These cookies are a twist on the Austrian classic, the Linzer Torte. The citrusy cardamom complements the sweet blackberry jam. Cut these cookies into any shape–big or small. Or, substitute your favorite jam for the blackberry.
1 cup roasted almonds (or blanched hazelnuts if you prefer), finely ground
2 cups AP flour
1/2 cup granulated sugar plus 1 tsp for jam mixture
1/4 tsp salt
1 T ground cardamom
1 cup (2 sticks) unsalted butter
1 jar of blackberry preserves
juice from half of a lemon
3T of confectioner’s sugar
For the cookies…
1) Preheat oven to 350 degree. Mix ground nuts, flour, granulated sugar, salt, cardamom, and butter. With an electric mixer, blend until the mixture is crumbly. Mix in egg.
2) Work the dough into a flat round shape, wrap in plastic wrap and refrigerate for 30 minutes. On a floured surface, roll out the dough until 1/8 inch thick. Using a cookie cutter, cut out shapes. Ideally, you will want to cut a whole in half so the jam can be seen. If you do that, make sure you have equal numbers of cookies with holes and without.
3) Place the cookies on a parchment lined cookie sheet. Bake the cookies with holes separately as they might take just a little less time to bake. Bake for 8-10 minutes or until very lightly golden brown.
4) Place cookies on a wire rack to cool. Mix jar of preserves with 1 tsp granulated sugar and lemon juice. Refrigerate for 20 minutes. Spoon tsp or so (depending on the size of the cookie) of preserves mixture on cookies without holes. Then, place cookie with hole on top to make a sandwich. Sprinkle with powdered sugar.
Makes 18-24 cookies. Store in an airtight container for up to 5 days.