Linzer Cookies
Delight your taste buds with these classic Linzer Cookies, a festive favorite that combines tender, buttery shortbread with a luscious raspberry jam filling. This recipe features an aromatic blend of almond flour, cinnamon, and vanilla, creating a nutty, spiced flavor that melts in your mouth. Perfectly crisp and delicately shaped, these cookies are made even more charming with their cut-out tops, dusted with a snowy layer of powdered sugar. Whether you're baking for the holidays or an elegant tea party, Linzer Cookies are as beautiful as they are delicious. With just a few simple steps, you'll have 24 stunning sandwich cookies that are sure to impress!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 120 grams Almond flour
- 227 grams Unsalted butter (cold, diced)
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 2 large Egg yolks
- 150 grams Raspberry jam (or preferred jam)
- 30 grams Powdered sugar (for dusting)
Instructions
In a mixing bowl, whisk together the all-purpose flour, almond flour, salt, and ground cinnamon. Set aside.
In a stand mixer or a large mixing bowl, beat the cold, diced butter and granulated sugar together on medium speed until smooth and creamy (about 2 minutes).
Add the egg yolks and vanilla extract to the butter mixture, and beat until well combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft 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 up to 2 days).
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out one disk of dough to about 1/8-inch (3mm) thickness. Use a round or fluted cookie cutter (about 2.5 inches in diameter) to cut out as many cookies as possible, and place them on the prepared baking sheets.
Using a smaller shaped cutter (such as a star or heart), cut out the center of half the cookies to create the tops. Re-roll the scraps and repeat the process with the remaining dough.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool completely on wire racks.
Spread about 1 teaspoon of jam onto the flat side of each bottom cookie. Place a cut-out (top) cookie on top, pressing gently to sandwich them together.
Dust the top of each assembled cookie with powdered sugar before serving.
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 44 mg | 2% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 8.8 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 55 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.
