Description
Enjoy the delightful combination of sweet raspberry jam and nutty almond flavors in these classic Linzer cookies. Tender and buttery, they are perfect for any occasion and finished with a dusting of powdered sugar for an elegant touch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup ground almonds (or almond flour)
- 1/2 cup raspberry jam (or your favorite jam)
- Powdered sugar for dusting
Instructions
- Cream together the softened unsalted butter, granulated sugar, and powdered sugar using an electric mixer on medium speed for about 3-4 minutes until light and fluffy.
- Add one large egg, vanilla extract, and almond extract to the mixture. Mix on low speed until just combined.
- In a separate bowl, whisk together the all-purpose flour, ground almonds, salt, and ground cinnamon.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until the dough just comes together. Avoid overmixing.
- Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C).
- On a lightly floured surface, roll out one disk of dough to about 1/8 inch thick, keeping the surface and rolling pin floured.
- Use a cookie cutter to cut out shapes from the rolled dough. For half of the cookies, use a smaller cutter to create a window in the center.
- Carefully transfer the cut cookies onto a parchment-lined baking sheet, leaving space between each cookie. Repeat with the second disk of dough.
- Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
- Stir the raspberry jam to make it spreadable. If too thick, microwave for a few seconds to loosen.
- Once the cookies are completely cool, spread a generous teaspoon of jam on each solid cookie.
- Place the cookies with cut-out centers on top of the jam-covered cookies and press down lightly.
- Dust the tops with powdered sugar using a fine mesh sieve for a beautiful finish.
Notes
- Feel free to use any jam of your choice for the filling.
- These cookies can be stored in an airtight container for up to a week.
- For a festive touch, consider using seasonal cookie cutters.
- Prep Time: 60 minutes
- Cook Time: 12 minutes