Ingredients
Scale
Here’s what you’ll need to make these delightful cookies:
- 1 cup unsalted butter (softened): For that rich, buttery texture.
- 1/2 cup granulated sugar: Adds sweetness to balance the nutty flavors.
- 1 large egg yolk: Helps bind the dough.
- 1 teaspoon vanilla extract: Adds warmth and depth to the flavor.
- 1/2 teaspoon almond extract: Key for that classic almond taste.
- 2 cups all-purpose flour: The base of the cookie dough.
- 3/4 cup almond flour: Gives the cookies their signature nutty taste and delicate crumb.
- 1/4 teaspoon salt: Enhances all the flavors.
- 1/2 cup raspberry or apricot jam: Traditional choices, but you can pick any jam you love.
- Powdered sugar (for dusting): Finishes the cookies with a beautiful, snowy touch.
Each ingredient brings something special to these cookies. Almond flour adds that melt-in-
Instructions
- Prepare the Dough:
- In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the egg yolk, vanilla extract, and almond extract, beating well after each addition until everything is nicely incorporated.
- In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Tip: Don’t overmix! Overworking the dough can make the cookies tough instead of tender.
- Chill the Dough:
- Divide the dough in half, shape each half into a disc, and wrap it in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes to make it easier to roll out and cut.
- Roll Out and Cut the Cookies:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out one disc of dough on a lightly floured surface to about 1/8-inch thickness. Use a round or scalloped cookie cutter to cut out as many cookies as you can.
- For half of the cookies, use a smaller cutter to cut out the center of each cookie—these will be the “windows” for the jam.
- Gather the scraps, roll them out, and repeat until you have equal numbers of whole and cut-out cookies.
- Bake the Cookies:
- Arrange the cookies on the prepared baking sheets, leaving about an inch of space between them.
- Bake for 8-10 minutes, or until the edges are just starting to turn golden. Remove from the oven and allow them to cool completely on a wire rack.
- Assemble the Linzer Cookies:
- Once the cookies are cooled, spread about 1/2 teaspoon of jam onto the flat side of each whole cookie.
- Dust the tops (the ones with cut-out centers) with powdered sugar for that beautiful, snowy finish.
- Place a cut-out cookie on top of each jam-covered cookie, pressing down gently so the jam peeks through the “window.”
- Enjoy:
- Serve these beauties on a tray, and enjoy the compliments! The cookies can be stored in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 24 cookies
- Calories: 120