Description

Linzer cookies are delicate, buttery treats with a rich almond flavor, filled with jam and dusted with powdered sugar. Perfect for holiday gatherings, special occasions, or homemade gifts. Easily made gluten-free or vegan.

Ingredients

For the Dough:

– 1½ cups almond flour (substitute ground hazelnuts or finely ground oats if needed)

– 1½ cups all-purpose flour (substitute gluten-free flour for GF option)

– ¼ tsp ground cinnamon

– ½ tsp ground cloves

– ¼ tsp salt

– 1 large egg, room temperature (substitute flax egg for vegan option)

– 2 tsp vanilla extract

– ½ cup unsalted butter, room temperature (or vegan butter substitute)

– ½ cup granulated sugar

For the Filling:

– ½ cup raspberry jam (or substitute apricot, strawberry, or Nutella)

– 1 tsp water or dark rum

For Garnish:

– 2 tbsp powdered sugar

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Instructions

In a medium bowl, whisk together almond flour, all-purpose flour, cinnamon, cloves, and salt.
In a small bowl, whisk the egg and vanilla. Set aside.
In a large bowl, beat butter and sugar until light and fluffy (3–4 minutes). Add the egg mixture and combine at low speed.
Gradually stir in the dry ingredients until just combined.
Divide the dough in half and roll each portion between sheets of parchment paper to ⅛-inch thickness. Chill on flat trays for at least 2 hours.
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
Remove one slab of dough from the fridge and use a 2-inch round cookie cutter to cut out cookies. Transfer to a baking sheet, leaving 1 inch between each cookie. Bake for 7–9 minutes, or until lightly golden.
Use the same 2-inch cutter to cut out cookies from the second slab of dough. Then, use a smaller cutter (¾–1 inch) to cut holes in the center of each cookie. Bake these window cookies for 7–9 minutes.
Place the small cutouts on a separate baking sheet and bake for 5–7 minutes. Dust with powdered sugar after cooling.
Once cooled, microwave the jam with water or rum for 20–30 seconds, stirring well.
Spread ½ teaspoon of jam on the base cookies. Top with the window cookies and dust with powdered sugar.

Notes

– Use high-quality almond flour: This ensures a richer flavor and texture.

– Chill the dough thoroughly: This prevents spreading during baking and enhances structure.

– Gluten-free option: Use gluten-free flour and verify all other ingredients are certified gluten-free.

– Storage: Store assembled cookies in an airtight container at room temperature for up to 3 days. Freeze cookies for longer storage; thaw overnight in the fridge before serving.

– Customizations: Swap raspberry jam with apricot, strawberry, or Nutella. Add edible glitter, drizzled chocolate, or themed sprinkles for added flair.

Prep Time: 30 minutes (plus chilling time)
Cook Time: 8 minutes per batch
Category: Dessert / Cookies
Method: Baking
Cuisine: Austrian / European

Nutrition

Serving Size: 1 sandwich cookie (based on 24 cookies per recipe)
Calories: ~150
Sugar: 10g
Sodium: 50mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg