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.
Almond Buckwheat Linzer Cookies - https://www.tashasartisanfoods.com/blog/ -December 20, 2016