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Prep Time: 00:00
Cook Time: 00:00
3 cups all purpose flour
1 cup raw almonds
1 1/2 tsp ground cinnamon
1 tsp baking powder
1 tsp kosher salt
1 1/2 cups unsalted butter (3 sticks)
1 1/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup raspberry jam
powdered sugar, for dusting
1Pulse together flour and almonds in a food processor until the almonds are very finely ground. Add cinnamon, baking powder and salt, and pulse to blend.
2Using an electric mixer, beat butter and sugar together on medium high until the mixture is light, fluffy and pale, 2 to 3 minutes. Add in eggs, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
3Add in dry ingredients all at once and mix on low speed until incorporated.
4Divide dough in 2 equal pieces, and wrap each piece in cling film, patting into 1-inch-thick disks. Chill at least 2 hours in the refrigerator.
5Heat oven to 325 degrees. Working with 1 disk at a time, roll out the dough between 2 shots of parchment paper so it’s about 1/8 inch thick. The dough can be somewhat finicky. Whenever it starts to warm, place it in the freezer for 5 minutes so it hardens again. This will help when using the cookie cutters.
6With one disk, use the circle cookie cutter for the bottom of the cookies. With the other dough disk, use the Linzer cookie cutter with the symbol in the middle for the top of the cookie.
7Place on a parchment lined cookie sheet. Bake until the edges are golden brown, 12-15 minutes.
8Remove from the oven cool. Once cooled, spread 1 Tbsp of jam onto the bottom cookie and then place the punched out symboled cookie on top.
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