Linzer Cookies with Justin’s Chocolate Hazelnut & Almond Butter

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Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

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PREP TIME:

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COOK TIME:

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TOTAL TIME:

INGREDIENTS

  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 2 large egg yolks
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 teaspoon vanilla extract
  • 1 tablespoons lemon juice
  • 2 1/2 cups all-purpose flour
  • 1 cup almond flour
  • Justin’s Chocolate Hazelnut & Almond Butter (for filling)
  • Powdered sugar (optional, for dusting)

DIRECTIONS

  1. Beat butter and powdered sugar until creamy. Mix in egg yolks, salt, cinnamon, vanilla, and lemon
    juice. Stir in flour and almond flour until combined.
  2. Chill the dough for 1 hour.
  3. Preheat oven to 350°F. Roll dough to 1/4 inch thick. Cut out cookies using your preferred cookie
    cutter, then use a smaller cutter to create center cut-outs for the tops.
  4. Bake for 9-10 minutes. Allow to cool completely.
  5. Spread Justin’s Chocolate Hazelnut & Almond Butter on bottom cookies, top with cut-out cookies,
    and dust with powdered sugar if desired. Serve or store in an air-tight container at room
    temperature for up to 5 days.
INGREDIENTS
  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 2 large egg yolks
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 teaspoon vanilla extract
  • 1 tablespoons lemon juice
  • 2 1/2 cups all-purpose flour
  • 1 cup almond flour
  • Justin’s Chocolate Hazelnut & Almond Butter (for filling)
  • Powdered sugar (optional, for dusting)
DIRECTIONS
  1. Beat butter and powdered sugar until creamy. Mix in egg yolks, salt, cinnamon, vanilla, and lemon
    juice. Stir in flour and almond flour until combined.
  2. Chill the dough for 1 hour.
  3. Preheat oven to 350°F. Roll dough to 1/4 inch thick. Cut out cookies using your preferred cookie
    cutter, then use a smaller cutter to create center cut-outs for the tops.
  4. Bake for 9-10 minutes. Allow to cool completely.
  5. Spread Justin’s Chocolate Hazelnut & Almond Butter on bottom cookies, top with cut-out cookies,
    and dust with powdered sugar if desired. Serve or store in an air-tight container at room
    temperature for up to 5 days.
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