“Vanilice” - Linzer Cookies

Bite-sized jam & vanilla cookie sandwiches that’ll challenge your snacking self-control.

Time to read: 4 mins | Time to make: 1 hour | Yields: 80 cookies

Ingredients

• 1 cup (210 g) unsalted butter, softened

• 2 1/3 cups (300 g) all-purpose flour

• 3/4 cup(100 g) spelt flour

• 1 cup + 2 tbsp (100 g) ground, roasted hazelnuts

• 1/3 cup (50 g) powdered sugar, plus a little more for dusting

• 1 lemon - juice and zest

• 1 stick of vanilla bean or teaspoon of vanilla extract

• 1/2 cup (150 g) apricot or raspberry jam*

Method

Prepare the dough

1. Using an electric mixer, mix butter and sugar on medium speed in a large bowl until smooth.

2. Add the lemon juice and vanilla and beat until everything is well combined.

3. Slowly add flours and hazelnuts and knead the dough.

Play with the dough

1. Preheat oven to 350°F (180°C).

2. Using a rolling pin roll out the dough to 1/8 inch (1/2 cm) thickness. The dough may crack in places while you’re rolling it out. This is O.K., just patch it up.

3. Using a round cookie cutter or shot glass :), cut out as many circles as possible. Arrange dough circles on a baking sheet lined with baking paper.

4. Gather scraps of dough, combine them into balls and roll them out. Repeat until you use out all the dough.

Bake and Assemble

1. Bake until the edges are golden brown, about 15 to 20 minutes.

2. Leave to cool a bit.

3. To assemble the cookies, spread about a teaspoon of jam onto one disk and cover with the other. Dust with powdered sugar.

Notes

* use any other jam or some healthier chocolate spread

Nutrition facts, per cookie:

Energy: 50kcal | Carbs: 5 g | Protein: 1 g | Fat: 3 g