Description
These classic Linzer Cookies feature a tender almond and all-purpose flour dough, spiced with cinnamon and cloves, sandwiched with sweet raspberry jam and dusted with powdered sugar. Perfectly crisp and buttery, they make a delightful treat for holiday gatherings or anytime you crave a sophisticated cookie.
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
Other
- 1/2 cup granulated sugar
- 1/2 cup raspberry jam
- 2 tablespoons powdered sugar, for garnish
- 1 teaspoon water (for thinning jam)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, all-purpose flour, cinnamon, cloves, and salt to evenly distribute the spices and salt throughout the flours.
- Mix Wet Ingredients: In a small bowl, whisk together the egg and vanilla extract until combined to prepare for incorporation into the dough.
- Cream Butter and Sugar: In a large bowl, using a hand mixer, beat the butter and granulated sugar on medium-high speed until the mixture becomes light and fluffy, about 3 to 4 minutes.
- Combine Ingredients: Add the egg and vanilla mixture to the butter-sugar mixture and beat until combined. Then add the dry ingredient mixture and beat on low speed just until incorporated, taking care not to overmix to keep the cookies tender.
- Chill the Dough: Divide the dough in half and shape each half into a disk. Place each disk between two large sheets of parchment paper and roll out to about 1/8 inch thickness. Transfer the dough sheets to a baking sheet or cutting board, then chill in the refrigerator for 2 hours or freeze for 30 minutes to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cut Cookies: Peel away one layer of parchment paper from the dough. Use a 2-inch round cookie cutter to cut out cookies. For half the cookies, use a smaller round cookie cutter to cut windows in the centers, which will allow the jam to peek through after assembly.
- Bake Cookies: Arrange the cookies on the prepared baking sheets about 1 inch apart. Bake for 7 to 9 minutes or until the cookies turn lightly golden around the edges. Remove from oven and let cool completely on a wire rack.
- Prepare Jam and Assemble: Stir 1 teaspoon water into the raspberry jam in a microwave-safe bowl to thin it slightly. Microwave on low for 30 seconds, then spread about 1/2 teaspoon of warmed jam onto the bottom side of whole cookies.
- Sandwich and Garnish: Top the jam-covered cookies with the window-cut cookies to form sandwiches. Dust the assembled Linzer Cookies with powdered sugar just before serving to add a delicate sweetness and festive look.
Notes
- You can substitute raspberry jam with other fruit preserves like apricot or strawberry for variety.
- Chilling the dough is essential to prevent spreading and maintain the shape of the cookies.
- If you don’t have parchment paper, you can use silicone baking mats to roll out the dough and for baking.
- For a more intense almond flavor, consider adding a few drops of almond extract along with the vanilla extract.
- These cookies can be stored in an airtight container at room temperature for up to one week.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Keywords: Linzer cookies, almond cookies, jam-filled cookies, holiday cookies, traditional Austrian dessert
