Black Sesame Linzer Cookies
- ¼ cup black sesame seeds
- 1 cup all-purpose flour
- ½ cup ivory Maskal Teff® flour
- ½ cup almond flour
- ½ tsp baking powder
- ½ tsp cardamom (option: swap for cinnamon)
- ¼ tsp salt
- 1½ sticks butter, cubed, at room temperature
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla
- Jam of choice for filling
- Preheat oven to 350°F.
- In a food processor, spice grinder or Nutri bullet, grind the sesame seeds to a coarse meal. I like to have some seeds still whole.
- In a medium-sized bowl, sift together the dry ingredients – ground sesame seeds, all-purpose and teff flours, almond meal, baking powder, cardamom and salt. Set aside.
- Beat the butter and sugar in the bowl a stand mixer for 2-3 minutes, or in a medium-sized bowl with a hand beater, until light and fluffy. Add the egg and the vanilla and mix until everything is combined.
- Add your dry ingredients to butter, sugar and egg mixture in two batches, mixing just until everything is incorporated and there are no lumps of flour. Do not over mix.
- Divide the dough in two and shape into discs. Wrap in cling film and refrigerate for an hour.
- Place one disc on a lightly floured piece of parchment paper on a flat surface. Put another piece of parchment or a large piece of cling film on top of the disc. This will help you roll out the dough and prevent sticking.
- Roll out the dough to a round ⅛˝ thick circle and cut out 2˝ wide circles with a cookie cutter. Roll out the offcuts again until you have used all the dough.
- Transfer the cut cookies carefully to a parchment-lined tray and return to the fridge while you roll out the second disc and repeat the process.
- Once you have finished the second tray of cookies, take the refrigerated tray out of the fridge and swap with the second tray. It's easier to cut the center out of the cold dough and having them already on a baking tray helps them not to misshape.
- Using a smaller heart-shaped cookie cutter cut, or whatever shape you like, cut out the middle of the first tray of cookies only. I like to use the cut out centers for mini cookie sandwiches rather than rolling these out again.
- Bake both trays of cookies in preheated oven for 17-19 minutes. They should be slightly soft in the middle and golden. Transfer to a rack to cool completely.
- Spread jam on one of the cookies without the cutout and then top with a cookie that does have the heart cutout. Use half a teaspoon of jam per cookie. No need to spread it all the way to the edge of the cookie because as you sandwich the other side on the jam will continue to spread.
You can use a small mason jar lid if you don’t have a cookie cutter.