Poppy Seed Linzer Cookies

Ingredients

• 230 g Spelt flour (Type 630 or 1050)
• 200 g Butter (cold, diced)
• 150 g Ground almonds
• 100 g Raw cane sugar, unrefined
• 50 g Poppy seeds (whole or ground)
• 1 Egg (size M)
• 1 TL Ground cinnamon
• Salt (a pinch)
• 150 g Cherry-mango jam (or cherry jam)
• 30 g Powdered sugar (for dusting)

Steps

1. 1

   Prepare all ingredients and weigh them.

2. 2

   Cut the cold butter into small cubes.

3. 3

   Place the butter, spelt flour, a pinch of salt, ground almonds, poppy seeds, cane sugar, cinnamon, and the egg in a mixing bowl.

4. 4

   Quickly knead the ingredients into a smooth dough using a dough hook or your hands. Then form the dough into a ball, wrap in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.

5. 5

   Preheat the oven to 180°C (top/bottom heat). Roll out the dough on a floured work surface to a thickness of approx. 3mm.

6. 6

   Cut out the cookies (half of them with a hole in the middle) and place them on a baking sheet lined with parchment paper. Bake in the oven for approx. 10-12 minutes until golden yellow and let them cool completely.

7. 7

   Lightly warm the jam in a small saucepan and stir until smooth. Place a dollop on each cookie without a hole.

8. 8

   Dust the cookies with holes with powdered sugar and carefully place them on the bottom halves spread with jam.

Notes

The quantities in the source text varied between 2 and 20 servings; the list was scaled up to the standard quantity for 20 servings (approx. 2 baking sheets). If cherry-mango jam is not available, pure sour cherry jam also tastes excellent.

Nutrition per serving

• Cookies
• Baking
• Christmas
• Vegetarian
• Dessert
• Sweet dish