Beth's Linzer Cookie Recipe for Valentine's Day | ENTERTAINING WITH BETH

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.

Beat butter with an electric mixer until pale and fluffy.

Slowly add the sugar in stages until smooth and fluffy.

Add in egg and egg yolks one at a time until well combined.

Add almond extract.

In a smaller bowl, combine all purpose flour, almond flour, salt, and baking powder. Whisk together until combined.

Add the flour mixture to the butter mixture in thirds until combined.

Form the dough into 2 equal-sized balls, flatten into disks, and refrigerate for at least 2 hours or overnight.

Roll out one disk on a floured surface to 1/8 inch thick.

Cut out the bottoms using a Linzer cookie cutter and place on a parchment lined cookie sheet.

Bake bottoms at 350°F (176°C) for 10 minutes and allow to cool on the tray.

Cut out the tops using the heart attachment of the Linzer cookie cutter and bake for 9 minutes, allowing to cool on the tray.

Dust both the tops and bottoms with powdered sugar.

Pipe about ½ tsp of raspberry jam onto the bottom centers of the cookies, spread lightly, and top with the heart tops.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens