Sandwich style Linzer cookies have a velvety smooth cookie & tart raspberry filling. With a window in the top cookie, they’re stunning as well as delicious!
Course Dessert
Cuisine European
Keyword How Do I Make Linzer Cookies, How To make Linzer Cookies Recipe, Linzer Cookies, Linzer Cookies Recipe
Prep Time 20 minutesminutes
Cook Time 8 minutesminutes
Total Time 28 minutesminutes
Servings 12cookies
Calories 208kcal
Author Kathleen
Ingredients
2/3cupseedless raspberry jam
1/2cuphazelnuts,toasted and skinned
2/3cupconfectioners' sugar
1cupall-purpose flour
1/4 teaspoonsalt
6tablespoonsunsalted butter,cut into 1/2 inch pieces and chilled
1largeegg yolk
1tablespoonheavy cream
1/2teaspoonvanilla extract
1/4teaspoonalmond extract
Instructions
In a small saucepan, simmer the raspberry jam over medium heat, stirring often until it's reduced to 1/2 cup, about 10 minutes; set aside and let cool completely.
Add the hazelnuts and sugar to the bowl of a food processor and process until nuts are finely ground, about 20 seconds. Add flour, salt, and butter until the mixture resembles a coarse meal.
Add egg yolk, cream, vanilla, and almond extract and pulse until the mixture forms a ball of dough. Remove from food processor and form into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375 degrees. Line baking sheets with parchment paper; set aside.
Roll dough out to 1/8 inch thick. Use a 2-inch linzer cookie cutter and cut out cookies, half with center cutouts and half solid. Reroll scrap only once.
Bake in preheated oven 8-10 minutes or until the edges are lightly golden, rotating baking sheets halfway through baking. Allow cookies to cool 5 minutes on baking sheets then remove to a wire baking rack and cool completely.
Spread 1 teaspoon of thickened jam on the bottom of each solid cookie then top with cookies with the cutout. Gently press halves together to adhere. Allow cookies to set.