A December Full of Recipes: Almond Linzer Cookies • Danna Abrams

We first met Danna Abrams when Kerber’s Farm in Huntington reopened after an extensive restoration. Customers queued up for her baked goods and lines ran out the door. Danna has now moved on, leaving her recipes behind for Kerber’s fans to continue to enjoy, and is now the Executive Pastry Chef at Black and Blue Seafood Chop House in Huntington. Simply put, Danna’s cookies, tarts, pies and cakes are sublime.



Almond Linzer Cookies
Recipe by Danna Abrams
Makes 10-12 cookies (depending on size)
1/2 cups light brown sugar
2 1/2 cups all-purpose flour
½ tsp baking powder
½ tsp salt
¼ tsp cinnamon
1 lb. butter
1 eggs
1 tsp vanilla
80 grams toasted chopped almonds
raspberry, cherry or strawberry jam

Lightly toast almonds. Once cool, put in food processor and pulse down to a small crumb, not a paste — keep a little of the texture. In a standing mixer, cream together butter and sugar. Add almonds, then eggs and vanilla. Add in the remaining dry ingredients. Separate dough into 2 disks, wrap in plastic and refrigerate for an hour.  Once firm, lightly flour work surface and roll out dough to 1/8″ thickness. Use your favorite linzer cutter and cut out a bottom and top cookie. Pick your favorite design and cut a shape out of the top cookie.  Combine scraps, wrap, roll and refrigerate. Alternate between the two doughs until all the cookies have been cut and shaped. Dough will get soft quickly, so after each roll-out, make sure to re-chill.

Bake on lined trays at 325 degrees or until cookies begin to brown at  the edges. Remove and cool.

Once cookies are cool, take all the bottom cookies and add a good tablespoon of jam. Generously sift top, cut-out cookies with confectionery sugar until fully covered and place on top of bottom cookie. Make mini-linzer cookies out of the cut outs! Store covered in a cool dry place.