Ingredients
Method
- In a medium bowl sift the wheat flour and almond flour.
- In a large bowl with an electric mixer or hand whisk, cream together the butter, powdered sugar and salt for 3 minutes until light and fluffy.
- Add in the egg yolks, vanilla seeds or extract, ground cinnamon, orange/lemon zest and beat for 1 more minute until blended.
- Add the flour mixture and mix with a rubber spatula until a soft dough that does not stick to your hands forms.
- Divide the dough into two equal parts, wrap each in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
- After the refrigeration time, preheat the oven to 375ºF (180°C) and line 2 big baking sheets with parchment paper.
- Roll out each portion of dough with a rolling pin (no matter the shape) until it is 6mm thick.
- Cut the dough with a cutter of approximately 5cm in the shape of your choice, it can be circular, heart, star, etc. Take the leftover dough, stretch it and cut it again.
- Once you have all the cookies cut, place them on trays 3 cm apart and refrigerate them for 10 minutes before baking.
- Bake the cookies for 12-13 minutes until lightly browned. Once ready, let them cool for 10 minutes on a wire rack.
- To form the typical Linzer cookies, take one cookie and spread 1 teaspoon of jam in the middle. Then place another cookie on top, flatten a little so that they stick together and let stand for at least 30 minutes. Decorate with powdered sugar on top.