Cardamom & Berry Linzer Cookies

Ingredients

• 400 g refined flour

• 200 g salted almonds

• 10 g cardamom 

• 200 g unsalted butter

• 250 g sugar

• 2 eggs

• 5 g salt

• 300 g berries

• 10 ml lemon juice

• 30 ml icing sugar

Method

In a food processor, combine 1/2 the quantity of flour and almonds; pulse until finely ground.

Add cardamom, salt and remaining flour; pulse until combined. In a large bowl, cream butter and 1/2 the quantity of sugar until light and fluffy.

Beat in egg. Gradually beat in the dry flour mixture.

Divide dough in half. Shape each into a disc; wrap in plastic.

Refrigerate for 1 hour. Pre-heat the oven to 350° C. On a lightly floured surface, roll each portion to 1/8” thickness.

Cut with a floured 2” round cookie cutter. Using a floured 1” round cookie cutter, cut out the centres of half of the cookies. They should look like doughnuts.

Place both the cookies separate from each other on greased baking sheets. Bake 10-12 minutes or until light brown.

Remove from pans to wire racks to cool completely.

In a pan, add the berries along with sugar and cook till the berries are mashed and the mixture has a jam consistency.

In a small bowl, mix the berry compote and lemon juice.

Sandwich between a round cookie at the base and a doughnut cookie on top. Sprinkle some icing sugar and serve.