Linzer Cookies Recipe Demonstration - Joyofbaking.com

almond flour

🥗Healthier: ground oats

💰Cheaper: all-purpose flour

Ground oats are more affordable and gluten-free.

raspberry jam

🥗Healthier: fruit preserves

💰Cheaper: homemade jam

Fruit preserves can be lower in sugar.

Preheat the oven to 350°F (180°C).

Toast 1 cup (150 g) of whole almonds in the oven for 8-10 minutes until lightly colored and fragrant, then let them cool completely.

Process the cooled almonds in a food processor with 1/4 cup (50 g) of granulated white sugar until finely ground.

In a mixing bowl, beat 1 cup (226 g) of unsalted butter until creamy and smooth.

Add 1/2 cup (100 g) of granulated white sugar to the butter and beat at medium-high speed until light and fluffy, about 2 minutes.

Scrape down the sides of the bowl, then add 2 large egg yolks (about 40 g) and 1 teaspoon of pure vanilla extract, mixing until combined.

Mix in the finely ground almonds at low speed until incorporated.

In a separate bowl, whisk together 2 cups (260 g) of all-purpose flour, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of salt, and the zest of 1 small lemon.

Gradually add the flour mixture to the butter mixture, mixing on low speed to avoid flour flying up.

Divide the dough in half, wrap each half in plastic wrap, and flatten to speed up chilling.

Chill the dough in the refrigerator for about 30 minutes.

Roll out the chilled dough to about 1/4 inch (0.5 cm) thick on a floured surface.

Cut out shapes using a cookie cutter, making half with a center cutout for the tops.

Place the cookies on two baking sheets lined with parchment paper.

Bake the cookies for 12-14 minutes until lightly browned around the edges.

Cool the cookies on a wire rack.

Spread raspberry jam on the solid cookie halves.

Top with the cutout cookies and dust with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens