Raspberry Almond Linzer Cookies
These heart-shaped almond cookies sandwiched with raspberry jam make such a beautiful treat!
- 1 cup slivered almonds (110 grams) OR 1 cup (95 grams) almond flour
- 2 cups all-purpose flour (240 grams)
- 1/4 teaspoon salt
- 1 cup unsalted butter (2 sticks, 226 grams), softened to room temperature
- 2/3 cup granulated sugar (130 grams)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 large egg
- Zest of 1 lemon
- Powdered sugar , for dusting
- 1/2 cup seedless raspberry jam , see Note
Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
Pulse nut in a food processor until finely ground. If using almond flour, skip this step.
Combine almonds with flour, and salt. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy. Add the egg, vanilla, almond extract, and lemon zest and mix until combined.
Add the flour mixture and mix until just combined. Shape dough into a disk, wrap in plastic wrap and chill in the fridge for at least 1 hour and up to several days. You can also double wrap and store in the freezer for a month or more.
When ready to make the cookies, let the dough disk rest at room temperature for about 15 minutes. On a floured surface, roll out to 1/4 inch thick. Use cookie cutters to cut dough into hearts or other desired shape. Use smaller cookie cutters to cut small windows into half of the cookies.
Place cookies on a baking sheet lined with parchment paper. It's best to bake the cookies with the windows and those without on separate sheet pans for even baking. The ones with the windows will need slightly less time. Bake for 12-14 minutes or until edges just start to turn golden brown. Do not over bake.
Let the cookies cool on a wire rack completely. Meanwhile, warm the raspberry jam over low heat to a spreadable, lump-free consistency. Once the cookies are cooled, use a fine mesh strain to sprinkle the top cookies (the ones with the windows) evenly with powdered sugar. Turn the bottom cookies over and pour a spoonful of jam onto each cookie, spreading it evenly. Careful not to smudge the powdered sugar, place a top cookie on top of the jam and press lightly to sandwich together.
These cookies look their best served right away, but will keep in an airtight container on the counter for several days.
Adapted from Joy of Baking.
- To remove seeds from jam, warm over low heat to thin it out. Then pass through mesh strainer and discard seeds.
Calories: 412kcal, Carbohydrates: 41g, Protein: 7g, Fat: 26g, Saturated Fat: 11g, Cholesterol: 54mg, Sodium: 61mg, Potassium: 43mg, Fiber: 3g, Sugar: 19g, Vitamin A: 493IU, Vitamin C: 1mg, Calcium: 54mg, Iron: 2mg