Linzer Cookies (Print Version)
# Ingredients:
→ Dough Mix
01 -
1/2 cup (100g) white sugar
02 -
2 cups (250g) plain flour
03 -
1 tablespoon cornstarch
04 -
2/3 cup (67g) ground almond flour
05 -
1/4 teaspoon cinnamon powder
06 -
1 1/2 teaspoons pure vanilla
07 -
1/2 teaspoon table salt
08 -
3 tablespoons packed brown sugar
09 -
1 cup (226g) softened unsalted butter
→ Center & Coating
10 -
About 1/3 cup (160g) raspberry preserve
11 -
A little powdered sugar for sprinkling
# Instructions:
01 -
Start by creaming the butter with the sugars and that pinch of cinnamon until it turns fluffy. Stir in vanilla. In another bowl, whisk the dry ingredients, then work them into the butter mixture in portions.
02 -
Shape dough into 2 flat rounds, wrap tightly using cling film, and pop them in the fridge for at least half an hour.
03 -
Roll dough out thinly, about 1/8 inch thick. Use a 2.5-inch cutter for circles, and cut heart shapes into half of them. Set these on lined baking trays.
04 -
In a 350°F oven, bake cookies for 9–10 minutes. They should just start to color at the edges. Let them cool all the way before moving on.
05 -
Sprinkle powdered sugar on cookies with cutouts. Spread jam evenly on the solid cookies, then press the sugared and shaped cookies on top.
# Notes:
01 -
For nut allergies, swap almond flour for extra cornstarch.
02 -
The dough can sit in the fridge for up to 5 days.
03 -
Other spreads like Nutella or chocolate ganache taste great too!