German Linzer Cookies with Raspberry Jam

Classic German Linzer cookies made with almond flour, butter, and warm spices, filled with a sweet raspberry jam.

Prep Time

20 minutes

Total Time

1 hour (including chilling time)

Calories

150 kcal

Difficulty

Medium

Equipment

5 items

Cost

£0.40/serving

Season:

Meal Type:

Cuisine:

Dietary:

Ingredients

Servings

2cupsAlmond flour(Finely ground)

£3.50

0.5cupAll-purpose flour(Can substitute with gluten-free all-purpose blend)

£0.15

1cupUnsalted butter(Cold, cut into cubes)

£2.00

0.8cupGranulated sugar

£0.30

1Egg yolk(Large)

£0.20

1teaspoonLemon zest(From 1 medium lemon)

£0.10

0.5teaspoonGround cinnamon

£0.15

0.3teaspoonGround cloves

£0.10

0.3teaspoonSalt

£2.00

0.5cupRaspberry jam(Seedless is preferred)

£0.80

For dustingAs neededPowdered sugar(Optional)

£0.25

Total Cost

£9.55

£0.40 per serving

Instructions

1.
In a large bowl, whisk together almond flour, all-purpose flour, sugar, cinnamon, cloves, and salt.
2.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3.
Add the egg yolk and lemon zest and mix until the dough just comes together. Do not overmix.
4.
Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
6.
On a lightly floured surface, roll out one disc of dough to about 1/8 inch thickness. Use a 2-inch round cookie cutter to cut out cookies. Use a smaller cookie cutter (heart, star, circle, etc.) to cut out the centers of half of the cookies.
7.
Repeat with the remaining disc of dough.
8.
Place the cookies on the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden brown.
9.
Let the cookies cool completely on the baking sheets before filling.
10.
Spread raspberry jam on the bottom cookies (the ones without the cutouts). Dust the top cookies (with the cutouts) with powdered sugar, if desired.
11.
Carefully place the dusted top cookies over the jam-covered bottom cookies. Gently press together.
12.
Store the cookies in an airtight container at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (25g)

150 kcal / 628 kJ

Carbs

15g

6% of RDA

Fat

13% of RDA

Protein

2.5g

5% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

8 g

9% of RDA

Sodium

30 mg

1% of RDA

Saturated Fat

5.5 g

28% of RDA

Chef's Tips

Make sure the butter is very cold to prevent the dough from becoming too soft.

Chilling the dough is crucial for easy rolling and preventing the cookies from spreading in the oven.

If the dough becomes too sticky, add a little more almond flour.

For a richer flavor, toast the almond flour before using.

You can use other types of jam, such as apricot or black currant, instead of raspberry.

Dust the tops of the cookies right before serving for the best presentation.

Cooking Equipment

Oven

Baking sheets

Mixing bowls

Rolling pin

Cookie cutters (round and small shapes for centers)

Wine Pairings

No wine pairing suggestions available for this recipe.

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