Strawberry Cardamom Linzer Cookies
3 cups (380g) all-purpose flour
1 cup (100g) ground almonds
1/2 tsp (3g) salt
1 tsp (4g) baking powder
1/2 tsp (1g) ground cardamom
whisk to combine
1 cup (226g) unsalted butter
2/3 cup (135g) sugar
mix until creamy
incorporate 2 eggs one at a time
1 tsp (5g) vanilla extract
incorporate flour mixture
divide the dough into 2 pieces
wrap in plastic wrap
press into small disks
refrigerate for about 2 hours
meanwhile...
14 oz (400g) fresh or frozen strawberries
1/2 cup (100g) sugar
1 tbsp (15ml) lemon juice
1 tbsp (15ml) water
1/2 tsp (1g) ground cardamom
bring to a simmer stirring occasionally
simmer until the mixture is thick, for about 25-30 minutes
let cool completely before using
dust with flour
roll the first disk of dough 1/8 inch (3mm) thick
2 inch (5 cm) linzer cutter
re-roll scraps and repeat
Bake the cookies in a preheated 350 F(180 C) oven for 10 minutes until lightly browned on the edges
let them cool on baking sheet for 2 minutes
work the other disk of dough and roll 1/8 inch (3 mm) thick
out the tops for the linzer cookies
bake the tops in a preaheated 350 F (180 C) oven for 9 minutes until lightly browned
let them cool on baking sheet for 2 minutes
invert the bottom cookies and add strawberry jam
dust the top cookies with powdered sugar
sandwich cookies together