Linzer Cookies
Delightful cookies made with almond flour and raspberry jam filling, perfect for any occasion and a great way to create lasting memories with loved ones.
Ingredients
Cookie Ingredients
- 1 cup almond flour Adds richness and a nutty flavor.
- 1 cup all-purpose flour Forms the cookie's base.
- ½ cup unsalted butter, softened Provides moisture and helps with texture.
- ½ cup powdered sugar Sweetens the dough without grit.
- 1 large egg Acts as a binder to hold everything together.
- 1 teaspoon vanilla extract Enhances the overall flavor profile.
- ½ teaspoon cinnamon Adds warmth and depth.
- ¼ teaspoon salt Balances sweetness.
- ½ cup raspberry jam The star filling that adds sweetness and tartness.
Instructions
Preparation
- Begin by gathering all your ingredients. Measure them out accurately and allow your butter to soften to room temperature for easier mixing.
- In a bowl, mix together the almond flour, all-purpose flour, cinnamon, and salt.
- In another bowl, cream the softened butter and powdered sugar together until light and fluffy.
- Add the egg and vanilla extract to your butter and sugar mixture. Beat until fully incorporated.
- Gradually add the dry flour mixture into the wet ingredients. Stir until a dough forms.
- Wrap the dough in plastic wrap or place it in a plastic bag. Chill in the refrigerator for about 30 minutes.
Baking
- After chilling, lightly flour your work surface and roll out the dough to about 1/8-inch thickness.
- Use a cookie cutter to cut out desired shapes; for half, use a smaller cutter to cut out the center.
- Preheat your oven to 350°F (175°C) and place the cookies on a parchment-lined baking sheet.
- Bake for 12-15 minutes, until the edges are lightly golden.
Assembly
- Allow the cookies to cool before spreading a generous layer of raspberry jam onto the solid cookies.
- Top with the cut-out cookies.
Notes
To keep your Linzer cookies fresh, store them in an airtight container at room temperature for up to a week. You can layer them with parchment paper to prevent sticking. For longer storage, they can be kept in the fridge for about 2 weeks or frozen for up to three months.