Serves
Makes about 12
Ingredients
Cookie Recipe
1 cup unsalted butter
¾ cup sugar
2 egg yolks
pinch of salt
½ teaspoon cinnamon
½ teaspoon almond extract
2 1/3 cup all purpose flour
¾ cup almond flour
¼ cup powdered sugar
Lemon Curd
2 egg yolks
1 whole egg
2/3 cup granulated sugar
¼ cup freshly squeezed lemon juice
pinch of salt
6 tablespoons butter
Procedure
In the bowl of a stand mixer, cream together butter and sugar for 2-3 minutes. Next add in the egg yolks and almond extract then mix for 1 minute.
Add in the flour, almond flour, salt, cinnamon. Mix until well combined.
Transfer the cookie dough onto plastic wrap and flatten into a disc. Wrap tightly with plastic wrap and chill the dough in the fridge for 1-2 hours or up to 2 days.
While the dough is chilling, make the lemon curd by heating sugar, lemon juice, egg yolks, egg in a bowl over a double boiler. Whisk constantly until lemon curd thickens, then whisk in room temperature butter.
Place plastic wrap on the surface of the curd so it doesn’t develop a film while cooling. Cool in the fridge for 2-3 hours.
Remove the cookie dough from the fridge. If the dough is too cold to roll, allow it to sit on the counter for 5-10 minutes. Roll the dough on a floured surface then cut the cookies with a Linzer Cookie Cutter. Place each cookie on a parchment lined baking sheet then use the same cookie cutter but this time pressing down the center to get little “windows” for the top cookie. Bake at 350°F for 8-10 minutes.
Allow the cookies to cool completely before assembling. When cooled, dust the cookie tops with powdered sugar then set aside. Take the cookie bottoms and spread a thin layer of lemon curd then place the cookie with the small cut out on top. Repeat for each cookie and enjoy! Serve with coffee or tea.
