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Ingredients
Scale
- 2 1/2 cups (312 grams) all-purpose flour
- 1 cup (100 grams) blanched almond flour, finely ground
- 1/2 teaspoon salt
- 1 cup (255 grams) unsalted butter, room temperature
- 1 cup (120 grams) powdered sugar, plus extra for dusting
- 2 large egg yolks, room temperature
- 2 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons lemon extract
- 1 tablespoon lemon zest
- 1 tablespoon water
- Up to 3/4 cup + 2 tablespoons jam or preserves (strawberry recommended)
Instructions
- Combine all-purpose flour, almond flour, and salt in a mixing bowl.
- Beat room temperature butter and powdered sugar in a stand mixer until light and fluffy.
- Add egg yolks, vanilla extract, lemon extract, lemon zest, and water; mix until combined.
- Slowly add the flour mixture to the wet ingredients until a soft dough forms.
- Divide the dough, wrap in plastic wrap, and chill for at least 2 hours.
- Preheat the oven to 350 °F (175 °C) and line a cookie sheet with parchment paper.
- Roll out the chilled dough and cut into shapes.
- Bake the cookies for 7-10 minutes until lightly browned.
- Spread jam on solid cookies and top with cut-out cookies, dust with powdered sugar if desired.
Notes
Chill the dough long enough for better texture and manageability.
Experiment with different types of jams for varied flavors.
Store in airtight container in the fridge for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Calories: 180
- Sugar: 6
- Sodium: 50
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
- Cholesterol: 30