- ¾ cup butter
- ½ cup sugar
- 1 egg
- ½ tsp Amoretti Lemon Zest Oil Extract
- ¼ tsp Amoretti Madagascar Bourbon Vanilla (2 fold) Extract
- 1½ cups hazelnuts, finely ground
- 2 ¼ cups cake flour
- ½ tsp baking powder
- ½ tsp Amoretti Cinnamon Oil Extract
- Fruit Preserves
- Powdered sugar
In a medium bowl, combine the flour, baking powder and finely ground hazelnuts. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Add the egg, lemon extract, cinnamon extract, and vanilla extract and beat on medium speed until combined. Add the flour mixture, a ¼ cup at a time until combined.
Form the dough into 2 disks, wrap each disk in plastic wrap and chill the dough in the refrigerator for at least 1 hour. Roll out each disk to 1/8-inch thickness on a well floured surface. Cut out 3 inch diameter rounds with a floured biscuit cutter. Cut out the centers of half the rounds with 1-¾ to 2-inch floured Christmas cookie cutters. Chill the cut dough for approximately 30 minutes.
Preheat the oven to 350°F. Line some baking sheets with parchment paper.
Place the all of the cut dough ½-inch apart on baking sheets and bake at 350°F for 10 to 12 minutes, or until the edges turn lightly golden. Cool the cookies on the baking sheets for 5 minutes, and then move them to a cooling rack to cool completely. Gently warm the fruit preserves and spread some evenly on the solid cookies. Press the cookies with cut outs down lightly onto the preserves, allowing some of the preserves to squirt up through the cut outs. Dust the finished Linzer cookies with powdered sugar. Allow the finished Linzer cookies to cool and set before serving. You can also bake, decorate and serve the cookie cutter cutouts as you would any Christmas cookies.