Linzer Hearts
2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ cup grapeseed oil
¼ cup agave nectar
1 tablespoon vanilla extract
1 cup raspberry jam
The trick to making these is to divide the dough into 4 parts; take
one part of chilled dough out of the freezer at a time to roll and cut
out cookies. The rest of the dough will stay cold in the freezer. Keep
in mind, the dough is much easier to handle when it is chilled.
2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ cup grapeseed oil
¼ cup agave nectar
1 tablespoon vanilla extract
1 cup raspberry jam
- In a large bowl, combine almond flour and salt
- In a smaller bowl, combine grapeseed oil, agave and vanilla
- Stir wet ingredients into dry
- Chill dough in freezer for 30 minutes
- Between 2 pieces of parchment paper
, roll out dough 1/4 to 1/8 inch thick
- Use a cookie cutter to cut out 2 shapes of the same size--I used a linzer cutting set
- Take a smaller same shape cookie cutter to cut out the center of one of the hearts
- Press your thumb into the solid heart to make an indentation, then fill this spot with jam
- Place the hollow heart on top of the jam covered heart
- Bake hearts at 350° on a parchment lined baking sheet for 5-7 minutes until brown around the edges
- Cool and Serve
- You can skip the sprinkling of powdered sugar, I thought it looked more festive...
Makes 24 cookies
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