Linzer Cookies

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.

Toast pecans in a small skillet until golden and fragrant.

In a standing mixer with a paddle attachment, add room temperature butter and sugar, and cream together for a couple of minutes.

Add vanilla bean paste and mix well.

Pulverize toasted pecans in a mini food processor and set aside.

Add the egg to the butter mixture and mix for a couple of minutes until well combined.

Add all-purpose flour, salt, and ground pecans to the mixture and mix until a sticky dough forms.

Wrap the dough in plastic wrap and refrigerate for a couple of hours or until it sets enough to roll out.

After chilling, let the dough come to room temperature for about 15 minutes.

Divide the dough into two pieces and roll each piece out between parchment or wax paper.

Use a round cookie cutter to cut out shapes, making sure to cut out tops with a center cutout for the jam to peek through.

Preheat the oven to 350°F (175°C).

Place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes or until the bottoms are lightly golden brown.

Cool the cookies on a wire rack after baking.

Warm the seedless raspberry jam in the microwave.

Spread a small amount of jam on the solid cookie halves using the back of a teaspoon.

Top with the cutout cookies and dust with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens