Linzer cookies are one of my favorite cookie recipes to make for the holidays. Buttery almond shortbread cookie with a filling of tart raspberry jam. These linzer cookies actually get better when they sit for a day or two, as the cookie starts to absorb some moisture from the jam. Make your linzer cookies in the shape of hearts as the perfect Valentines Day gift!
Linzer Cookies
250 grams all purpose flour
100 grams almond flour (hazelnut flour also works)
1/2 teaspoon baking powder
100 grams powdered sugar
1 teaspoon cinnamon
125 grams butter (room temperature)
2 medium eggs
1 teaspoon vanilla extract
Raspberry or Strawberry Jam
Preheat oven to 350 degrees F.
Sift together the flour, almond flour, baking powder, sugar, and cinnamon.
In a mixer fitted with a paddle attachment, cream the butter and powdered sugar together. Beat in eggs one at a time until fully incorporated.
Mix in dry ingredients until a dough forms, being careful not to over mix.
While dough is still soft, roll between to sheets of parchment paper until dough is about a 1/4 inch in thickness. Chill for 1 hour.
Cut dough into desired shapes, making sure there are 2 cutouts per one cookie, in order to sandwich them. Bake for 10-12 minutes or until lightly golden around the edges.
Cool completely. Pipe a dollop of jam onto half of the cookies and sandwich with the other half.
Store in an airtight container for 3-5 days, or freeze for 2-4 weeks.
