Raspberry Fig Linzer Cookies Diabetic
Delight your taste buds with these Raspberry Fig Linzer Cookies, a diabetic-friendly twist on the classic Austrian treat. These tender, nutty cookies are crafted with almond flour, whole wheat pastry flour, and a touch of warm spices like cinnamon and cloves, making them irresistibly fragrant and flavorful. Sandwiched with a luscious, sugar-free raspberry fig jam, each bite strikes the perfect balance of sweetness and complexity. Sweetened with granulated erythritol, this recipe is low-carb and ideal for those who want to enjoy a guilt-free indulgence without compromising on taste. Perfect for holiday gatherings or a cozy afternoon treat, these cookies are beautifully finished with a light dusting of powdered erythritol for an elegant touch. Indulge in wholesome decadence while keeping your health goals in mind!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Whole wheat pastry flour
- 0.5 cups Unsalted butter
- 0.33 cups Granulated erythritol (or another sugar substitute)
- 1 large Egg yolk
- 1 teaspoons Pure vanilla extract
- 0.5 teaspoons Ground cinnamon
- 0.125 teaspoons Ground cloves
- 0.25 teaspoons Salt
- 0.5 cups Raspberry fig jam (sugar-free)
- 2 tablespoons Powdered erythritol (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the almond flour, whole wheat pastry flour, ground cinnamon, ground cloves, and salt. Set aside.
In a large bowl, beat the unsalted butter and granulated erythritol until light and creamy, about 2-3 minutes. Use a hand mixer or stand mixer for best results.
Add the egg yolk and vanilla extract to the butter mixture. Beat until well combined.
Gradually add the dry ingredients to the wet ingredients. Mix until the dough comes together. The dough should be soft but not sticky.
Divide the dough into two portions. Flatten each portion into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to firm up.
Lightly flour a clean surface and roll out one disk of the dough to approximately 1/8-inch thickness. Use a 2-inch round cookie cutter to cut out the base cookies and place them on the prepared baking sheets.
Roll out the second disk of dough and cut the same number of cookies, but use a smaller shape (like a star or heart) to cut out the centers to make the tops.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Let them cool completely on the baking sheets.
Once cooled, spread about 1/2 teaspoon of sugar-free raspberry fig jam on each base cookie. Top with a cut-out cookie to form a sandwich.
If desired, dust the finished cookies with powdered erythritol for an elegant touch.
Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.9 g | 161% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 609 mg | 26% | |
| Total Carbohydrate | 179.5 g | 65% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 17.8 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 406 mg | 31% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 402 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.
