Nut-Free 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.

Cream butter and sugar together in a mixer on low speed until incorporated.

Sift together all-purpose flour and iodized salt using a sifter.

Scrape the bowl to ensure all ingredients are incorporated.

Add 1 egg and vanilla extract to the creamed butter and sugar, mixing until combined.

Scrape the bowl again to incorporate all ingredients.

Add the sifted dry ingredients to the wet ingredients in the mixer and mix until the dough starts to form.

Dump the dough onto a floured surface and knead gently until it comes together, avoiding overworking it.

Separate the dough into two pieces for easier rolling, and shape into discs.

Wrap the discs in Saran Wrap and chill in the refrigerator for about 30 minutes.

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

Cut out discs using a round cutter about 2.5 to 3 inches in diameter.

Lift the cut cookies with a spatula and place them on a parchment-lined baking sheet.

Use a smaller fluted heart-shaped cutter to punch out shapes in the center of half of the cookies on the baking sheet.

Chill the cut cookies in the refrigerator for about 15 minutes before baking.

Preheat the oven to 350°F (175°C).

Bake the cookies in the preheated oven for about 8-10 minutes until they are flaky and golden.

Let the cookies cool slightly before spreading raspberry jam on the solid cookie halves.

Dust the tops of the heart-shaped cookies with powdered sugar before assembling.

Spread raspberry jam on the solid cookies and top with the heart-shaped cookies.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens