Raspberry-Almond Linzer Cookies

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.

Cooking Method: Baking, Boiling, Stewing

Cuisine: German

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 85

Dietary: Vegetarian

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.

Directions

1
Place blanched almonds and flour in a food processor fitted with the metal blade. Process until finely ground. Set aside.
2
In a medium bowl, beat the softened butter until lightened in color and texture, about 2-3 minutes.
3
Add sugar to the butter and continue beating until the mixture is very light and fluffy, about 5 minutes longer.
4
Grate 1 tablespoon of lemon zest and beat it into the butter mixture along with the vanilla extract.
5
Stir in the flour and almond mixture. Mix just until combined; do not overmix.
6
Form the dough into a 1/2-inch thick disk. Wrap in plastic wrap and refrigerate until firm, about 1 hour.
7
Line 2 baking sheets with parchment paper.
8
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.
9
On a lightly floured surface, roll out the dough to 1/8-inch thickness.
10
Cut out 1.5-inch circles using a plain or fluted cookie cutter.
11
Gather scraps, re-roll, and cut out more circles until all dough is used.
12
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.
13
Place the cookie rings and solid circles 1/2 inch apart on the prepared baking sheets.
14
Adjust oven racks to low and middle positions; preheat oven to 325°F (165°C).
15
Whisk the egg white with the salt to create an egg wash.
16
Coarsely chop or crush the sliced almonds.
17
Brush the cookie tops (the rings with holes) with the egg wash and sprinkle with the crushed almonds.
18
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.
19
Let cookies cool completely on the baking sheets.
20
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.
21
Brush the cooled solid cookie bottoms with the thickened jam.
22
Top each jam-coated cookie with a cookie ring.
23
Dust cookies with confectioners' sugar.
24
Using a small spoon or pastry bag, fill the center holes of the cookies with the remaining plain raspberry jam.

Nutrition Facts

Servings 12 servings

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.

Read it online: https://www.chefs-mate.com/recipe/raspberry-almond-linzer-cookies/