Traditional Austrian Linzer cookies with almond flour, spiced dough, and raspberry jam filling. These sandwich cookies feature a distinctive cutout window design dusted with powdered sugar.

austrian

Nutrition

Provides moderate calories from refined flours and sugar with some protein and healthy fats from almonds, but high in saturated fat from butter.

Calories	660 kcal
Energy	2762 kJ
Protein	14 g
Total Fat	33 g
Saturated Fat	12 g
Trans Fat	0 g
Polyunsaturated Fat	3 g
Monounsaturated Fat	17 g
Cholesterol	70 mg
Carbohydrate	77 g
Sugars	42 g
Dietary Fibre	5 g
Sodium	156 mg

*per serving

VegetarianPescatarianHalalKosherShellfish FreeSoy FreeSesame Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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Linzer Cookies (Traditional Recipe)

Insanely Good Recipes (Haley van der Ploeg)

4

Name: Linzer Cookies (Traditional Recipe) — Tasty Bites
Prep time: 45 min
Cook time: 16 min
Total time: 61 min
Yield: 4 servings
Ingredients: 1.5 cup Almond Flour; 1.5 cup All-purpose Flour; 0.25 teaspoon Ground Cinnamon; 0.5 teaspoon Ground Cloves; 0.25 teaspoon Salt; 1 large Egg (room temperature); 2 teaspoon Vanilla Extract; 0.5 cup stick Unsalted Butter (room temperature); 0.5 cup Granulated Sugar; 0.5 cup Raspberry Jam; 1 teaspoon Water (or dark rum, optionally); 2 tablespoon Powdered Sugar (for garnish)

servings

0

per serve

0

minutes

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Ingredients

1.5 cup Almond Flour

1.5 cup All-purpose Flour

0.25 teaspoon Ground Cinnamon

0.5 teaspoon Ground Cloves

0.25 teaspoon Salt

1 large Egg room temperature

2 teaspoon Vanilla Extract

0.5 cup stick Unsalted Butter room temperature

0.5 cup Granulated Sugar

0.5 cup Raspberry Jam

1 teaspoon Water or dark rum, optionally

2 tablespoon Powdered Sugar for garnish

Equipment

Wire cooling rack

Round cookie cutter

Small round cutter

Parchment paper

Rolling Pin

Large bowl

Baking sheets

Small bowl

Medium bowl

Microwave

Whisk

Electric mixer

Instructions

In a medium bowl, whisk the almond flour, all-purpose flour, cinnamon, cloves, and salt. In a small bowl, whisk the egg and vanilla. Set both aside.

In a large bowl, beat butter and sugar until light and fluffy (3-4 minutes). Add the egg mixture and combine it at low speed until blended. Then, stir in the dry ingredients until just combined.

Divide the dough in half and roll each between sheets of parchment to 1/8 inch thick. Chill on flat trays for at least 2 hours.

Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

Take one dough slab from the fridge and portion it using a 2-inch round cookie cutter. Transfer the base cookies to a baking sheet, leaving 1-inch between each cookie, and bake for 7-9 minutes.

While the cookies bake, portion the remaining dough using the same 2-inch cookie cutter. Then, use a 3/4-1-inch cutter to cut holes out of the middle of each cookie.

Transfer the window cookies to the second baking sheet. When the first tray is done, bake the second tray of cookies for 7-9 minutes.

Let the cookies cool on the trays for 10 minutes, then transfer them to a wire rack to cool fully.

When the cookies are cool, microwave the jam and water for 20-30 seconds, mixing well after every 10 seconds. Spread 1/2 teaspoon over the whole cookies. Top with the window cookies and dust with powdered sugar. Enjoy!