Linzer Cookies Dorie Greenspan
These Linzer Cookies from renowned baker Dorie Greenspan are a quintessential holiday treat that combines buttery almond-infused shortbread with a luscious layer of raspberry jam. Delicately spiced with cinnamon, these cookies are cut into fluted rounds, with charming cut-out centers that reveal the vibrant jam filling. A finishing dusting of powdered sugar adds an elegant, snow-dusted look, making them perfect for festive gatherings or gifting. With a melt-in-your-mouth texture and a perfectly balanced sweet-tart flavor, these classic Linzer Cookies are as delightful to eat as they are to make. Keywords: Linzer cookies, Dorie Greenspan recipe, holiday cookies, raspberry jam cookies, almond flour cookies.
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Recipe Information
Ingredients
- 226 grams Unsalted butter, room temperature
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 120 grams Almond flour
- 240 grams All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 150 grams Raspberry jam (or any fruit jam of choice)
- 30 grams Powdered sugar (for dusting)
Instructions
In a large bowl, beat the butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until combined.
In a separate bowl, whisk together almond flour, all-purpose flour, ground cinnamon, and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a dough forms. Do not overmix.
Divide the dough into two equal portions, shape each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).
Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
Roll out one disc of dough between two sheets of parchment paper to a thickness of about 1/8 inch (3 mm).
Using a fluted round cookie cutter (about 2.5 inches in diameter), cut out cookies and transfer them to the prepared baking sheets, leaving about 1 inch between each cookie.
Using a smaller cutter (such as a star or heart shape), cut out the centers of half of the cookies. These will be the tops of the Linzer cookies.
Re-roll the scraps and repeat until all the dough is used.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack.
While the cookies are cooling, warm the raspberry jam slightly in the microwave or a small saucepan to make it spreadable, then let it cool to room temperature.
Spread about 1 teaspoon of jam onto the flat side of each whole cookie (the bottom cookies).
Lightly dust the top cookies (the ones with the cut-out centers) with powdered sugar using a fine mesh sieve.
Place the sugared top cookies over the jam-covered bottom cookies, pressing gently to adhere.
Repeat with all the cookies and allow them to set for about 15 minutes before serving.
Nutrition Facts
Calories |
217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 13.0 g | ||
| Protein | 2.7 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.
