Linzer Raspberry Cookies
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
- measuring cups and spoons
- mixing bowls
- Rolling Pin
Ingredients
- 1 cup unsalted butter, softened to room temperature (2 sticks)
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract (or vanilla extract)
- ¼ teaspoon salt (use table salt or fine sea salt)
- 2½ cups all purpose flour
- 1 cup almond flour (or finely ground almonds or hazelnuts)
- 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 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 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.You can bake the cut-out pieces too, for about 4 to 6 minutes. 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.Transfer to a cooling rack and allow to cool to room temperature.
- Dust the 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!!
Notes
- Cool Down: If your house is really warm, stick a baking sheet in the freezer. Roll your dough and cut out your cookies on the frozen baking sheet to prevent the butter from melting.
- Warm Up: If the dough is too cold and hard to roll out, let it sit at room temperature for 15 minutes to soften.
- Shaping Cookies: The cookies might stick to your counter once you roll them and cut out the shapes. Use a thin spatula or bench scraper to scrape them off the counter and onto your baking sheet.
- Storing: To prevent the powdered sugar topping from getting messed up, place a piece of parchment paper in between each layer of stacked cookies.
- Jam Filling: Don’t add too much jam filling, just about a heaping tablespoon spread out is good. Otherwise when you take a bit, 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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