Linzer Thumbprints
Yield
3 servingsPrep
20 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
almonds
sliced |
|
| ½ | cup |
butter
room temperature |
|
| ½ | cup |
brown sugar, dark
|
*
|
| 1 | each |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| ½ | teaspoon |
almond extract
|
*
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
lemon zest
finely grated |
|
| ⅓ | cup |
fruit jam
cherry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
almonds
sliced |
|
| 118 | ml |
butter
room temperature |
|
| 118 | ml |
brown sugar, dark
|
*
|
| 1 | each |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| 2.5 | ml |
almond extract
|
*
|
| 414 | ml |
all-purpose flour
|
|
| 7.5 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
lemon zest
finely grated |
|
| 79 | ml |
fruit jam
cherry |
*
|
Directions
Grind the almonds until almost a powder in a food processor. Set aside.
In the large bowl of an electric mixer beat the butter until creamy.
Add the brown sugar and beat until completely blended, about 1 minute.
Beat in the egg, egg yolk and almond extract.
Sift together the flour, cinnamon, nutmeg and salt. Slowly add to the creamed mixture in 3 additions, beating well after each addition, until completely blended.
Scrape down the sides of the bowl occasionally.
Blend in the almonds and lemon peel by hand.
The dough will feel sticky; let stand 10 minutes before using.
Shape the dough into balls that are slightly smaller than 1 inch, as this dough will spread.
Place on ungreased baking sheets.
Make an indentation in the center of each with your thumb and fill with about ¼ teaspoon of the cherry jam.
Bake in a preheated 350℉ (180℃) oven 12 minutes. Let cool a few minutes before removing to wire racks.
The cookies can be frozen with or without the jelly filling.
