Description
These classic Linzer Cookies feature a tender almond-flavored dough spiced with cinnamon and cloves, sandwiched around a sweet raspberry jam filling. Perfectly rolled thin and baked to a delicate golden, they are dusted with powdered sugar for an elegant finish. A delightful treat for holidays or any special occasion, these cookies combine buttery richness with fruity warmth for a timeless flavor.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups almond flour
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
Wet Ingredients
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
Filling and Garnish
- 1/2 cup raspberry jam
- 2 tablespoons powdered sugar, for garnish
Instructions
- Mix dry ingredients: In a medium bowl, whisk together almond flour, all-purpose flour, ground cinnamon, ground cloves, and kosher salt until evenly combined to infuse the dough with gentle spiced flavors.
- Combine wet ingredients: In a small bowl, whisk the large egg and vanilla extract together until smooth to bind the dough with rich vanilla aroma.
- Cream butter and sugar: In a large bowl, use a hand mixer to beat softened butter and granulated sugar until light and fluffy, approximately 3 to 4 minutes, creating a creamy base for the dough.
- Incorporate egg mixture: Add the egg and vanilla mixture to the creamed butter and sugar, mixing until fully combined to achieve a smooth batter.
- Add dry ingredients: Gradually beat in the flour mixture until just incorporated, being careful not to overmix to maintain tender texture in the cookies.
- Chill the dough: Divide the dough into two equal halves, form each into a disk, and place each between two large sheets of parchment paper. Roll each disk out until 1/8-inch thick. Transfer the rolled dough sheets to a baking sheet or cutting board and refrigerate for 2 hours or freeze for 30 minutes to firm up for easier cutting.
- Preheat oven and prepare baking sheets: Set the oven to 375°F (190°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cut cookies: Peel away the top layer of parchment from the dough. Using a 2-inch round cookie cutter, cut out circles from the dough. For half of the cookies, use a smaller round cutter to cut out a window in the center to create the characteristic Linzer shape.
- Bake: Arrange the cookies on the lined baking sheets about 1 inch apart. Bake for 7 to 9 minutes or until the cookies are lightly golden at the edges, indicating a perfect bake.
- Cool cookies: Remove from the oven and let the cookies cool completely on a wire rack to set before assembling.
- Prepare jam filling: In a microwave-safe bowl, stir 1 teaspoon of water into the raspberry jam to loosen it. Microwave on low power for 30 seconds to warm and soften the jam for easy spreading.
- Assemble cookies: Spread approximately 1/2 teaspoon of the warmed jam onto the solid cookie bases, then gently top with the cookie that has the cut-out window to create the sandwich effect.
- Garnish and serve: Lightly dust the assembled cookies with powdered sugar for a festive and elegant finish. Serve and enjoy!
Notes
- To make rolling easier, keep your hands and rolling pin lightly floured or use parchment paper as directed.
- For different fillings, try apricot or strawberry jam to vary the flavor.
- Use a cookie cutter with a scalloped edge for a more decorative look.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Freezing the dough allows it to be rolled and cut easily later; just thaw slightly before cutting.
Nutrition
- Serving Size: 2 cookies
- Calories: 180
- Sugar: 11g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
