Tender, buttery, and jammy, these blackberry ginger linzer cookies are the ultimate holiday cookie! The toasty cardamom and almond cookies are filled with homemade blackberry ginger jam.
Use a large frying pan to toast almond flour on medium-low heat for about 5-7 minutes. It should give off a toasty fragrance and deepen slighty in color. Set aside to cool.
In a small bowl, whisk together the flours with cardamom, salt, and lemon zest.
In a stand mixer fitted with paddle attachment, cream butter and sugar for 2-3 minutes, until pale and fluffy.
Scrape down bowl. Then add egg yolk and vanilla extract.
Scrape bowl. Then with mixer on low, gradually add in dry ingredient mixture.
Divide linzer cookie dough into 2 Equal sized discs. Wrap each in plastic wrap and chill for 1 hour. Meanwhile, Make the jam filling.
In a medium saucepan set over medium heat, combine the jam ingredients.
Cook for 12-15 minutes, stirring occasionally, until jam is thickened.
Remove from the heat. If you do NOT want seeds, then strain the jam into a bowl and discard the seeds. If you want seeds, as pictured, then just chill the jam for 1 hour.
Baking and Assembly
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Have one ready and set one aside for the next batch.
Once your dough discs are chilled, take one out of the fridge.
Unwrap dough and set onto a lightly floured surface. Dust the top with more flour. Then roll out the dough to 1/4 inch thickness.
Use a 2 inch round and scalloped or ridged cookie cutter to cut out cookies.
Chill and reroll/recut until you use up dough.
Then use 1/2 inch cookie cutter (shape of your choice), to cut out the middles of the cookies. Use these for mini cookies, if desired!
Transfer cookies to baking sheets.
Bake for 10-12 minutes. Cool. Move onto the next chilled disc.
Once the tops are cooled, set onto a wire rack over a baking sheet. Use a mesh sieve to sprinkle powdered sugar over the tops.
Spread a teaspoon of jam over the bottom cookies. Set the powdered cut out cookies on top of bottom halves to sandwich.
These are best served immediately if you want them to be crisp. However, these will keep for a week if kept airtight.