festive linzer cookies.

Dietary: Vegetarian
Makes: Approximately 14 sandwich-style cookies
Prep Time: 15 minutes
Chill Time: 1 hour
Bake Time: 10 minutes

Ingredients:
200g unsalted butter, softened
100g caster sugar
1 egg yolk
1 teaspoon vanilla extract
100g almond meal
250g plain flour
1 teaspoon ground cinnamon
Pinch of Murray River Salt Pink Flakes

To Serve:
150g raspberry, strawberry, or cherry jam (for filling)
(Optional) icing sugar

Method:
Preheat oven to 170°C fan-forced. Line 2 large baking trays with baking paper.
In a large mixing bowl, use electric beaters to beat the butter and sugar together until pale and fluffy.
Add the egg yolk and vanilla extract and continue to beat until smooth.
In a separate bowl, combine almond meal, flour, cinnamon, and Murray River Salt.
Transfer the dry mixture into the butter mixture and combine with a rubber spatula until a shortbread-style dough forms.
Shape the dough into a disc, cover with cling wrap, and chill in the fridge for 1 hour.
Roll the dough between two sheets of baking paper to 3–4mm thick. Use a cookie cutter to cut festive shapes, then cut a smaller shape out of every second cookie for the top layer.
Place the cookies on the trays and bake for 10 minutes or until lightly golden. Cool on a wire rack.
Spread jam over the base cookies, top with the cut-out cookies, and gently press together. Dust with icing sugar if desired.

Notes & Variations:

• Swap the jam for lemon curd or chocolate spread for a twist.

• For extra crunch, add finely chopped toasted almonds to the dough.