Linzer Cookies Recipe 

Linzer cookies with raspberry jam and almond batter. A plate of delicious cookies is essential for every holiday party! 

– 2 cups all-purpose flour spooned & leveled (250 grams) – 1 cup blanched almond flour (100 grams) – ½ teaspoon baking powder – ½ teaspoon salt – 1 cup unsalted butter softened to room temperature (230 grams) – ⅔ cup granulated sugar (135 grams) – 1 large egg at room temperature – Zest of 1 medium lemon optional, but recommended


– 2 teaspoons pure vanilla extract – ½ cup raspberry jam (155 grams) – 2 to 3 tablespoons confectioners sugar (15 to 23 grams)


Mix all-purpose flour, almond flour, baking powder, and salt in a large basin to make cookie dough. Mix butter and sugar in another large basin for 1–2 minutes with an electric mixer. 


Mix vanilla, lemon zest, and egg. After adding dry ingredients, the crumbly cookie dough will come together.


Dough divide. On a big lightly floured parchment paper, place half the dough. Use another large parchment paper after palm-flattening the dough. 


Roll dough between parchment paper to ¼ inch thickness. Half dough, two more parchments. Wrap both dough pieces in parchment and chill on a baking sheet for 2 hours.


Turn on oven to 350°F/180°C. Use two to three large baking sheets using parchment or silicone mats. Remove the dough from the fridge, peel off the parchment, and cut into 2-inch circles.


 On parchment-lined baking sheets, separate 2 inches. Make extra cookies by reshaping and flouring waste dough. Draw a circle or shape on half the circular cookies.


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