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!
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 12 cookies
- 2/3 cup seedless raspberry jam
- 1/2 cup hazelnuts, toasted and skinned
- 2/3 cup confectioners' sugar
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cut into 1/2 inch pieces and chilled
- 1 large egg yolk
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
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.
Serving: 1/12 of the recipe | Calories: 208kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 57mg | Potassium: 60mg | Fiber: 1g | Sugar: 16g | Vitamin A: 215IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.8mg