yolk - at room temperature
2cupsall purpose flour - 240 grams
1cupalmond flour - 96 grams
¼teaspoonsalt
1tablespoonmilk
raspberry jam - for filling
powdered sugar - for dusting
Instructions
Make the dough:
Add all purpose flour, almond flour and salt together in a bowl. Whisk to combine. Set aside.
In a large bowl, add room temperature butter and granulated sugar. Beat on medium for about 3 minutes. Make sure to scrape the sides of the bowl in between mixing to get all the ingredients incorporated. After 3 minutes of beating, butter and sugar will become fluffy and lighter in color.
While mixing, add in egg, vanilla extract and and almond extract. Beat until combined, about 1 minute. Scrape down the sides to make sure all the ingredients are combined.
Add in the dry ingredients, mix on low until just combined.
Add milk and mix on low until combined. Don't over mix.
Divide the dough in half and make them into a disc. Wrap each disc in plastic wrap and refrigerate for 1 hour.
Bake the cookies and assemble:
Take the dough out of the fridge, 1 disc at a time. Let it sit at room temperature for about 10 minutes so it's not rock hard.
Line 2-3 baking sheets with parchment paper.
Lightly flour your work surface, place the dough on top and using a rolling pin, roll out the dough until it's ¼ inch thick. If the dough is starting to warm up and is hard to work with, place it back in the fridge for about 15 minutes.
Use a 2-3 inch cookie cutter and cut out as many cookies as you can. Transfer them to a lined baking sheet. Using a small cookie cutter, cut out the middle of half the cookies. You can also use a piping tip to do this. Re-roll the dough scrapes and repeat. Refrigerate the cookies for 30 minutes. This helps them hold their shapes while baking.
Preheat the oven to 350°F.
While waiting, roll and cut out the other dough disc and refrigerate for 30 minutes.
After 30 minutes, bake the cookies one sheet at a time for 11-13 minutes or until they're golden around the edges. The time can change based on cookie sizes.
Let the cookies cool down on the baking sheet for about 5-10 minutes, then place them on a cooling rack to cool down completely.
Dust half the cookies that are cut out in the middle with powdered sugar. Place 1-2 tsp of jam in the center of a whole cookie, then gently place a glazed cookie on top.
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