Linzer Heart Cookies
Linzer Heart Cookies are a delightful twist on the classic Linzer torte, perfect for special occasions or as a romantic treat. These tender, buttery cookies are made with a blend of almond flour and all-purpose flour, giving them a delicate, nutty flavor, while a hint of vanilla elevates their sweetness. Each cookie is expertly assembled by sandwiching vibrant seedless raspberry jam between two heart-shaped layers—complete with a charming "window" on top that reveals the jewel-like filling. Once dusted with powdered sugar, these elegant cookies are as visually stunning as they are delicious. With a prep time of just 20 minutes and a melt-in-your-mouth texture, Linzer Heart Cookies are a must-make for Valentine's Day, weddings, or anytime you want to spread a little love through baking!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Almond flour
- 1 cup Unsalted butter (cold, cut into cubes)
- 0.75 cup Granulated sugar
- 1 large Egg yolk
- 1.5 teaspoons Vanilla extract
- 0.25 teaspoon Salt
- 0.75 cup Seedless raspberry jam
- 0.5 cup Powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. Set aside.
In a large mixing bowl, beat the cold cubed butter and granulated sugar together using a stand mixer or hand mixer until creamy and well combined, about 2-3 minutes.
Add the egg yolk and vanilla extract to the butter mixture. Mix until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Avoid overmixing.
Divide the dough in half, shape into two discs, and wrap each disc tightly in plastic wrap. Refrigerate for at least 30 minutes, or until firm.
On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Use a heart-shaped cookie cutter to cut out as many cookies as possible and transfer them to the prepared baking sheets.
Use a smaller heart-shaped cutter to create 'windows' in half of the cookies (these will be the top cookies). Gather and re-roll dough scraps as needed.
Bake the cookies (one sheet at a time) in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Spread about 1 teaspoon of raspberry jam onto the flat side of each full (non-window) cookie. Dust the top (window) cookies with powdered sugar, then gently press them onto the jam-covered cookies to create sandwiches.
Store the finished cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
4480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.1 g | 319% | |
| Saturated Fat | 128.7 g | 644% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 664 mg | 29% | |
| Total Carbohydrate | 533.7 g | 194% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 307.1 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 312 mg | 24% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 429 mg | 9% | |
*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.
