Jammy Linzer Sandwich Cookies
These delicate sandwich cookies are a delightful treat that combines the nutty flavors of toasted almonds and hazelnuts with a hint of warm cinnamon. The tender cookie layers are filled with sweet seedless jam and dusted with powdered sugar for an elegant finish. Perfect for sharing with loved ones or enjoying with a cup of tea, these cookies are sure to become a favorite in your recipe collection.
— Constant Cookbook
Ingredients
- 1/2 cup finely ground toasted almonds
- 1/4 cup finely ground toasted hazelnuts
- 1 1/2 cups all-purpose flour
- 1/2 cup finely ground semolina flour
- 1 tsp. kosher salt
- 1 tsp. ground cinnamon
- 16 Tbs. (2 sticks) unsalted butter, at room temperature
- 1/2 cup confectioners’ sugar, plus more for dusting
- 1/2 tsp. vanilla extract
- 1 1/4 cups seedless jam
Instructions
- In a bowl, mix together the ground nuts, flour, semolina flour, salt and cinnamon. In the bowl of a stand mixer, using the paddle attachment, beat the butter for 2 to 3 minutes until creamy. Add the 1/2 cup confectioners' sugar and the vanilla and beat until fluffy, 2 to 3 minutes. Stir in the flour mixture until uniform.
- Turn the dough out of the bowl onto a floured workspace. Knead it a few times to incorporate the ingredients. Pat the dough into a disk. Divide the round in half. Roll each dough half between two pieces of parchment paper to a 1/8 inch thickness. Place on a baking sheet and refrigerate until firm, about 30 minutes.
- Preheat an oven to 350°F. Remove the dough from the refrigerator 1 sheet at a time to prevent the dough from getting too soft. Peel off the top sheet of parchment and use it to line a baking sheet. Using a 3-inch cookie cutter, cut out the cookies and transfer to the prepared baking sheet with a metal spatula. When all of the cookies are cut out, use a small, round 1/2-inch cutter to cut a hole in the center of half of the cookies for the tops. Gather dough scraps and re-roll between the parchment, refrigerate and repeat the process.
- Bake the cookies for 12 to 15 minutes, until golden on the edges. Let cool for 5 minutes on the baking sheet. Transfer the tops to a rack. Turn the bottoms over and spread each with about 1 Tbs. jam. Dust the tops with powdered sugar and sandwich with the bottoms. Layer the cookies with parchment paper in an airtight container and store for up to 1 week. Makes about 18 cookies.
- Adapted from Williams-Sonoma <i>Family Meals</i>, by Maria Helm Sinskey (Oxmoor House, 2008).
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