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Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/3 cups slivered almonds
- 1 3/4 teaspoons ground cinnamon
- 1/2 teaspoons fine sea salt
- 2/3 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 large egg
- 2 teaspoons dark rum
- 1/4 teaspoon vanilla extract
- 1/2 cup seedless raspberry jam
- Powdered sugar (for dusting)
- Special equipment:A 2" star cookie cutter; a 1/2" star cookie cutter
Details
Servings 20
Adapted from epicurious.com
Preparation
Step 1
Preparation
Pulse flour, almonds, cinnamon, and salt in
a food processor until almonds are finely
ground (no larger than poppy seeds).
Using an electric mixer at medium speed,
beat sugar and butter in a large bowl until
fluffy, about 3 minutes. Add egg; beat until
well blended, about 1 minute. Beat in rum
and vanilla. Reduce speed to low; add dry
ingredients. Beat dough just to blend; gently
knead if necessary to form a ball.
Divide dough in half. Place each half
between sheets of parchment or waxed
paper. Working with 1 piece at a time, flatten
dough into a disk; roll dough, occasionally
lifting paper on both sides for easier rolling,
until 1/8" thick. Chill dough in paper until very
firm, at least 2 hours. DO AHEAD: Dough can
be made 2 days ahead. Cover; keep chilled.
Arrange a rack in middle of oven and
preheat to 375°F. Line 2 baking sheets with
parchment paper or silicone baking mats.
Working with 1 dough disk at a time,
remove top sheet of paper and, using 2"
star cookie cutter, cut out cookies. Transfer
to baking sheets, placing 1/2" apart; chill.
Repeat with remaining dough. Gather
scraps; repeat rolling, chilling, and cutting
until dough is used.
Using 1/2" star cookie cutter, cut out a star
from the center of half the cookies. Working
in batches, bake cookies until light golden
brown, dry, and just firm to the touch, 11-13
minutes. (Cookies will firm up as they cool.)
Transfer to a wire rack; let cool. DO AHEAD:
Cookies can be baked 2 days ahead. Store
airtight at room temperature.
Bring jam and 1 teaspoon water to a boil in a
small saucepan; let cool slightly.
Arrange whole cookies flat side up.
Spoon 1 teaspoon cooled jam in the center of
each, dabbing slightly to spread. Arrange
cookies with cutouts flat side down on a
wire rack; dust with powdered sugar. Set
atop whole cookies, lining up star points
and allowing jam to push up slightly through
center. DO AHEAD: Linzer Stars can be
assembled 8 hours ahead. Store airtight at
room temperature.
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