Blueberry Linzer Cookies
Delight your taste buds with these charming Blueberry Linzer Cookies, a sophisticated twist on a classic treat! Buttery almond-flour dough infused with a hint of cinnamon creates irresistibly tender cookies that sandwich a jewel-like layer of luscious blueberry jam. The pairing of nutty, spiced shortbread with the tangy sweetness of the fruit filling delivers a flavor profile that’s as elegant as it is comforting. With their signature “window” design dusted in powdered sugar, these cookies are as visually stunning as they are delicious, making them perfect for holiday gatherings, tea parties, or weekend indulgence. Easy to prepare ahead and customizable with your favorite jam, this recipe is a must-try for cookie lovers and baking enthusiasts alike.
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Recipe Information
Ingredients
- 210 grams All-purpose flour
- 120 grams Almond flour
- 170 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 Egg yolk
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Kosher salt
- 180 grams Blueberry jam
- 30 grams Powdered sugar
Instructions
In a medium bowl, whisk together the all-purpose flour, almond flour, ground cinnamon, and kosher salt. Set aside.
In a large mixing bowl, use a handheld or stand mixer to cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg yolk and vanilla extract to the butter mixture, and beat until fully incorporated.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until a dough forms.
Divide the dough into two equal portions, flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or until firm.
Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 1/8-inch (3 mm) thickness.
Using a round cookie cutter (approximately 2 inches in diameter), cut out circles from the dough. On half of the circles, use a smaller cutter to create a window in the center.
Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart. Re-roll the scraps and repeat until all the dough is used.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Dust the windowed cookies generously with powdered sugar.
Spread approximately 1 teaspoon of blueberry jam onto the flat side of each non-windowed cookie.
Gently place a windowed cookie on top of each jam-covered cookie, pressing lightly to adhere.
Store in an airtight container at room temperature for up to 3 days. Enjoy your Blueberry Linzer Cookies!
Nutrition Facts
Calories |
187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 11 mg | 0% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 11.3 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 60 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
