My Almond Jam Cookies

In Hungarian, we call this “Linzerkarika”. My version is made with flour and Almond meal to make it more tasty.

Ingredients:

250g Butter (at room temperature)

150g Icing Sugar

300g Plain (All Purpose) Flour

200g Almond meal

6g Baking Powder

1 lemon zested (use zest only)

1 Teaspoon Vanilla Extract (or Vanilla Sugar -1 tablespoon)

1 whole Egg

Preheat oven to 180-200C.

Mix all ingredients, add the egg last.

Divide the dough into two equal weigh portions.

If too soft, place it in the fridge wrapped in cling wrap for 30-60minutes.

Roll each piece out to 2-3mm thickness.

Cut out one half with a round cookie cutter, the other half with the same size cutter but cut the center with a small round cutter so the second half will be hallow in the middle.

Bake in the preheated oven for 10minutes max.

Let it cool before handling it.

Place apricot jam (or any other jam) on the bottom of the cookie piece (the one has no center hole) and then place the one with the center hole on the top, press it together gently (don’t brake it).

Dust them with icing sugar.

These cookies are best next day or the day after when the jam soaked into the cookie. (if you can resist)

This recipe produced 30 cookies. I used a two inch round cookie cutter.