Linzer Cookies Recipe with Almonds and Raspberry Jam
Bake almond Linzer cookies with raspberry jam and powdered sugar. Learn to chill, roll and match cutout tops for neat sandwich cookies.
Servings 24 cookies
Calories 185kcal
Equipment
- Electric mixer
- Large bowl
- Medium bowl
- Whisk
- Rubber spatula
- Baking sheets
- Parchment paper
- Cookie cutter
Ingredients
Unsalted Butter
- 1 cup unsalted butter, softened
Granulated Sugar
- 3/4 cup granulated sugar
Eggs
- 1 large egg
Vanilla Extract
- 1 teaspoon alcohol-free vanilla extract
Almond Extract
- 1/2 teaspoon alcohol-free almond extract
All-Purpose Flour
- 2 cups all-purpose flour
Almond Flour
- 2/3 cup almond flour
Cornstarch
- 1 tablespoon cornstarch
Ground Cinnamon
- 1/2 teaspoon ground cinnamon
Salt
- 1/4 teaspoon salt
Seedless Raspberry Jam
- 3/4 cup seedless raspberry jam
Powdered Sugar
- 1/4 cup powdered sugar
Instructions
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium-high speed until the mixture is light and fluffy, about 3 minutes.
- Add the egg, vanilla extract, and almond extract to the butter mixture and beat until fully incorporated, scraping down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the all-purpose flour, almond flour, cornstarch, ground cinnamon, and salt until evenly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
- Divide the dough into two equal portions and flatten each into a disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- On a lightly floured surface, roll out one dough disc to a consistent 1/8-inch thickness. Use a 2.5-inch round cookie cutter to cut out solid rounds. Place them 1 inch apart on the prepared baking sheet.
- Roll out the second disc and use the same 2.5-inch cutter, but use a smaller 1-inch cutter to remove the centers of these rounds, creating the 'window' tops. Place these on the second baking sheet.
- Bake for 10 to 12 minutes, or until the cookies are set and the edges are just beginning to turn a very pale golden brown. Do not let them brown fully.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once completely cool, arrange the 'window' cookies on a tray and dust them generously with powdered sugar using a fine-mesh sieve.
- Spread approximately 1 teaspoon of raspberry jam onto the flat bottom of each solid cookie, leaving a small border at the edge.
- Gently press a powdered window cookie onto each jam-covered base to create a sandwich. Serve immediately or store in an airtight container.
Notes
Nutritional information:
- Calories: 185
- Protein: 2g
- Carbohydrates: 22g
- Fat: 10g
- Saturated fat: 6g
- Cholesterol: 10mg
- Sodium: 10mg
- Potassium: 50mg
- Fiber: 1g
- Sugar: 12g
- Vitamin A: 10 IU
- Vitamin C: 2mg
- Calcium: 2mg
- Iron: 1mg