Apricot Linzer Cookies
- 1/2 cup roasted almonds
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup butter, unsalted at room temperature
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- powdered sugar, for dusting
- 1 jar apricot jam, divided
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
In a food processor, process the almonds until they are finely ground. In a medium bowl, whisk together the ground almonds, flour, baking powder and salt.
In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add in the egg and then the vanilla. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Divide the dough in half and shape into two rounds. Wrap them in plastic wrap and refrigerate until firm, about 2 hours.
Preheat the oven to 350º F. Line two baking sheets with parchment paper or silicone baking mats.
On a lightly floured surface, roll out each round of dough. Using a 2 1/2-inch round cookie cutter, cut the dough into rounds and place on the prepared baking sheets. Using a 1-inch round cookie cutter, cut out the centers from half of the cookies. Re-roll the scraps as necessary and continue cutting out rounds.
Bake the cookies for about 12 minutes, or until the edges are golden brown. Cool slightly on the baking sheets, then transfer the cookies to a wire rack to cool completely.
Sprinkle the powdered sugar on the cookies with the holes. Spread a teaspoon of jam on the remaining cookies and top with the sugared cookies. Store the cookies in an airtight container or cookie jar.