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These Raspberry-Almond Linzer Cookies are a delicate, melt-in-your-mouth treat featuring a fragrant almond shortbread dough. The cookies are cut into rounds, with the top layer featuring a decorative window cutout. They are sandwiched together with a layer of tart, seedless raspberry jam, creating a perfect balance of sweet and tangy flavors. Lightly browned edges and a dusting of powdered sugar add an elegant finish. Ideal for holiday baking, afternoon tea, or as a thoughtful gift, these cookies hold their shape well and store beautifully. The addition of fresh lemon zest brightens the rich almond flavor, making each bite refreshing and sophisticated.
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Raspberry-Almond Linzer Cookies
Description
These Raspberry-Almond Linzer Cookies are a delicate, melt-in-your-mouth treat featuring a fragrant almond shortbread dough. The cookies are cut into rounds, with the top layer featuring a decorative window cutout. They are sandwiched together with a layer of tart, seedless raspberry jam, creating a perfect balance of sweet and tangy flavors. Lightly browned edges and a dusting of powdered sugar add an elegant finish. Ideal for holiday baking, afternoon tea, or as a thoughtful gift, these cookies hold their shape well and store beautifully. The addition of fresh lemon zest brightens the rich almond flavor, making each bite refreshing and sophisticated.Ingredients
Directions
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Place blanched almonds and flour in a food processor fitted with the metal blade. Process until finely ground. Set aside.
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In a medium bowl, beat the softened butter until lightened in color and texture, about 2-3 minutes.
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Add sugar to the butter and continue beating until the mixture is very light and fluffy, about 5 minutes longer.
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Grate 1 tablespoon of lemon zest and beat it into the butter mixture along with the vanilla extract.
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Stir in the flour and almond mixture. Mix just until combined; do not overmix.
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Form the dough into a 1/2-inch thick disk. Wrap in plastic wrap and refrigerate until firm, about 1 hour.
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Line 2 baking sheets with parchment paper.
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Remove dough from refrigerator. Cut dough into 4 even pieces. Set aside 3 pieces and work with one piece at a time, keeping others chilled.
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On a lightly floured surface, roll out the dough to 1/8-inch thickness.
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Cut out 1.5-inch circles using a plain or fluted cookie cutter.
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Gather scraps, re-roll, and cut out more circles until all dough is used.
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Using a 1/2-inch canape cutter or the bottom of a metal pastry tip, cut out the centers of half of the dough circles to create the tops.
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Place the cookie rings and solid circles 1/2 inch apart on the prepared baking sheets.
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Adjust oven racks to low and middle positions; preheat oven to 325°F (165°C).
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Whisk the egg white with the salt to create an egg wash.
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Coarsely chop or crush the sliced almonds.
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Brush the cookie tops (the rings with holes) with the egg wash and sprinkle with the crushed almonds.
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Bake until cookies are dry and very lightly browned, 12-15 minutes. If baking two sheets at once, switch their positions after 6 minutes for even cooking.
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Let cookies cool completely on the baking sheets.
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While cookies cool, bring 1/2 cup of the raspberry jam to a boil in a small saucepan. Simmer until slightly thickened, about 5-8 minutes.
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Brush the cooled solid cookie bottoms with the thickened jam.
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Top each jam-coated cookie with a cookie ring.
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Dust cookies with confectioners' sugar.
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Using a small spoon or pastry bag, fill the center holes of the cookies with the remaining plain raspberry jam.
Nutrition Facts
- Amount Per Serving
- Calories 85kcal
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 1.5g8%
- Cholesterol 10mg4%
- Sodium 15mg1%
- Total Carbohydrate 12g4%
- Dietary Fiber 1g4%
- Sugars 7g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
