Filled with cranberry compote, and just right for end-of-year holidays, these Pumpkin Pie Spice Linzer Cookies feature a buttery crust made from almond flour and graham crackers. They are sure to be a hit with anyone who loves the flavors of fall and winter.
Pumpkin Pie Spice Linzer Cookies Recipe
Rolling pin, parchment paper, cookie cutters (1 large, 1 small), small sifter, hand immersion blender
170 grams butter
127 grams sugar
10 grams molasses
32 grams eggs (whisked)
213 grams pastry flour
7 grams pumpkin spice
30 grams graham crackers, finely ground
85 grams almond flour
1 cup powdered sugar, for dusting
Cranberry compote (recipe below)
- Cream butter and sugar until smooth and light.
- Add molasses and eggs and mix until incorporated.
- Add flour, pumpkin spice, graham crackers, baking powder, and almond flour. Mix until combined.
- Wrap dough and place in fridge overnight.
- Roll out dough to thickness of about 2 stacked quarters.
- Using large cookie cutter cut out 2 cookies. With half the cookies, cut a small circle out of the middle to use as the “top” cookie.
- Collect the cutout dough centers and scrap dough and use the above process until the dough is gone.
- Bake at 325 degrees for 20 minutes. Halfway through baking rotate the trays. Cool on the counter.
- Set aside the cookies with holes in the centers and sift with powdered sugar.
- Spread cranberry compote on the bottom of the whole cookie. Place the dusted powdered sugar cookie on top. Store at room temperature.
Cranberry Compote Recipe
Zest from 2 oranges
12 oz orange juice
6 oz honey
2 12-oz bags cranberries
2 sweet apples, such as Fuji, Honeycrisp or Red Delicious
12 oz brown sugar
- Peel oranges and finely slice.
- Bring juice, honey, brown sugar, and orange zest to a boil. Then boil for 5 minutes to thicken.
- Petit-dice apples, leaving the skin on if preferred.
- Add cranberries, apples, and brown sugar to the juice, cooking until mixture thickens and the cranberries and apples soften, about 15-20 minutes. Be sure to stir the mixture occasionally.
- Carefully immersion-blend to a sauce to your preferred consistency.
- Cool over ice bath until completely cool. Store in fridge in an airtight container.
Story and recipe by Selina Progar / Styling by Anna Calabrese / Photography by Dave Bryce
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