Description
Delicate Linzer cookies filled with raspberry jam, dusted with powdered sugar, and with a soft, crumbly texture.
Ingredients
Scale
- 1 cup butter, softened
- 2/3 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Cream together the softened butter and sugar until light and fluffy. Mix in the vanilla extract. In a separate bowl, combine the all-purpose flour, almond flour, and salt. Gradually add this to the butter mixture, mixing until just combined.
- Roll out the dough between two sheets of parchment paper to about 1/4 inch thick. Cut into shapes using cookie cutters, cutting out the centers of half of the cookies.
- Place the cookies on a baking sheet and bake for about 10-12 minutes or until lightly golden around the edges. Let cool completely on a wire rack.
- Spread a teaspoon of raspberry jam on the full cookies and top with the cut-out cookies to make sandwiches. Dust generously with powdered sugar before serving.
Notes
For best results, keep ingredients cold. Chill the dough if your kitchen is warm. Don’t overmix after adding flour.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 330
- Sugar: 20g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg