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Linzer Sables

Buttery, almond and flour cookies, with a hint of spice, sandwiched with a smear of tart jam. Pairs very well with an espresso topped with whipped cream
Course Dessert
Cuisine French
Prep Time 50 minutes
Cook Time 13 minutes
Total Time 1 hour 3 minutes
Servings 25
Author A Dorie Greenspan recipe

Ingredients

  • 1 1/2 cups finely ground almonds or 1 1⁄2 cups hazelnuts
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground clove
  • 1 large egg
  • 2 teaspoons water
  • 8 tablespoons unsalted butter at room temp
  • 1/2 cup sugar
  • 1/2 cup tart jam I used strawberry-rhubarb
  • Icing sugar for dusting

Instructions

  • Whisk together the ground nuts, flour, cinnamon, salt, and cloves. Using a fork, stir the egg and the water together in a small bowl.
  • Using a stand mixer with a paddle attachment beat the butter and sugar together at medium speed until smooth (about 3 minutes), scraping down the bowl as needed
  • Add the egg mixture and beat for 1 minute more. Reduce the speed to low and add the dry ingredients, mixing only until they disappear into the dough.
  • Don't work the dough too much, if dry crumbs remain on the bottom of the bowl, mix the dough by hand or with a spatula
  • Divide the dough in half. Put the dough between two large sheets of baking paper (or plastic wrap), and press down with your hands, flattening the dough t a disk.
  • With a rolling pin, roll out the dough until it is around 1/4 inch thick.
  • Leave the dough in the paper and then do the same with the second ball of dough
  • Without removing the baking paper, place both of the the flattened and rolled disks with the papers, in the freezer for 45 minutes
  • Center a rack in the oven, and preheat to 180 C (350F)
  • Line two baking sheets with parchment paper
  • Take out the dough from the freezer
  • Remove the baking paper and using a cookie cutter, cut out the shapes
  • I used both ends of a small round tipped piping nozzle for the peekaboo cut outs
  • Place cut outs on the baking sheet, and transfer to the oven to bake for 11-13 minute or until they are lightly golden and firm to the touch
  • Transfer to a rack to cool. Repeat with the other half of the dough. When cool, spread the jam on, and sandwich the cookies
  • Dust with icing sugar just before serving

Notes

Ensure that you don't over-handle the dough with your fingers, because it is warms up at a touch and cutting out shapes will be quite tricky
Combine the remaining scraps of dough once you transfer your cookies to the oven, and gather it all to form another disk, freeze for your next batch of cookies