How to Create Linzer Cookies
This section provides a detailed visual guide to crafting this delightful recipe. You can find the complete recipe with instructions below.
Step 1: Preheat your oven to 350°F. Prepare two baking sheets by lining them with parchment paper and set them aside.
Step 2: Combine butter and powdered sugar in a stand mixer with the paddle attachment on low speed for 30 seconds.
Step 3: Switch to medium speed and continue to mix until the mixture is light and fluffy, around 3 to 4 minutes.
Step 4: Incorporate egg, vanilla, and almond extract, mixing until fully blended.
Step 5: Stir in the flour, almond flour, baking powder, and salt until just combined. Avoid overmixing.
Step 6: Lightly dust a clean surface with flour. Roll out the dough to ⅛-inch thickness using a rolling pin.
Step 7: Using a 2 ½-inch round cookie cutter, cut the dough into circles.
Step 8: Move the cut dough to the lined baking sheets.
Step 9: Re-roll any remaining dough and keep cutting circles until you’ve used all the dough.
Step 10: Use a 1-inch round cookie cutter (or the larger end of a piping tip) to cut a circle out from the center of half the dough rounds to create a window for the cookies.
Step 11: Bake for 10-15 minutes, or until the bottoms are lightly golden.
Step 12: Allow the cookies to cool completely.
Step 13: To assemble, place the cookies without a hole flat-side up.
Step 14: Add ¾ teaspoon of raspberry jam to the center of each cookie, spreading it slightly.
Step 15: Sprinkle additional powdered sugar over the cookies with the cutouts.
Step 16: Carefully stack the cookies with the holes on top of the jam-filled ones, making sandwiches with the jelly in the center.