These cookies are a cousin of the linzertorte and use many of the same ingredients. A lightly spiced, buttery dough made with ground nuts is sandwiched around jam (typically black currant) and dusted with powdered sugar.
Special equipment: You’ll need one 2-inch and one 3/4-inch round or fluted cookie cutter.
What to buy: Almonds, hazelnuts, or walnuts can be used, but we prefer these cookies with hazelnuts.
Game plan: The finished cookies can be stored in an airtight container, layered between pieces of waxed paper, for about 3 days. The baked cookies minus the powdered sugar can be frozen for up to 2 months.
This recipe was featured as part of our Holiday Cookies photo gallery.
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...