Traditional Linzer Cookies are rich, buttery cookies beautifully accentuated by almonds, fruit preserves, and cinnamon. Cut out in all sorts of fun shapes and filled with your choice of jam filling, Linzer cookies deserve a starring role on your Christmas cookie platter!
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Ingredients
2cups all-purpose flour
⅔cup almond flourcan also use ground almonds, see NOTE
¼teaspooncinnamon
¼teaspoonnutmeg
¼teaspoonkosher salt
1cupunsalted butterroom temperature
⅔cup granulated sugar
1largeegg
¾teaspoonpure vanilla extract
¾cupraspberry jam or preservescan use seedless
¼cuppowdered sugar for dusting
Instructions
In a small bowl, whisk together both flours, cinnamon, nutmeg, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy, about 3 -4 minutes. Add the egg, and vanilla and mix well.
Add the dry ingredients to the wet, and mix only until just incorporated.
Divide the dough in half and place each onto a sheet of plastic wrap. Form each into disks about 1-inch in thickness. Wrap in plastic and refrigerate for at least 2 hours until firm.
When ready to bake, preheat oven to 350° F. Prepare two baking sheets by lining them with parchment paper. Lightly flour a clean work surface, and roll out one dough disk to about ⅛-inch in thickness, keeping the other refrigerated.
Cut out 3-inch rounds in the dough. These will be the bottoms of the cookies. Place onto a baking sheet and bake for 10-12 minutes until light and golden in color. Transfer to a wire rack to cool completely. Re-roll the scraps, form into a disk, and refrigerate for 30 minutes to firm up before continuing process.
With the second half of the disk, cut out cookies with the middle insert of your choice. Place onto prepared baking sheet and bake for 10-12 minutes, until light and slightly golden. Transfer to a wire rack and cool. Re-roll the scraps, form into a disk, and refrigerate for 30 minutes to firm up before continuing process. Dust tops of cookies with powdered sugar, if desired. It is important to do this before assembly so that the powdered sugar doesn't cover the jam.
Assembly
Spread a teaspoon of jam on each of the whole cookies. Gently place the top cutout onto a bottom.
Storing
Cookies can be stored in an airtight container at room temperature. To freeze, separate layers of cookies stored in an airtight container with a sheets of parchment.
Notes
If you'd like, you can substitute the almond flour for ⅔ cup of ground almonds. You will need about ¼ cup or 2 ounces. Also, instead of raspberry jam, you can use any flavor jam you'd prefer or even lemon curd.