Linzer Cookies

These are my favorite Christmas cookies of all! I made them in a lighter version, but I promise you that you won't notice the difference:

Dry ingredients

• 100 gr almond flour

• 30 gr wheat flour

• 1/2 tsp baking powder

• 1/2 tsp cinnamon powder

• 1 tsp cornstarch

Wet ingredients

• 3 butter cds

• 3 cds of applesauce (if you don't have puree, use 6 cds of butter)

• 5 CDs of monk fruit

• 1 egg

• 1/4 tsp vanilla

Filling and topping

• 1/2 tsp jam

• icing sugar

Instructions

1. Preheat the oven to 160ºC

2. In a bowl, mix all the ingredients well sifted to avoid any lumps.

3. In another bowl, mix the butter with the monk fruit and beat with an electric mixer on medium speed for 5 minutes or until pale.

4. Add the egg and applesauce, both at room temperature.

5. Add the dry ingredients to the wet bowl and mix with the mixer at medium speed for 1 more minute.

6. Start putting everything together with your hands until it forms a ball of dough. Wrap the dough in plastic wrap and put it in the freezer for 2 hours.

7. Take your dough out for 10 minutes to defrost and begin to flatten it with a rolling pin until it is 1 cm thick.

8. Using a 5cm diameter circular cutter, shape the dough into circle shapes and cut a heart shape in the middle of the other circle to be the top of the cookie.

9. Refrigerate the already formed cookies for 10 minutes before baking and then bake them at 160ºC for exactly 6 to 8 minutes!

10. Sprinkle a little powdered sugar on top of the lids and place the jam in the other circle. Cover each cookie.

I leave you the video of the recipe here: