Linzer cookies are simple, cut-out almond cookies filled with jam and dusted with confectioners' sugar.
Prep Time 15 minutes
Cook Time 8 minutes
Chill Time 30 minutes
Total Time 53 minutes
Servings 14 linzer cookie sandwiches
- 1 1/2 cups (187 g) all-purpose flour
- 1 cup (110 g) almond flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (226 g or 2 sticks) unsalted butter, room temperature
- 3/4 cup (150 g) sugar
- 1 egg, room temperature
- 1 teaspoon vanilla
- 1 cup raspberry (or strawberry) jam
- 1/2 cup (60 g) confectioners' sugar for dusting
In a medium bowl, whisk together the all-purpose flour, almond flour, cinnamon, baking powder and salt. Set aside.
In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla and mix until combined, about 30 seconds.
With the mixer on low, slowly add the flour mixture and mix just until combined. Avoid over mixing. Divide the dough in half, and form each half into a 4-inch disc. Wrap in plastic wrap, and refrigerate until firm, about 30 minutes.1
Preheat the oven to 375° F. Line two baking sheets with parchment paper and set aside.
On a floured work surface, roll out one of the dough discs to an even 1/4-inch thickness. Use a 3-inch round cookie cutter to cut out cookies. These will be the bottom of the linzer cookies. Place on prepared baking sheets about 1 1/2-inches apart. Gather scraps of dough, roll and repeat.
Bake 8 minutes or until the edges are turning golden. Let cookies cool on the baking sheet for 3 minutes then transfer to a wire rack to cool completely.
Repeat steps 5 and 6 with the second dough disc. After the cookies are cut into rounds, use a small heart-shaped cookie cutter to create small cutouts in the center of the cookies. This will be the tops of the linzer cookies. Place on parchment-lined cookie sheets and bake 8 minutes or until the edges are turning golden.
To prepare cookies, spread about 2 teaspoons of raspberry jam on the bottoms of half of the cookies, spreading it lightly at the edges. Top with the remaining cookies, bottoms down. Dust the tops with confectioners’ sugar.
- Dough discs can be refrigerated up to 3 days or frozen up to 2 weeks. Defrost in the refrigerator before using.
- Store in an airtight container in the refrigerator for up to 1 week.
- I used Bob's Red Mill fine almond flour.
Serving: 1cookie | Calories: 333kcal | Carbohydrates: 42g | Protein: 4g | Fat: 18g | Sodium: 56mg | Fiber: 2g | Sugar: 25g