A super easy cookie recipe that will make your taste buds dance!Crunchy at first, before they’re assembled, but soften once they absorb the jam filling. Either way, they are so delicious and bursting with raspberry flavor!
- 3 cups (360 g) – organic all-purpose flour + ¼ (30 g) cup for dusting
- 1 cup (96 g) – almond flour
- ½ tsp. – baking powder
- ¼ tsp. – sea salt
- 8 oz. (226 g) – unsalted butter [softened at room temperature]
- 1 cup (200 g) – organic sugar
- 1 - large egg (I used home egg)
- 1 tsp. – pure vanilla extract
- ½ tsp. – almond extract
- Powder sugar for dusting
- Raspberry jam for filling
- 2.5 ” 6.3 cm in size - Biscuit or cookie cutter
- Mini star or diamond cookie cutter
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Measure out and sift all-purpose and almond flour into a medium bowl. Add salt and baking powder. Using hand whisker mix well until all the ingredients combine.
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Beat softened butter and sugar together for a minute scrape the sides of a mixer bowl in between mixing.
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Then add an egg, pure vanilla, almond extract, and mix once more.
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Finally, add flour mixture in 2 addition and mix well for a minute or until the dough comes together.
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Transfer the dough onto the floured working surface and knead it into a small log. Split the dough into 2 portions making one piece smaller than the other. Flatten both of the pieces into a disc. Wrap them into plastic food wrap and refrigerate for an hour.
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Preheat the oven to 350 F (180 C). After the dough hardened a bit after chilling remove the plastic wrap, dust the working surface with flour and gently roll out the smaller disc dough roughly ⅛” (0.5 cm) thick, dusting with extra all-purpose flour if necessary while rolling. Using a biscuit cutter, cut out circles and gently place them onto a large baking sheet lined with parchment paper.
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After placing the cut-out cookies onto a large baking sheet cut out the middle of the cookie using a mini star or diamond cookie cutter (this step is important! That way you will not de-shape the cookie). Bake in preheat oven (not on convention setting; they burn fast or lower baking time if using a convection oven. P.S. I like to bake all my cookies with convention setting off) for 8 to 10 minutes or until the edges of the cookies are light golden in color.
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While the first batch is baking, repeat the same instruction with the second piece of dough. Place them onto a second baking sheet lined with parchment paper and do not cut the middle of the cookie out inside. This will be the base for the sandwich Linzer cookie.
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Remove from the oven and let the cookie cool for about 5 minutes before removing them onto a cooling rack.
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Place the second sheet with cookies (not cut-out in the middle) and bake them a little longer for about 10 to 12 minutes or until the edges of the cookies are light golden in color.
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While the second batch of cookies is baking remove the cut-out cookies from the pan onto a cooling rack and dust them with confections’ sugar well as much as you like.
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Remove the second sheet of cookies from the oven, cool for 5 minutes then transfer them onto a cooling rack and let cool completely (do not dust the base of the cookie with confections sugar).
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Place about half a tablespoon of raspberry jam in the middle of the base cookie, then place the cut-out cookie on top and gently press them together (the cookies are hard and crunchy after baking then they become soft after absorbing jam).
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Store the cookies in the container uncovered for about 4 hours or overnight. The cookies store well at room temperature for a couple of days.