Description
Sweet raspberry linzer cookies bring European elegance to holiday baking with delicate almond-dusted cutout sandwiches. Raspberry jam nestled between buttery shortbread layers creates delightful Austrian-inspired treats you’ll savor with each delicate, crumbly bite.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- 1/2 cup (60 g) almond flour
- 1/2 cup (113 g) unsalted butter, softened
- 1 large egg
- 1/2 cup (120 ml) raspberry jam
Sweeteners and Flavoring:
- 1/2 cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Prepare workspace by heating oven to 350F (175C) and lining baking sheets with parchment paper.
- Sift together flour, almond flour, baking powder, and salt in a mixing bowl, ensuring smooth and even consistency.
- Cream butter and powdered sugar in a separate large bowl until texture becomes airy and pale, approximately 3 minutes using an electric mixer.
- Incorporate egg and vanilla extract into butter mixture, blending until smooth and well integrated.
- Gradually fold dry ingredients into wet mixture, stirring gently until just combined to prevent overmixing.
- Form dough into a compact disc, encase in plastic wrap, and chill in refrigerator for minimum 1 hour to firm up.
- On a lightly dusted surface, roll out chilled dough to approximately 1/8-inch thickness using a rolling pin.
- Using circular cookie cutters, cut out uniform rounds from rolled dough.
- Create decorative centers by cutting small holes in half of the cookie rounds, which will later showcase raspberry jam.
- Arrange cookies on prepared baking sheets, maintaining consistent spacing.
- Bake for 8-10 minutes until edges turn delicately golden, indicating perfect doneness.
- Allow cookies to rest on baking sheets for 5 minutes, then transfer to wire cooling rack.
- Spread raspberry jam generously on solid cookie bases, then gently sandwich with perforated cookie tops.
Notes
- Chill dough thoroughly to prevent spreading and maintain intricate cookie shapes during baking.
- Use room temperature butter for smoother, more consistent cookie texture and easier mixing.
- Select high-quality seedless raspberry jam for a cleaner, more refined filling and presentation.
- Replace wheat flour with gluten-free flour blend and add xanthan gum for better cookie structure.
- Prep Time: 1 hour 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 24
- Calories: 123 kcal
- Sugar: 6 g
- Sodium: 43 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg