Sourdough Linzer Cookies

Combine the all-purpose flour, almond flour, salt, and cinnamon in a bowl and set aside.
300 g All-purpose flour, ½ tsp Kosher Salt, ½ tsp Ground Cinnamon, 150 g Almond Flour
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium speed until it becomes light, fluffy, and pale in color.
Add the egg yolk, vanilla extract, and sourdough discard and mix to combine.
On low speed, slowly pour in the dry ingredients and mix just until combined.
200 g Granulated Sugar, 1 Egg Yolk, 100 g Sourdough Discard, 2 tsp Vanilla Extract, 340 g Unsalted Butter
Scrape the dough out onto a lightly floured work surface, divide in half, wrap each half in plastic wrap, and press into discs. This way, the dough will chill faster.
Chill for at least an hour.
At this point, you can store in the refrigerator for up to 3 days or freeze the dough for up to 3 months.
Preheat the oven to 350ºF (177ºC) and line two large baking sheets with parchment paper.
Remove one chilled disc from the refrigerator and let sit for 5 minutes to become more pliable.
On a floured work surface, use a rolling pin to roll out the dough to ⅛-¼" thick. Rotate, flip, and flour as you work to prevent sticking.
Dip your linzer cookie cutter into flour and cut out an equal amount of base cookies and window cut-out cookies for the tops. You can bake the small shapes too!
Re-roll the scraps of dough and repeat, cutting out as many cookies as you can.
Place the cookies an inch apart on the prepared baking sheets and bake for 8-10 minutes until the tops are dry and the edges just start to brown. If baking more than one sheet at a time, rotate and flip the pans halfway through.
Cool completely on wire racks.
As the cookies bake, you can roll and cut out the other half of cookies so you can bake another batch if you'd like.
Once the cookies have cooled completely, move all of the top cut-out cookies to one pan and dust in powdered sugar.
Then, spoon about ½ tsp of jam onto each base cookie and lightly sandwich the cut-out cookies on top.
Powdered Sugar, Fruit Jam

Equipment

Ingredients

Instructions

Notes