Cardamom-Blackberry Linzer Cookies

By khojnicki

Ingredients

• 2 c all purpose flour
• 1 c salted roasted almonds
• 2-3 tsp ground cardamom
• 1/4 tsp salt
• 1 c unsalted butter, softened
• 1/2 c plus 1 tsp sugar, divided
• 1 egg
• 1 jar seedless blackberry spreadable fruit
• 1 tbsp lemon juice
• 3 tbsp confectioners' sugar

Details

Servings 2
Preparation time 50mins
Cooking time 65mins

Preparation

Step 1

In a food processor, combine 1/2 c flour and almonds; pulse until almonds are finely ground. Add the cardamom, salt and remaining flour; pulse until combined.

In a large bowl, cream butter and 1/2 c sugar until light and fluffy. Beat in egg. Gradually beat in flour mixture. Divide dough in half. Shape each into a disk. Wrap in plastic wrap. Refrigerate 1 hr or until firm enough to roll.

Preheat oven to 350 degrees F. On a lightly floured surface, roll each portion to 1/8" thickness. Cut with floured 2" round cookie cutter. Using a 1" cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1" apart on greased baking sheets.

Bake 10-12 mins or until light brown. Remove from pans and cool completely.

In small bowl, mix fruit, lemon juice and remaining sugar. Spread filling on bottoms of solid cookies and top with window cookie. Dust with confectioners' sugar.