Easy Linzer Tart Cookies with Raspberry Filling
A simple recipe for buttery almond Easy Linzer Tart Cookies with Raspberry Filling
Ingredients
- 1 1/4 cup all purpose flour plus more for dusting work surface
- 3/4 cup almond flour
- 3/4 cup butter room temperature
- 1/2 cup granulated (white) sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- raspberry jam for filling
- confectioners sugar for dusting cookies
Instructions
- Sift the almond flour. You can do this by placing a fine mesh sieve over a large bowl. Place the almond flour in the sieve and push it through to the bowl. I generally do this by swirling with the back of a spoon.
- Add the all purpose flour to the almond flour and lightly whisk together. Set aside.
- Cut the softened butter into tablespoon size pieces. It does not have to be exact. Place the butter in the bowl of a stand mixer fitted with the paddle attachment.
- Add the granulated sugar to the butter and beat on low speed until combined, about 2 minutes.
- Add the egg and mix until combined. The mixture may look curdled, but that is fine. It will come together with the dry ingredients.
- Scrape down the sides of the bowl and add in the vanilla and almond extracts. Mix to combine.
- Gently add the dry ingredients to the bowl and mix on low speed until combined. Be sure that you scrape down the sides and up from the bottom one final time to incorporate all of the ingredients.
- Place a piece of plastic wrap on your work surace and place the dough in the center. Wrap up and place in the fridge for at least 30 minutes.
- Line two baking sheets with silicone mats or parchment paper.
- At the end of the 30 minutes, place a piece of parchment paper on your work surface. Lightly flour the parchment paper.
- Lightly flour a rolling pin.
- Roll out your dough to 1/4 inch thickness.
- Spray your cookie cutter with non-stick cooking spray. You can dip it in flour if you don't have spray available, but it does not work as well.
- Cut out your shapes, placing the cookies on the prepared trays. Leave about one inch between cutouts. Because these are sandwich cookies, I try to lay them out in pairs.
- Use the top of a piping tip (the part without the design) to cut a circle in the middle of half of the cookies.
- Place the cookies on the baking sheets in the fridge for 30 minutes.
- Shortly before the cookies are done chilling, preheat the oven to 350 degrees F.
- Bake the cookies for 9 to 10 minutes until they are firm and the bottoms are lightly golden.
- Let the cookies cool on the tray for a few minutes, then remove them to a wire rack to cool completely.
- Place about 1 tsp of raspberry jam onto the center of the cookie without the hole. Top with the cookie with the hole and gently squeeze. Clean up the edges if necessary.
- Add confectioners sugar to a fine mesh sieve and gently tap the side, letting the sugar lightly powder the top of each cookie.