Homemade Linzer Tarts contain the refreshing flavoring of zest of lemon, almonds, raspberries with traditional rich cookie taste, topped with powdered sugar. These tasty cookies make a nice luncheon style dessert, tea party, bridal shower or just general treat that stands by itself.  The texture of Linzer tarts works well with gluten-free flour substitutions if your guests have food allergies or sensitivities. More effort than some cookies, but with a bigger and more memorable presentation pay-off. Linzer tarts can be made several days in advance of serving as long as they are kept in an air-tight container to preserve freshness.

Ingredients

• 1 cup All-Purpose Flour
• 3/4 cup almond flour
• 1/4 teaspoon sea salt (fine)
• 3/4 cup unsalted butter
• 1/2 cup sugar
• Zest of 1 lemon, or 1 teaspoon of ground cinnamon
• 1 large egg yolk
• 1 teaspoon vanilla extract
• raspberry jam (filling)
• confectioners’ sugar or glazing sugar (dusting)

TIP: For the freshest almond taste, grind fresh almonds to a fine texture in a food processor if you don’t mind the flecks of brown skin in your finished cookie, purchased almond slivers make excellent fresh almond flour for a traditional look cookie

Directions

MAKE THE DOUGH

1. Beat the butter, sugar, and zest until light and fluffy, scraping the bowl as needed, about 3 minutes. Add the yolk and vanilla,  beat until combined.
2. Whisk together the flour, almond flour, and salt. Add the flour mixture to the egg mixture and mix until just combined, don’t over-beat the mixture. 
3. Divide the dough in half, and pat each half into a disc. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.

ASSEMBLE

1. On a lightly floured surface, roll one disc of dough out about 1/4″-thick. Using a 2 1/2″ round cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat. Place the cut cookies in the refrigerator for 30 minutes.
2. Preheat the oven to 350°F.
3. While the first half of cookies is chilling, cut rounds from the remaining dough. Once you’ve transferred these cookies to a baking sheet, use your smallest cookie cutter or the end of a round piping tip to make a peekaboo cutout in the center of each. Place cookies in the refrigerator for 30 minutes to chill.

BAKE

1. Bake all of the cookies for 8 to 10 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.

FILLING

1. Place the cookies with the holes in them on a cookie sheet and sift confectioners’ sugar over the top.
2. Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam into the center, spreading it slightly.
3. Top with the sugar-dusted cookies.

Makes 24 cookies