Name: Classic Linzer Cookies
Prep time: 1 h
Cook time: 1 h
Yield: 2
Ingredients: 1 1/2 c. almond flour -; 1 1/2 c. 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 c. (1 stick) butter -; 1/2 c. granulated sugar -; 1/2 c. raspberry jam -; 2 tbsp. powdered sugar, for garnish -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Classic Linzer Cookies

1. 1 1/2 c. almond flour -

2. 1 1/2 c. all-purpose flour -

3. 1/4 tsp. ground cinnamon -

4. 1/4 tsp. ground cloves -

5. 1/4 tsp. kosher salt -

6. 1 large egg -

7. 2 tsp. pure vanilla extract -

8. 1/2 c. (1 stick) butter -

9. 1/2 c. granulated sugar -

10. 1/2 c. raspberry jam -

11. 2 tbsp. powdered sugar, for garnish -

How to cook deliciously - Classic Linzer Cookies

1. Stage

In a medium bowl, whisk together almond flour, all-purpose flour, cinnamon, cloves, and salt. In a small bowl, whisk together egg and vanilla.

2. Stage

In a large bowl, using a hand mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add egg mixture and beat until combined. Add dry ingredients and beat until just incorporated.

3. Stage

Divide dough in half, form each half into a disk, and place each between 2 large sheets of parchment paper. Using a rolling pin, roll each piece of dough to 1/8" in thickness. Place dough sheets on a baking sheet or cutting board and transfer to refrigerator to chill for 2 hours. (Or place in the freezer for 30 minutes.)

4. Stage

Preheat oven to 375° and line 2 large baking sheets with parchment paper. Peel away one layer of parchment paper from your dough and use a 2" round cookie cutter to cut out cookies. Use a smaller round cookie cutter to cut windows in half the cookies, if desired.

5. Stage

Place cookies on baking sheet about 1" apart. Bake 7 to 9 minutes, or until cookies are lightly golden. Let cool.

6. Stage

In a microwave safe bowl, stir 1 teaspoon water into jam. Microwave on low for 30 seconds, then spread about 1/2 tsp of jam in the center of a cookie, then top with second cookie. Dust with powdered sugar and serve.