Linzer Cookies
Delightful Austrian cookies filled with jam, featuring a buttery texture and a beautiful presentation.
Equipment
- Stand Mixer
- Rolling Pin
- Baking Sheets
- Parchment Paper
- Linzer Cookie Cutter
Ingredients
- 2 cups All-Purpose Flour Sifted
- 1 cup Almond Flour
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Fine Sea Salt
- 1 cup Unsalted Butter Softened
- ⅔ cup Granulated Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 ⅓ cups Raspberry Jam Or your preferred flavor
- Powdered Sugar For dusting
Instructions
- In a medium bowl, whisk together all-purpose flour, almond flour, cinnamon, and salt.
- In a stand mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, mixing until combined.
- Gradually add the dry flour mixture, mixing on low speed until just combined.
- Divide the dough into two disks, wrap in plastic wrap, and refrigerate for 1 to 3 hours.
- Preheat the oven to 350°F (175°C).
- On a floured surface, roll out one disk of dough to slightly less than 1/4 inch thick.
- Cut out cookies with a linzer cookie cutter, making some with a center cutout.
- Place cookies on a baking sheet lined with parchment paper and chill for another 5 minutes.
- Bake for 11-14 minutes until lightly golden around the edges. Cool on a rack.
- Once cooled, sift powdered sugar on top of the cutout cookies, spread jam on the bottom cookies, and sandwich them together.
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Notes
Store cookies in an airtight container for up to 2 weeks.