Description
These Linzer Cookies feature a delicate almond shortbread sandwiching a vibrant raspberry jam. The classic design with a cut-out center reveals the colorful filling, making them perfect for special occasions or a sweet treat.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Powdered sugar, for dusting
Instructions
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg yolk and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a dough forms. Do not overmix.
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness.
- Using a 2-inch round cookie cutter, cut out shapes. For half of the cookies, use a smaller cutter (like a thimble or small round cutter) to create a hole in the center.
- Carefully transfer the cookies to the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, spread about 1/2 teaspoon of raspberry jam on the bottom of each solid cookie.
- Dust the cookies with the cut-out centers with powdered sugar.
- Gently place the powdered sugar-dusted cookies on top of the jam-filled cookies to create sandwiches.
- Store in an airtight container at room temperature for up to 3-4 days.
Notes
- Ensure butter is at room temperature for proper creaming.
- Do not overmix the dough to keep the cookies tender.
- Chilling the dough is essential for easy handling and to prevent spreading.
- Any fruit jam can be used as a filling.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg