How To Make 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 1 cup water and 1 cup sugar to a saucepan and bring to a boil.

Add 2 cups cranberries, juice of 1 orange, and zest of 1 orange to the boiling mixture.

Let the mixture simmer for about 10 minutes until it thickens.

Reduce heat to medium after it starts thickening.

Turn off the heat after 10 minutes and optionally use an immersion blender to break up remaining cranberries.

Transfer the jam to a bowl and let it cool, covering with plastic wrap touching the surface to prevent a skin.

Combine dry ingredients: 1 1/2 cups cake crumbs, 1 cup almond flour, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1 teaspoon baking powder in a bowl and whisk together.

In a Bosch mixer, add 1 cup softened butter and sprinkle in 1 cup sugar, mixing until light and fluffy for 1-2 minutes.

Add 1 room temperature egg and 1 teaspoon vanilla extract to the butter mixture and mix until cohesive.

Gradually add the dry ingredient mixture until just combined, scraping down the sides as necessary.

Divide the dough in half, press into disks, and refrigerate for a minimum of 1 hour or up to 24 hours.

Flour the rolling pin and surface, then roll the dough out to about 1/8 inch thick.

Cut out circles from the dough, re-kneading the leftover dough as necessary.

Take half of the circles and cut a center circle out of each to create the tops.

Bake the full cookies at 325°F for 10 minutes and the ones with cutouts for 8 minutes or until golden.

Dust the cooled cookie tops with powdered sugar before assembling.

Pipe the cooled cranberry jam onto the bottom side of the solid cookies, then place the cutout cookies on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens