Linzer Cookies with Justin’s Chocolate Hazelnut & Almond Butter

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 2 large egg yolks
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 teaspoon vanilla extract
  • 1 tablespoons lemon juice
  • 2 1/2 cups all-purpose flour
  • 1 cup almond flour
  • Justin’s Chocolate Hazelnut & Almond Butter (for filling)
  • Powdered sugar (optional, for dusting)

DIRECTIONS

  1. Beat butter and powdered sugar until creamy. Mix in egg yolks, salt, cinnamon, vanilla, and lemon
    juice. Stir in flour and almond flour until combined.
  2. Chill the dough for 1 hour.
  3. Preheat oven to 350°F. Roll dough to 1/4 inch thick. Cut out cookies using your preferred cookie
    cutter, then use a smaller cutter to create center cut-outs for the tops.
  4. Bake for 9-10 minutes. Allow to cool completely.
  5. Spread Justin’s Chocolate Hazelnut & Almond Butter on bottom cookies, top with cut-out cookies,
    and dust with powdered sugar if desired. Serve or store in an air-tight container at room
    temperature for up to 5 days.
INGREDIENTS
  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 2 large egg yolks
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 teaspoon vanilla extract
  • 1 tablespoons lemon juice
  • 2 1/2 cups all-purpose flour
  • 1 cup almond flour
  • Justin’s Chocolate Hazelnut & Almond Butter (for filling)
  • Powdered sugar (optional, for dusting)
DIRECTIONS
  1. Beat butter and powdered sugar until creamy. Mix in egg yolks, salt, cinnamon, vanilla, and lemon
    juice. Stir in flour and almond flour until combined.
  2. Chill the dough for 1 hour.
  3. Preheat oven to 350°F. Roll dough to 1/4 inch thick. Cut out cookies using your preferred cookie
    cutter, then use a smaller cutter to create center cut-outs for the tops.
  4. Bake for 9-10 minutes. Allow to cool completely.
  5. Spread Justin’s Chocolate Hazelnut & Almond Butter on bottom cookies, top with cut-out cookies,
    and dust with powdered sugar if desired. Serve or store in an air-tight container at room
    temperature for up to 5 days.
Great Summer Recipes
justins almond butter ssamjang

At this point, I have to ask, “what CAN’T almond butter do?” This Korean-inspired Almond Butter Ssamjang (which translates to “sauce for wraps”) is a sweet, spicy, and perfectly salty sauce that is phenomenal in a lettuce wrap or just as a dip for fresh veggies.

Chocolate Peanut Butter Cup Cookie S'mores laid out on gold cooking rack, atop white countertop

These Chocolate Peanut Butter Cup Cookie S’mores really take a classic dessert to a whole nother level. It’s a chocolate chip cookie, topped with peanut butter, dark chocolate pb cups, and marshmallows. Enjoy it at your next gathering, during a summer bonfire, or just because you feel like it!

Chocolate Mousse Pie with No Bake Pretzel Almond Butter Pie Crust with strawberry toppings in the white background

You don’t have to have an oven to make this Chocolate Mousse Pie with No Bake Pretzel-Almond Butter Pie Crust. That sounds redundant because it is! You do need a refrigerator though. It’s packed with crunchy pretzels and JUSTIN’S® Classic Almond Butter. Go get you some!