How to make
Oven - 340°F (170 °C);
Flat trays with baking paper;
Cookie cutters;
I worked entirely with a mixer.
Mix the flour, cinnamon, salt, almond flour in a bowl.
In the bowl of a mixer, beat the butter with the sugar, until it becomes crumbly. Work with a mixer at a low speed. Add the egg, vanilla and add the dry ingredients in three portions. Beat on medium speed of the mixer for about 3 minutes, until a nice ball of dough is formed, which goes up the stirrers of the mixer.
It is removed from it and the dough is placed in foil, wrapped and left in the refrigerator for at least 1 hour or overnight.
When it has cooled well, roll it out onto a lightly floured surface with a rolling pin and cut out shapes of choice with floured molds. Half of the shapes are left as a base and the others are cut out in the middle with a tiny mold.
Arrange the shaped cookies on the baking paper in a tray and leave them in the fridge, until the oven is well heated. This helps them to maintain their shape when baking.
Bake at 340°F (170°C) for about 10 minutes or until their edges turn slightly golden.
They are left to cool completely. The cookies may be left for a long time before the desired filling of raspberry jam or other kind is added to them, the lower base of the cookie being carefully greased and the upper ones, before being placed on the base are covered with powder sugar. They are slightly pressed.
The Christmas Linzer Cookies from My Kitchen are ready.
Note: The almond flour can be made from grinded almonds in a blender into a powder.
Usually, these double sided cookies are made, by first mixing the butter and flour together with the palms of your hands or a fork to form crumbs, but here, as I indicated, I made them with the mixer, because I was in a hurry.
The almond flour can be completely replaced with hazelnut flour, but the hazelnuts need to have been peeled beforehand.
