How to Make Festive 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.

Add room temperature butter and granulated sugar to the bowl of a stand mixer.

Start mixing on low speed, then increase to medium, scraping down the sides of the bowl.

Beat until the mixture is light and fluffy.

Add one egg to the mixture and mix until combined.

Add vanilla bean paste (or vanilla extract) to the mixture and mix well.

In a separate bowl, whisk together almond flour, all-purpose flour, baking soda, salt, and cinnamon.

Zest a lemon to get about a tablespoon of lemon zest and toss it into the dry ingredients to avoid clumps.

Gradually add half of the dry mixture to the creamed ingredients and mix on low speed until incorporated.

Scrape the bowl and add the remaining dry mixture, mixing on medium-low speed until just combined, being careful not to overmix.

Wrap the dough loosely in plastic wrap, shaping it into a flat disc before refrigerating.

Chill the dough in the refrigerator for about 30 minutes.

Roll out the dough between two pieces of parchment paper to about 1/4 inch thick, avoiding adding extra flour.

Use a Linzer cookie cutter to cut out 24 rounds (12 bottoms and 12 tops).

Re-knead any leftover dough, chill it, and cut out additional cookies as needed.

Bake the cookies until they are set and lightly golden, then cool them on a wire rack.

Spread about a teaspoon of raspberry jam or chocolate ganache on the solid cookie halves.

Top with the cutout cookies, pressing lightly until the filling peeks out.

Dust the assembled cookies with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens