Linzer Valentine Hearts
Celebrate love and sweetness with these irresistible Linzer Valentine Hearts, a classic European-inspired cookie reimagined for romantic occasions. Featuring a buttery shortbread base made with almond flour for a delicate nutty undertone, these heart-shaped treats are accentuated with warming hints of cinnamon and filled with sweet, tangy raspberry jam. Each cookie is elegantly adorned with a powdered sugar-dusted top, creating a charming stained-glass effect through the cut-out window. Perfect for Valentine’s Day or any special moment, these cookies not only look stunning but are melt-in-your-mouth delicious. With just 12 minutes of baking time and simple ingredients, they’re ideal for gifting, sharing, or indulging on your own.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 230 grams unsalted butter, softened
- 150 grams granulated sugar
- 100 grams almond flour
- 250 grams all-purpose flour
- 1 teaspoon vanilla extract
- 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 the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the almond flour, all-purpose flour, cinnamon, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until the dough comes together. Avoid overmixing.
Divide the dough into two portions, flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
Remove one dough disc from the refrigerator and roll it out on a lightly floured surface to about 3-4mm thickness.
Using a heart-shaped cookie cutter, cut out an even number of hearts. Use a smaller heart-shaped cutter to cut out windows in the center of half of the cookies.
Place the cookies on the prepared baking sheets, spaced about 2cm apart. Gather and re-roll the scraps as needed.
Bake the cookies for 10-12 minutes or until the edges are lightly golden. Allow them to cool completely on a wire rack.
Spread a thin layer of raspberry jam on the flat side of each solid heart cookie (without the cut-out).
Dust the heart cookies with cut-out windows generously with powdered sugar, then gently sandwich them onto the jam-covered cookies.
Store the Linzer Valentine Hearts in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 11.4 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 41 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.
