Raspberry Linzer (Print Version)
# Ingredients:
01 -
2 cups all-purpose flour.
02 -
1/2 cup almond flour.
03 -
1/2 tsp baking powder.
04 -
1/4 tsp salt.
05 -
1/2 cup unsalted butter (softened).
06 -
1/2 cup powdered sugar.
07 -
1 large egg.
08 -
1 tsp vanilla extract.
09 -
1/2 cup raspberry jam.
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
02 -
In a bowl, whisk together flour, almond flour, baking powder, and salt.
03 -
In a separate large bowl, beat butter and powdered sugar until light and fluffy (about 3 minutes).
04 -
Beat in the egg and vanilla extract until smooth.
05 -
Gradually add dry ingredients to the wet mixture, mixing until just combined.
06 -
Shape dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
07 -
On a floured surface, roll dough to 1/8-inch thickness. Use a round cookie cutter to cut out circles.
08 -
For half of the cookies, cut a small hole in the center for the raspberry jam.
09 -
Place cookies on baking sheets and bake for 8-10 minutes, until edges are lightly golden.
10 -
Let cookies cool on sheets for 5 minutes before transferring to a wire rack.
11 -
Spread raspberry jam on the solid cookies, then top with the cookies with holes. Gently press to sandwich together.
# Notes:
01 -
These delicate cookies are filled with sweet raspberry jam, offering the perfect balance of texture and flavor. They are ideal for holiday baking or any special occasion!.
02 -
The almond flour adds a subtle richness to the dough, making these Linzer cookies especially tender.