Description
These elegant Raspberry Linzer Cookies feature a tender, almond-infused shortbread base filled with vibrant jam. Perfectly balanced with a dusting of powdered sugar, they offer a sophisticated look and a melt-in-your-mouth texture that is surprisingly easy to achieve at home.
Ingredients
- 1 cup unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup superfine almond flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 cup seedless raspberry jam
- Powdered sugar, for dusting
Instructions
- In a large bowl, cream together the room temperature butter and granulated sugar until light and fluffy.
- Add the egg yolk, almond extract, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the all-purpose flour, almond flour, cornstarch, and salt.
- Gradually mix the dry ingredients into the butter mixture on low speed until just incorporated.
- Divide the dough in half, wrap in plastic, and flatten into rectangles; chill in the refrigerator for 45 minutes.
- Preheat oven to 350°F (175°C) and roll the chilled dough to 1/8 inch thickness.
- Cut out 1 1/2-inch rounds, using a small heart cutter to remove centers from half of the cookies.
- Bake on lined sheets for 9 to 10 minutes, cool completely, then dust cutout tops with sugar and sandwich with jam.
Notes
For the best results, ensure your almond flour is superfine to maintain a smooth cookie texture. If the dough becomes too soft while rolling, return it to the refrigerator for 10 minutes to firm up. These cookies develop even better flavor the next day as the jam softens the shortbread slightly.
- Prep Time: 1 hour
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: European