Pumpkin Linzer Cookies with Almond Flour
Almond-spiced sandwich cookies meet thick pumpkin butter for a tender-crisp bite and picture-perfect cut-outs. Pumpkin Linzer Cookies deliver cozy flavor, easy assembly, and festive presentation for every fall celebration.
Equipment
- Stand mixer or hand mixer
- Rolling Pin
- Parchment paper or silicone baking mats
- Fine-mesh sieve
Ingredients
- ½ c unsalted butter softened
- ½ c sugar
- 1 egg
- 1 t vanilla
- 1 c flour
- ¾ c almond flour
- 1 t cinnamon
- ½ t ginger
- ½ t nutmeg
- 2 t pumpkin spice
- ¼ t salt
- ⅓ c pumpkin butter
Instructions
- Beat butter and sugar until fluffy. Mix in egg and vanilla. Stir in almond flour, cinnamon, ginger, nutmeg, pumpkin spice, and salt until a soft dough forms.
- Wrap the dough and refrigerate for 1 hour until firm.
- Roll between parchment to about ⅛ inch thick. Cut pumpkin shapes and punch small windows in half of them.
- Arrange on a parchment-lined sheet and bake at 350°F for 8 to 10 minutes until edges are lightly golden. Cool on a wire rack.
- Spread pumpkin butter on the solid cookies. Cap with the window cookies and dust with powdered sugar.
Notes
Work with cold dough and re-chill scraps before re-rolling; details like the pumpkin stem stay sharp.
