Description
Tender, buttery Linzer cookies made with almond flour, warm spices, and sweet raspberry jam. These classic sandwich cookies are delicate, festive, and perfect for holidays or gifting.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1 1/2 cups all-purpose flour
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp kosher salt
- 1 large egg
- 2 tsp pure vanilla extract
- 1/2 cup (1 stick) butter
- 1/2 cup granulated sugar
- 1/2 cup raspberry jam
- 2 Tbsp powdered sugar, for garnish
Instructions
- Whisk almond flour, all-purpose flour, cinnamon, cloves, and salt together in a bowl.
- Whisk egg and vanilla together in a separate bowl.
- Cream butter and sugar until light and fluffy, 3–4 minutes. Beat in egg mixture, then mix in dry ingredients just until dough forms.
- Divide dough in half, shape into discs, and roll each between parchment sheets to 1/8-inch thickness. Chill for 2 hours or freeze for 30 minutes.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment.
- Cut out cookies using a 2-inch cutter, cutting small windows into half the cookies.
- Bake 7–9 minutes until lightly golden. Cool completely.
- Warm the raspberry jam with 1 tsp water. Spoon about 1/2 tsp onto each solid cookie and top with a window cookie.
- Dust with powdered sugar before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg