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:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

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.
Great Summer Recipes
Pumpkin Vanilla Almond Snickerdoodlewiches in a tray and one bitten and put on a white plate on a wooden background

My Vanilla Almond Butter is a star in both the cookie part and the filling of Pumpkin Vanilla Almond Snickerdoodlewiches. Sweet creamy vanilla almond butter compliment the pumpkin and snickerdoodle flavors well. Make it a double decker if you are feeling adventurous.