One of the first Christmas cookies I baked, some 10-12 years ago were, Spritz cookies and Linzer Cookies. From then on, these are baked every year in December and continue to be my favourite. Unfortunately, the cookie press is broken now and needs to be replaced, but till then I have these Almond Buckwheat Linzer Cookies to welcome the season!
Since last year, all-purpose flour has been ditched in favour of buckwheat flour and this year, the eggs also got the pink slip! Worry not, almond meal and butter ensure the cookies stay buttery soft, slightly nutty and utterly delicious! Also a tad healthier….we always like that! 😉
While I love raspberry or strawberry jam ( with seeds) for these cookies, this time I also used a wonderful Mango Jalapeno preserve from The Gourmet Jar. Not too sweet with a little kick from jalapenos, it worked very well here. Please feel free to use any jam you prefer or use a quick homemade one like Mulberry Chia Seed Jam or Persimmon Chia Jam.
So without further ado, here is the recipe for our family favourite! Hope you’ll make these and enjoy them as much as we do.
50gmsicing sugarPlus more for dusting on the cookies.
1/4cupJamAny jam of your choice. You may need more.
Preheat the oven to 180C and a line a baking sheet with parchment paper or silpat.
Keep a 2.5" /3" heart shape cookie cutter and a smaller heart shape cookie cutter handy. You can use any shape though.
Beat the butter in a large bowl, until smooth. Add the sugar. Beat until slightly fluffy.
Mix in the vanilla extract, buckwheat flour and almond meal. Use your hands to bring together the dough gently.
Divide the dough into half. Roll each half into a flattish ball. Cover with foil and place in the refrigerator for 15-20 minutes or so.
Flour your work surface well, working with one dough ball at a time, roll out into a rough circle, about 1/8" thick.
Use a heart shaped cookie cutter, cut out the cookies. Use a smaller heart shaped cookie cutter to cut out the centers of half of the cookies. As you will be sandwiching the cookies, make sure there are equal number of whole cookies and cookies with cutouts.
Place them on the baking sheet and bake for about 10-12 minutes, until golden.
Once the cookies are cooled, place one whole cookie, right side down, put a small teaspoon of jam in the center and spread it gently. Place the cutout cookie on top. Press it slightly. Continue with the rest of the cookies.
Once the cookies are cooled, dredge the cutout cookies with icing sugar.
Place one whole cookie right side down, put a small teaspoon of jam in the center and spread it gently. Place the cutout cookie on top. Press slightly. Continue with the rest of the cookies.
These can be stored in an airtight jar for about a week.