Description
These classic Linzer Cookies feature a tender almond-flavored dough filled with sweet raspberry jam and dusted with powdered sugar. Perfectly spiced with cinnamon and cloves, these sandwich cookies are a festive treat ideal for holidays or any special occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups almond flour
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
Wet Ingredients
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/2 cup (1 stick) butter, softened
- 1/2 cup granulated sugar
Filling and Garnish
- 1/2 cup raspberry jam
- 2 tablespoons powdered sugar, for garnish
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, all-purpose flour, ground cinnamon, ground cloves, and kosher salt until evenly combined.
- Combine Wet Ingredients: In a small bowl, whisk together the large egg and pure vanilla extract until smooth.
- Beat Butter and Sugar: In a large bowl, use a hand mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Egg Mixture: Add the egg and vanilla mixture to the butter and sugar, and beat until fully combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, beating just until incorporated to form the dough.
- Chill the Dough: Divide the dough into two equal halves. Shape each half into a disk and place each between two large sheets of parchment paper. Roll each disk out evenly to about 1/8 inch thickness. Transfer the dough sheets onto a baking sheet or cutting board and refrigerate for 2 hours to chill (or freeze for 30 minutes for quicker chilling).
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- Cut Out Cookies: Peel away one layer of parchment paper from the chilled dough. Using a 2-inch round cookie cutter, cut out cookies from the dough. For half of the cookies, use a smaller round cookie cutter to cut windows in the center, forming the classic Linzer cookie shape.
- Bake the Cookies: Place the cut cookies about 1 inch apart on the prepared baking sheets. Bake in the preheated oven for 7 to 9 minutes, or until the cookies are lightly golden around the edges. Remove from oven and let cool completely on wire racks.
- Assemble Cookies: In a microwave-safe bowl, stir 1 teaspoon of water into the raspberry jam and microwave on low for 30 seconds to soften. Spread about 1/2 teaspoon of warmed jam onto the flat side of each solid cookie, then top with a cookie with a window cutout to form a sandwich.
- Garnish and Serve: Dust the assembled Linzer cookies with powdered sugar for a festive finish. Serve immediately or store in an airtight container.
Notes
- For a quicker chilling process, freeze the dough for 30 minutes instead of refrigerating for 2 hours.
- You can substitute raspberry jam with other fruit preserves like strawberry or apricot.
- Ensure the butter is softened but not melted for better mixing and texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To maintain cookie shape, avoid overworking the dough.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Keywords: Linzer cookies, almond flour cookies, raspberry jam cookies, holiday cookies, sandwich cookies, spiced cookies
