Description
Linzer cookies are a classic Austrian treat. Enjoy this simple recipe.
Ingredients
Scale
- 1/2 cup raw whole almonds
- 1 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup salted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry filling or jam
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F. Toast almonds on a baking sheet for 10 minutes.
- Cool almonds completely, then pulse in a food processor until finely ground.
- Add flour, cinnamon, and salt. Pulse to combine. Set aside.
- Beat butter until creamy. Cream together butter and sugar until light and fluffy, about 2 minutes.
- Beat in egg and vanilla extract. Scrape down the sides of the bowl and mix again.
- Add nut and flour mixture to butter mixture. Beat at low speed until just mixed. Do not overmix.
- Form dough into two discs. Wrap each in plastic wrap. Chill for at least 2 hours.
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Remove one dough disc at a time from refrigerator. Unwrap on a well-floured surface. Roll out to about 1/4 inch thick.
- Use a 2 1/2 inch round cookie cutter to cut out cookies. Cut a shape from the middle of half of the cookies.
- Place cookies on the prepared baking sheet. Bake for 12 to 15 minutes.
- Remove cookies from oven. Cool slightly before transferring to a wire cooling rack to cool completely.
- Spread 1/2 teaspoon of jam onto the bottom side cookies.
- Dust the top cookies with powdered sugar. Place the cookie with the cutout on top of the jam cookie.
Notes
- Chill the dough for at least 2 hours.
- Be generous with flour when rolling out the dough.
- Dust top cookies with powdered sugar before assembling.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg