Description
These Linzer Cookies with Raspberry Jam Hearts are a delightful treat, perfect for any occasion. The buttery, almond-infused shortbread combined with the sweet-tart raspberry jam creates a harmonious flavor that is both comforting and sophisticated.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup almond flour (or finely ground almonds)
- ¼ teaspoon salt
- ½ cup good quality raspberry jam
- Powdered sugar for dusting
Instructions
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg yolk and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
- Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to about ⅛-inch thickness.
- Using a 2 to 2.5-inch round fluted or plain cookie cutter, cut out an even number of cookies.
- For half of the cut-out cookies, use a small heart-shaped cutter to cut out the centers.
- Carefully transfer the cookies to the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Once cooled, spread a small amount of raspberry jam on the flat side of each whole cookie.
- Dust the cookies with the heart cutouts with powdered sugar.
- Gently place a powdered sugar-dusted cookie on top of a jam-covered cookie, pressing lightly to secure.
- Repeat with the remaining cookies. Store in an airtight container at room temperature for up to 5 days.
Notes
- For best results, ensure your butter is truly softened, not melted, for a tender crumb.
- Chilling the dough is crucial for easy handling and to prevent the cookies from spreading too much during baking.
- If you don’t have almond flour, you can finely grind blanched almonds in a food processor.
- Any good quality jam will work, but raspberry is traditional and offers a lovely tart contrast to the sweet cookie.
- These cookies are even better the next day as the jam softens the cookie slightly.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 20mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
