Easy Linzer Cookies

5 from 1 vote

Filled with spices, jam and so buttery these Linzer cookies make for a delicious holiday cookies!

Prep Time45 mins

Cook Time15 mins

Chill time:1 hr

Course: Dessert

Cuisine: European

Diet: Halal

Servings: Sandwich Cookies

Calories: 205kcal

Author: Amira

In a deep bowl combine almond flour, all purpose flour, baking powder, salt and the spices you are using. Set aside.
In the bowl of your stand mixer fitted with pedal attachment, whip butter and sugar on low until combined then increase the speed and continue until fluffy about 1 minute.
Add egg and mix, then add the dry ingredients gradually.
Keep mixing until the dough comes together.
Wrap dough in plastic wrap and chill for one hour.
Preheat oven to 325F
Roll dough between two parchment papers to ⅛ inch or 3mm.
Using a 2 ½ inch circle cookie cutter, cut out as many circles as possible.
Using another smaller cookie cutter, cut in the middle of half of these circles.
Transfer dough circles to a parchment-lined baking sheet spaced 1 inch apart and bake until the edges are golden brown, 12 to 15 minutes.
Gather any scrapes of dough, combine together wrap in planting and chill if necessary then roll and repeat cutting and baking the cookies until you are done with the whole batch.
Let cookies cool completely on a cooling rack.
To assemble the cookies, spread about half a teaspoon of raspberry jam on the larger circle.
Dust the tops with powdered sugar and place over the larger circle.

If you feel your dough is too sticky add the remaining ¼ cup of flour one tablespoon at a time.
The dough can be made up to 5 days ahead and refrigerated. You can also bake the cookies 2 days ahead leave them in an airtight container and assemble them on the day of serving.
For more tips and notes check out the post above.
Please check the nutrition disclaimer policy.