Master these classic Linzer cookies with my time-tested recipe & foolproof tips for handling the sticky dough with ease! Enjoy the delicately light & crisp texture.
In a mixing bowl beat butter & powdered sugar starting Slowly increase the speed to medium high until nice & fluffy, about 2 mins.
Add egg yolk, lemon juice, almond extract & salt. Mix until well combined, about a min.
Stir in all-purpose flour & almond flour & mix on low speed until combined.
Lay out 2 sheets of plastic wrap on a counter. Divide the batter into 2 equal parts & drop each batter ball on prepared plastic wraps.
Unwrap the chilled dough, dust the dough with a little bit of flour & place it between 2 sheets of parchment paper. Roll it out into 1/8-inch thick disc.
Remove the first rolled out dough from the fridge & cut out 2-inch round cookies. Arrange the cookies on a baking sheet lined with parchment paper
Repeat with the other dough, but this time, also cut out a small window in the center of each cookie.
Refrigerate the cookies for at least 15 mins before baking. Bake the chilled cookies one sheet at a time for 13-15 mins, or until the edges start to turn golden color.
Let the cookies rest for 5 mins on the baking sheet & then transfer them onto a cooling rack to cool completely.
Dust the top cookies with powdered sugar. Smear of filling of your choice all over the bottom cookies. Then carefully place the top cookie over the filling.