Description
These classic Linzer Cookies are delicate almond-infused shortbread sandwiches filled with sweet raspberry jam and dusted with powdered sugar. Perfectly buttery with a subtle hint of cinnamon and cloves, these cookies are elegant and festive for any occasion.
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) butter
- 1/2 cup granulated sugar
For Assembly
- 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, cinnamon, cloves, and kosher salt to evenly distribute the spices and salt.
- Combine Wet Ingredients: In a small bowl, whisk the egg and vanilla extract until blended.
- Beat Butter and Sugar: In a large bowl, use a hand mixer to beat the butter and granulated sugar until the mixture becomes light and fluffy, approximately 3 to 4 minutes.
- Add Egg Mixture: Beat the egg and vanilla mixture into the butter and sugar until fully combined.
- Incorporate Dry Ingredients: Add the dry flour mixture to the wet ingredients and beat just until incorporated to form the cookie dough.
- Chill Dough: Divide the dough in half and form each half into a disk. Place each disk between two large sheets of parchment paper, then use a rolling pin to roll each to about 1/8 inch thickness. Transfer to the refrigerator for 2 hours or freeze for 30 minutes to chill.
- Prepare for Baking: Preheat the oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- Cut Cookies: Peel away one side of the parchment from each dough disk. Using a 2-inch round cookie cutter, cut out cookies. For half of the cookies, use a smaller cutter to cut out windows for the tops of the sandwich cookies.
- Bake Cookies: Arrange the cookies on the baking sheets about 1 inch apart. Bake for 7 to 9 minutes until the edges are lightly golden.
- Cool Cookies: Let the cookies cool completely on the baking sheets before assembly.
- Warm Jam and Assemble: Stir 1 teaspoon of water into the raspberry jam in a microwave-safe bowl, microwave on low for 30 seconds to loosen. Spread about 1/2 teaspoon of jam onto a solid cookie, then top with a cookie with a cut-out window to form a sandwich.
- Garnish and Serve: Dust the assembled Linzer cookies with powdered sugar before serving to add a beautiful finishing touch.
Notes
- For a crisper cookie, roll the dough slightly thinner before chilling.
- Almond flour adds a delicate nutty flavor and tender texture; avoid substituting with regular flour.
- Experiment with different jam flavors such as apricot or strawberry for variety.
- Store cookies in an airtight container at room temperature for up to one week.
- If you prefer a stronger spice flavor, slightly increase cinnamon and cloves but do not exceed 1/2 teaspoon combined to maintain balance.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
