Linzer Heart Cookies with Blackberry Miel De Cacao Jam:
Dry ingredients:
2 ⅓ cups Bob’s Red Mill all purpose 1:1 gluten free flour or all purpose flour(If not gluten free)
¾ Cup blanched almond flour (skins removed)
¾ cup powdered sugar
½ tsp salt
Wet ingredients:
1 cup cold, cubed butter or vegan butter
2 tsp vanilla extract
¼ cup maple syrup
Miel De Cacao Blackberry Jam:
See blog recipe or use 1 cup of your favorite jam!
Combine all dry ingredients to a large mixing bowl. Add the cubed butter and gently rub into the dough with your hands or cut into dry ingredients using a pastry cutter.
Add the wet ingredients and form a ball.
Cut the dough in half. Keep the remaining dough covered. Use two pieces of parchment paper to roll out the cookie dough. Using a rolling pin, roll dough to about ¼ of an inch thick. Cut all of your cookies using a round cookie cutter. Then use a small heart shaped cookie cutter to cut out the center of half of the cookies.
Transfer the cookies to a parchment lined baking sheet and bake at 350 degrees F for 10-12 minutes. Transfer cookies to a cooling rack to cool completely.
Spread about a teaspoon of jam onto your round cookie then sandwich the heart cookie on top. Dust with powdered sugar and enjoy!
Other ingredients featured in this recipe can be purchased at the People's Food Cooperative of Ann Arbor, just down the street from our retail storefront!
Leave a comment