Linzer Raspberry Cookies
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These Linzer raspberry cookies are made with almond flour for a nutty flavor and soft, chewy texture. Each cookie sandwich is filled with a tart raspberry jam, to capture the bright essence of Austrian Linzer torte.
Equipment
Ingredients
- 1 cup unsalted butter, softened to room temperature (2 sticks)
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- ¼ teaspoon salt (use table salt or fine sea salt)
- 2½ cups all purpose flour
- 1 cup blanched almond flour
- ½ cup raspberry jam
- ½ cup powdered sugar
Instructions
- In a large mixing bowl, use an hand mixer to beat the softened butter until it’s light and fluffy, after about 1 minute.
- Add the granulated sugar and beat again until it’s fluffy and pale yellow, after about 1 minute.
- Add the egg and almond extract and beat again for 1 minute until it’s combined.
- Add the salt, all purpose flour, and almond flour and mix on low speed until it forms a crumbly dough.
- Separate the dough in half and form them into discs. Wrap each individually in plastic cling wrap, and chill in the fridge for at least 1 hour, or up to 3 days.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Working in two batches to bake the cookies, take one dough disc out of the fridge, and unwrap it from the plastic wrap. On a lightly floured surface, roll out the dough to ⅛ inch thickness.
- Use a 2-inch round cookie cutter to cut circles. Use a smaller circle cookie cutter, a paring knife, or the wide end of a piping nozzle to cut out a small circle in the center of half of the circles of dough. Scrape the cookies off your counter with a thin spatula and place them on the prepared baking sheet spread out at least ½ inch apart.
- Chill the cookies for about 20 minutes, to ensure the butter is cold and firm before they go in the oven.
- Bake the cookies just until the edges turn golden, for about 8 to 10 minutes. Transfer to a cooling rack and allow to cool to room temperature. While the first batch of cookies bakes, roll out and cut circles of the other disc of dough and chill them. Bake them once the first batch of cookies comes out of the oven.
- Dust the cooled cookies with the centers cut-out with powdered sugar.Spread about one tablespoon of raspberry jam on each of the cookies without the center cut out. Gently press the powdered sugar-covered cookies with the center cut out on top of the jam to form cookie sandwiches. Enjoy!!
Your dough will look crumbly, which is normal. It should hold its shape when you squeeze it in the palm of your hand, like pie crust dough. If it won’t hold together, stir in one teaspoon of ice-cold water at a time with a fork.
Re-roll the dough scraps only once (two rolls total). Any more and the overworked dough bakes up tough.
Notes
- No cookie cutters? No problem. Use the rim of a drinking glass to cut the large circles, then cut the little windows in the top cookies with the wide end of a piping tip or a small bottle cap.
- Storing: To prevent the powdered sugar topping from getting messed up, place a piece of parchment paper in between each layer of stacked cookies. Store assembled cookies in an airtight container at room temp for up to 1 week.
- Make-Ahead: Allow the cookies to cool completely and store them in the freezer in an airtight container or freezer safe bag for up to 3 months. Thaw at room temperature, then add the jam filling and assemble.
- Jam Filling: Don’t add too much jam filling, just about a heaping tablespoon spread out is good. Otherwise when you take a bite, the jam will ooze out of the sides.
Nutrition
Serving: 1cookieCalories: 380kcalCarbohydrates: 45gProtein: 5gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 54mgSodium: 61mgPotassium: 49mgFiber: 2gSugar: 21gVitamin A: 493IUVitamin C: 1mgCalcium: 33mgIron: 2mg
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