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Deliciously Organic: Almond Linzer Cookies

Deliciously Organic

A blog devoted entirely to simple, wholesome, organic cooking.

Thursday, December 10, 2009

Almond Linzer Cookies


Today I am thrilled to be involved in the "13 Days of Christmas Cookies" event! I'm united with 12 other fabulous food and craft bloggers to bring you a Christmas cookie celebration. To see all of the participating bloggers and learn about the fantastic give-aways go check out The Baker's Dozen website at www.13cookiechristmas.info.

Last month when I recieved the email that we all needed to come up with a cookie, honestly, I laughed.  Baking cookies with whole wheat flour (especially if it's fresh ground wheat) is one of the most challenging things for me to create. It took me over 30 tries to come up with my Whole Wheat Chocolate Chip Cookie recipe for my upcoming cookbook (sorry, can't share now, but it will be worth the wait!) so I knew this was going to be a challenge. My girls and I got out a few cookbooks to get some ideas, flagged 10 different recipes, made a grocery list, and started testing. It took about a week until we finally decided this was the cookie.


I love how whimsical and delicate these cookies are. They have a slightly sweet shortbread-like cookie with a sweet almond-cherry filling. You can use special linzer cookie cutters that I got here (they have a huge selection) or use your favorite Christmas cookie cutters and create a sandwich  cookie. They are perfect to make for your neighbors, a hostess at an upcoming Christmas party, or for friends coming by for a visit.

Almond Linzer Cookies
makes about 2 dozen

3/4 cup almonds, soaked and dehydrated
1/8 teaspoon sea salt
1/8 teaspoon ground cinnamon
2 cups plus 2 tablespoons whole wheat pastry flour

1/2 teaspoon baking powder
1/2 cup plus 1 tablespoon cold butter, cut into pieces
1/4 cup organic whole cane sugar or sucanat
1 teaspoon vanilla extract
1 large egg
1/2 cup cherry preserves
1/2 teaspoon almond extract

Pulse together almonds, salt, cinnamon in bowl of food processor until finely ground. Transfer almond mixture to bowl of a standing mixer. In a small bowl whisk together flour and baking powder, set aside. Add the butter and whole cane sugar to the almond mixture and beat on medium speed until fluffy, about 1 minute. Add vanilla and egg and mix until just incorporated. Pour dough out onto the counter, shape into a disk and wrap tightly with plastic wrap and refrigerate until firm, about 2 hours.  (This dough can be made ahead of time and stay fresh in the refrigerator for up to 3 days.)

Preheat oven to 375 degrees.  Roll dough out on a lightly floured surface to 1/4 inch thick. Cut cookies using cookie cutter and place cookies on baking sheet lined with parchment paper. Bake until they are just turning golden brown, about 8 minutes. Transfer to racks to cool.

In a small bowl stir together preserves and almond extract (if there are lumps in your preserves your can pulse it in the food processor a few times). Spread 1/2 teaspoon preserves onto uncut cookies and top with the cutout ones. These cookies are best eaten the day they are made.

*I sprinkled the cookies in my pictures with a little powdered sugar.  This is not a sugar that I cook with, but I just couldn't resist giving the cookies a light dusting to make them look a bit more festive.

13 Comments:

Blogger RecipeGirl said...

My mom always used to make Linzer cookies when I was a kid, so I make them now... with cute little cut-outs like you have pictures. Never have tried an almond sort though. Yours are beautiful & delicious-looking!

December 10, 2009 at 6:38 AM  
Anonymous Jaime said...

These look so delectable. Unfortunately, I'd make them and think, Oh, these are so healthy! Then I'd eat every. last. one.

December 10, 2009 at 6:58 AM  
Anonymous Julie said...

LOVE these. They look incredible! During the holidays I sometimes swap hazelnuts and apricot jam. Yum.

December 10, 2009 at 7:11 AM  
Blogger Misia said...

Hi,

I've just discovered your blog and it's amazing! I love healty organic food but I am also a sweet tooth. I never thought it's possible to combine these two! So I hope that with your inspiration my sweet bakes will be healthier :)

December 10, 2009 at 8:37 AM  
Blogger megan said...

These look absolutely delicious!

December 10, 2009 at 9:55 AM  
Anonymous Kimi @ The Nourishing Gourmet said...

These look amazing!

December 10, 2009 at 12:28 PM  
Anonymous katy@thoughtforfood said...

What are the chances that these would work using Spectrum shortening and/or coconut oil in place of the butter...

Might have to try.

December 10, 2009 at 12:42 PM  
Anonymous Jenny @ Nourished Kitchen said...

Beautiful work. These are just perfect for the holiday season. It's nice to know that there's nourishing alternatives to so many treats.

December 10, 2009 at 1:46 PM  
Blogger Deliciously Organic said...

Katy - The spectrum shortening could work, but I don't think the coconut oil would..I think they would spread too much. You could also try beef tallow or lard which is a great natural alternative to shortening. I hope that helps!

December 10, 2009 at 5:14 PM  
Blogger Diana Bauman said...

These are so wonderful! I love that they are perfectly sweet and nourishing!

December 10, 2009 at 7:56 PM  
Blogger Tartelette said...

Well done! I love how deliciously healthy these are!

December 10, 2009 at 9:39 PM  
Blogger Somewhere In Between said...

These look phenomenal! I've never tried them but I can't wait to get creative with the recipe!

Happy SITS Saturday Sharefest!!

December 12, 2009 at 2:06 PM  
Blogger lk (Healthy Delicious) said...

these look amazing! I just discovered your blog through foodbuzz. It's gorgeous. Subscribing right now!

December 13, 2009 at 3:01 PM  

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