Description
These Raspberry Linzer Cookies are a delightful treat featuring buttery almond cookies filled with luscious raspberry jam. Perfect for sharing during gatherings or enjoying as a sweet snack, they encapsulate the joy of baking with their irresistible flavor and charming appearance.
Ingredients
Scale
- 1 cup unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons almond extract (optional)
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 cups all-purpose flour
- 2/3 cup superfine almond meal or almond flour
- 1 tablespoon cornstarch
- 1/4 teaspoon fine salt
- 2 cups raspberry jam
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Beat butter and sugar until light and fluffy.
- Mix in egg yolk and extracts until combined.
- Whisk together dry ingredients; add to wet mixture, mixing until just combined.
- Chill dough for 45 minutes, then roll out to 1/8 inch thick.
- Cut out cookies and arrange on baking sheets. Bake for 9-10 minutes until golden.
- Cool cookies, dust with powdered sugar, spread jam, and assemble.
Notes
Use high-quality butter for the best flavor.
Chill the dough if it’s too soft to roll.
Experiment with different jam flavors for variety.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg