Name: Linzer Trees
Prep time: 1 h 25 min
Total time: 1 h 40 min
Yield: 13
Ingredients: 13 tbsp. salted butter; 3/4 c. plus 3 tablespoons Bob’s Red Mill Super-Fine Almond Flour; 1 1/3 c. Bob’s Red Mill Unbleached White All-Purpose Flour; 1/4 tsp. baking powder; 1/4 tsp. kosher salt; 1/4 tsp. ground nutmeg; 1/4 tsp. ground cinnamon; 1/2 c. granulated sugar; 1 tbsp. light-brown sugar; 1 large egg, room temperature; 1 tsp. vanilla extract; 1/4 tsp. almond extract; Confectioners’ sugar, for dusting; 1/2 c. raspberry jam, for filling

Step 1In a medium pot over medium heat, brown the butter (it will first melt, then foam, then brown), whisking often throughout, 5 to 7 minutes. Pour into a liquid measuring cup to cool slightly, about 5 minutes.

Step 2In the bowl of a stand mixer fitted with the paddle attachment, beat together the Bob’s Red Mill Super-Fine Almond Flour, all-purpose flour, baking powder, salt, spices, and sugars. With the mixer on low, slowly drizzle in the brown butter. Add the egg and extracts, mixing to combine.

Step 3Shape the dough into a disc. Wrap well in plastic and refrigerate until firm, about 2 hours. When you’re almost ready to roll out, preheat the oven to 350°.

Step 4Line two baking sheets with parchment paper and set aside. Place the dough between two pieces of parchment and roll to about ¼ inch thick. Remove the top piece of parchment and use a tree cutter to cut shapes. Re-roll the scraps and cut more shapes until you have used all the dough. Transfer the trees to the prepared baking sheets, leaving about ½ inch between each cookie (they will not spread much). Use a floured pastry tip to make 3 to 4 cutouts in half of your trees. To maintain the best shape, freeze cut dough for about 20 minutes, or until firm, before baking.

Step 5Transfer the chilled cookies to the oven and bake 14 to 15 minutes, or until just starting to turn lightly golden at the edges. Remove from the oven and let cool completely on the cookie sheet before sandwiching.

Step 6Dust the tops of the trees (the ones with the holes) with confectioners’ sugar. Place remaining trees flat and pipe or spoon 2 teaspoons of raspberry jam on each. Carefully place the dusted cookies on top of the jam.

Linzer Trees

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