- 1 jar Bonne Maman INTENSE Strawberry Fruit Spread
- 2/3 c raw whole almonds
- 1/2 c packed light brown sugar
- 2 1/2 c all-purpose flour plus more for work surface
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 c (2 sticks) unsalted butter – room temperature
- 1 extra large egg
- 1 teaspoon pure vanilla extract
- 1 Tablespoon confectioners’ sugar
Preheat oven to 350°F.
Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6-8 minutes. Cool slightly.
In a food processor, process the almonds and ¼ cup of brown sugar until the almonds are finely ground.
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
Using an electric mixer at medium-high speed, cream together the butter and the remaining ¼ cup of brown sugar until fluffy (2-3 minutes). Beat in the egg and vanilla extract. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined. Do not over mix.
Wrap the dough in plastic wrap and refrigerate until firm, approx. 3 hours.Heat oven to 350°F. On a lightly floured surface, roll out the dough to a 1/8-inch thickness. Using a circular shape cookie cutter, cut out an even number of solid bottoms and tops with inner circular cut-outs. For each finished cookie, you will need two pieces. Place on parchment-lined baking sheets, spacing then 1″ apart. Bake for about 10-12 minutes. Cool thoroughly on a rack.
To make sandwich cookies: Sprinkle confectioner’s sugar on the top half of the cookie (the part with the center cut out). Spread a teaspoon of preserves over the bottom half of the solid cookies, keeping away from the edge. Carefully place the top half over the Bonne Maman INTENSE Strawberry Fruit Spread.
Store in an airtight container at room temperature for up to 5 days. Place wax paper between the layers.
NOTE: If you don’t have time to make this Linzer cookie dough, use basic sugar cookie dough as a replacement.
Any cookie cutter design can be used in this recipe.