Description
Delicious and buttery almond-infused cookies sandwiched with sweet and tart raspberry jam, perfect for any occasion.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
- 1/4 cup powdered sugar (for dusting)
- Zest of 1 lemon (optional)
Instructions
- Cream together the softened unsalted butter and granulated sugar until light and fluffy (3-4 minutes).
- Add the egg yolks and vanilla extract, mixing until fully combined.
- Whisk together almond flour and a pinch of salt in another bowl, then gradually mix into the butter mixture until a soft dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Roll out the chilled dough to about 1/8 inch thick and cut out shapes.
- Place cutouts on a parchment-lined baking sheet and bake for 15-20 minutes or until light golden brown.
- Cool on a wire rack, then assemble by spreading raspberry jam on solid cookies and topping with cutout cookies.
- Dust with powdered sugar before serving.
Notes
For a heartier cookie, consider using whole wheat flour. For lower sugar, try honey or maple syrup.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cookies, dessert, raspberry, Linzer, baking