Linzer Cookies

Whisk together sugar and lemon zest to release the lemon oils.

Add your egg yolks and whole egg and whisk together until smooth.

Place over medium heat, constantly whisking until it becomes smooth and glossy.

Take off the heat and whisk in your butter and vanilla. 

Pour into a bowl and let it come to room temperature. Keep in the fridge for up to 5 days. 

Whisk your flour, almond flour and salt together in a medium bowl. Set aside.

Cream your butter with your confectioners' sugar until smooth. 

Add your egg, lemon zest and vanilla. Then slowly pour in your dry ingredients.

Divide the dough into two discs and wrap in clingfilm. Chill for at least 1 hour or up to 2 days.

Roll out your cookie dough and stamp out your cookies. Bake! Let them cool completely. 

Sprinkle powdered sugar over half of the cookies then fill with lemon curd. 

Swipe up for the recipe!