I love Linzer cookies, but I do not have the patience to extend the dough cut the cookies cut the centers, bake, aline and paste the cookies. For all who share this “laziness”, these Almond Jelly Cookies are the perfect solution, and they are delicious. They can also be made like the traditional Linzer.
The dough is made in the food processor. So they are very fast and you do not need to cool the dough before shaping and baking them. The dark color of the dough is because I use almonds with skin, if you buy almond flour they will be whiter. I used cherry jam, but strawberry, raspberry or apricots jam or jelly will go very well too.
These cookies keep very well for up to 10 days in an airtight jar.
You may also be interested in the recipe: Ginger and honey cookies
Almond Jelly Cookies
- 1 3/4 cup of all-purpose flour
- 1 teaspoon of cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon of salt
- 1 cup of almonds with or without skin
- 1/2 cup of granulated sugar
- 1/2 cup of brown sugar
- 3/4 cup butter or 180 grams
- 1/2 teaspoon lemon zest
- 1 egg
- 1 jar of 350 grams of cherry jam or jelly
- powdered sugar to sprinkle
- In the food processor, crush the almonds with the granulated and brown sugar, until obtaining a fine sand.
- Add the butter, lemon zest and process until it is creamy. Add the egg, process and add the flour, cinnamon, baking powder, and salt. Process until everything is mixed and the dough is formed.
- Using a spoon, take small portions of dough and make balls about the size of a golf ball, press the center with the handle of a wooden spoon and fill with jam. Place in the tin of the oven and bake for 15-18 minutes until they are lightly browned on the bottom.
- Let cool. Store in airtight boxes for up to 10 days or freeze for up to 1 month.
- Sprinkle with sugar flower before serving.
Recipe adapted from Good Housekeeping magazine.