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Huckleberry Pine Linzertorte Cookie

Huckleberry Pine Linzertorte Cookie

A decadent Linzertorte inspired by the best of the Treasure State. A Jam of Mountain Huckleberry, sandwiched by a cookie of Pine nuts and needles. All capped with a mountain confetti of wildflowers, precious metals and sweet sugars. This Mountain Linzertorte is inspired by our roots and the roots of this state. Generations both young and old, enchanted by this big sky cookie made of silver and gold!

Shout out to Lynn Kuhn for sharing her family's original cookie recipe and letting us add some Montana flair.

Huckleberry Pine Linzertorte Cookie

Rated 2.9 stars by 18 users

Ingredients

1 ¾ sticks of unsalted butter
⅔ cup confectioners sugar
¼ tsp almond extract
1 ¾ cup flour
½ tsp cinnamon
½ cup ground almonds (skinless white almond slivers, ground)
¼ cup ground pine nuts

Directions

Grind almonds and pine nuts separately in a food processor and measure ½ cup of ground almonds and ¼ cup of pine nuts. Set aside.
In a large bowl or mixer, cream butter, sugar, and almond extract until light and fluffy.
In a separate bowl, whisk together flour, cinnamon, ground almonds, and ground pine nuts.
Gradually add the flour mixture to the butter mixture. Mix until fully combined.
Divide the dough into 4 equal parts and wrap.
Chill the mixture for at least one hour or overnight.
Preheat oven to 350F. Line 2 baking sheets with parchment paper or silicone mats.
On a lightly powdered sugared surface, roll dough to ⅛ inch thickness.
Cut out 32 cookies. Cut ½ inch to ¾ inch holes, depending on size of cookie, in 16 of the cookies. These will be the tops of the Linzer Torte.
Re-roll extra dough, chilling it for 15 minutes if necessary.
Bake cookies for 8 to 10 minutes or until edges are brown.
Cool cookies for 2 minutes, transfer to a cooling rack, and cool completely.
Spread Huckleberry Bourbon Jam on the 16 cookies without holes. Dust remaining cookies with confectioners’ sugar. Place cookies with holes on top of the cookies with jam.

Montana Mex

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