Traditional Linzer Cookies

This cookie is just a little healthier than the traditional Linzer cookie recipe. The spelt flour adds an even nuttier flavor to this delicious cookie, and the sweet tartness of the Aprium jam complements the hazelnuts perfectly.

INSTRUCTIONS

Preheat the oven to 350 degrees F.

In a hot pan, toast the hazelnuts until lightly colored and skins are blistered. While still hot, rub the nuts in a dish towel to peel off some of the skin. Let cool. Grind the nuts in a food processor and set aside.

Cream together the butter, brown sugar and honey until light and fluffy.

Add the ground hazelnuts and graham cracker crumbs and mix well.

Add the egg and vanilla. Sift together the spelt flour, cake flour, cinnamon, and baking powder and add to the batter. Mix until just combined.

Shape the dough into a rectangle, cover and chill.

Once chilled, roll out into a thin 1/8-inch layer.

Cut into desired shapes (you may need to chill once more if the dough thaws too much), making sure to cut a hole in the center of half of the cookies (they will be the top cookies).

Bake for 10 to 12 minutes until the edges turn slightly brown.

While the cookies are still hot, layer your Aprium jam on the bottom cookies. Sprinkle the tops (the ones with the holes) with powdered sugar and place on top of the cookies you spread with jam.

Enjoy!

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