When I was in high school, I worked at a wonderful bakery called Ragueneau. The pastry chef, Joseph, made the most amazing Linzer Cookies - but they were so complicated and time consuming to make, they were not made very often, and when they were, customers would quickly grab them up. I have been trying for years to find a duplicate somewhere - I have searched Stratford and Woodstock to no avail. So, armed with my new baking abilities, and absolute love for these cookies, I decided to try and make them. I didn't notice until midway through the recipe that there was a huge warning: "for expert bakers only." But I was halfway through already so I carried on! Well, I must be an "expert baker" because they turned out phenomenally!! I shared with a few girlfriends who even sent me photos of them enjoying the cookies. So, here is the recipe, in original form: but I do warn - it IS hard, and takes several hours to make. But if I can do it, anybody can! Have fun!!
1 cup butter, softened
1 1/4 cup sugar, divided
2 eggs, separated
2 1/2 cups all-purpose flour
1/4 tsp salt
1/2 cup ground almonds
1 cup raspberry preserves
In a large mixing bowl, cream butter. Gradually add 2/3 cup sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour and salt; gradually add to creamed mixture and mix well. Shape dough into a ball; cover and refrigerate for 30-45 minutes or until firm.
On a surface dusted with confectioners' sugar, roll half of the dough to 1/8-in. thickness; cut with a floured 2-1/2-in. round cookie cutter. Repeat with remaining dough, using a floured 2-1/2-in. doughnut cutter so the center is cut out of each cookie. I also used 2 heart-shaped cutters, one large, one small to make heart-shaped ones.
Beat egg whites until frothy. Combine almonds and remaining sugar. Brush each cookie with egg white and sprinkle with the almond mixture. Place on greased baking sheets. Bake at 350 degrees F for 6-8 minutes or until lightly browned. Remove to wire racks to cool completely.
Spread 2 teaspoons of raspberry preserves over the plain side of solid cookies. Place cookies with centers cut out, almond side up, on top of the preserves, making a sandwich.