Description
Delicate almond-scented cookies filled with raspberry jam, perfect for sharing and celebrating traditions.
Ingredients
Scale
- 1 cup almond flour
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, cold
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 cup raspberry or apricot jam
- Powdered sugar for dusting
Instructions
- Prepare the dough: In a large bowl, mix almond flour, all-purpose flour, and powdered sugar. Cut in cold butter until the mixture resembles coarse crumbs. Mix in egg yolk, vanilla, and lemon zest until it forms a dough. If the dough feels too sticky, refrigerate it for about 30 minutes.
- Roll and cut: On a lightly floured surface, roll out the dough to about 1/4 inch thick. Use cookie cutters to cut out shapes, ensuring to cut out a center hole in half of the cookies.
- Bake: Preheat your oven to 350°F (175°C). Place cookies on a parchment-lined baking sheet and bake for about 10-12 minutes or until they’re lightly golden brown. Cool on a wire rack.
- Assemble: Once cooled, spread a teaspoon of jam onto the solid half of the cookie. Gently press the cut-out cookies on top, creating a lovely sandwich. Dust with powdered sugar for that classic presentation.
- Store: If you have any leftovers, store the cookies in an airtight container. They typically stay fresh for about a week.
Notes
For a dairy-free version, replace unsalted butter with a plant-based alternative.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Linzer Cookies, German cookies, holiday baking, almond cookies, raspberry jam