Linzer Torte Cookies
Delight your taste buds with the timeless charm of Linzer Torte Cookies, a festive classic that combines buttery almond-infused shortbread with fruity raspberry jam. These elegant sandwich cookies feature a delicate "window" design, dusted with a snowy layer of powdered sugar for a picture-perfect finish. With hints of cinnamon and vanilla, the tender dough embraces a touch of almond flour for a subtly nutty flavor and melt-in-your-mouth texture. Perfect for holiday gatherings, tea-time treats, or any sweet occasion, these cookies are as stunning to look at as they are delicious to eat. Simple yet sophisticated, Linzer Torte Cookies are an irresistible way to elevate your dessert game!
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Recipe Information
Ingredients
- 230 grams Unsalted butter, softened
- 120 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 120 grams Almond flour
- 240 grams All-purpose flour
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 180 grams Raspberry jam
- 30 grams Powdered sugar (for dusting)
Instructions
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes using a handheld or stand mixer.
Mix in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the almond flour, all-purpose flour, cinnamon, and salt.
Gradually add the dry ingredients into the butter-sugar mixture, mixing until a soft dough forms. Be careful not to overmix.
Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour, or until firm.
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out one dough disc to approximately 1/8-inch thickness. Using a round cookie cutter (about 2-3 inches in diameter), cut out as many cookies as possible and transfer them to the prepared baking sheets.
Using a smaller cookie cutter (e.g., a heart or star shape), cut out the centers of half of the cookies to create 'window' tops.
Re-roll any scraps and repeat the process until all dough is used.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Allow cookies to cool completely on the baking sheets.
Spread about 1 teaspoon of raspberry jam on the flat side of each fully round cookie.
Dust the 'window' cookies with powdered sugar, then place them on top of the jam-covered cookies, pressing gently to sandwich them together.
Store in an airtight container at room temperature for up to 3 days. Enjoy!
Nutrition Facts
Calories |
4242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.0 g | 319% | |
| Saturated Fat | 122.7 g | 614% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 645 mg | 28% | |
| Total Carbohydrate | 459.6 g | 167% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 245.5 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 320 mg | 7% | |
*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.
