These raspberry jam-filled linzer cookies are perfect for Valentine's Day! They consist of two very buttery sandwich cookies that are elevated by the nutty addition of almonds and a heavy dusting of powdered sugar. The cookies are so delicious and addictive! But don't let the heart cutouts fool you. They are so easy to create, and make for the most romantic sweet treat!
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Things You'll Need
10.6 ounces (300 grams) all-purpose flour
3.2 ounces (90 gams) almond flour
1 teaspoon baking powder
½ teaspoon salt
8.8 ounces (250 grams) unsalted butter, at room temperature
6.5 ounces (185 grams) granulated sugar
1 teaspoon vanilla bean extract
½ cup raspberry jam
Powdered sugar, for sifting
Step 1: Make the Dough
In a medium sized bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
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In the bowl of a stand mixer fitted with the beater attachment, or using handheld electric beaters, beat together the butter and granulated sugar on medium speed until light and fluffy, about 4 minutes. Pause mixing and scrape down the bottom and sides of the bowl. Add in the vanilla bean extract and beat until well combined.
Set the mixer speed to low. Add in the dry flour ingredients. Beat until just combined.
Remove the dough from the beater bowl and divide it in half. Pat each half into a rough disc, then cover both in a layer of plastic wrap. Let the dough discs chill in the refrigerator until firm, about 2 hours, or overnight.
Step 2: Roll
Pre-heat the oven to 350 Fahrenheit (180 Celsius). Line two large baking sheets with non-stick parchment paper. Set aside.
Set the first dough disc onto a lightly floured work surface. Using a lightly floured rolling pin, roll out the dough until it is about ¼ inch (0.6 centimeters) thick. Using a large heart cookie cutter, cut as many hearts as possible out of the dough. Transfer the hearts to one of the prepared baking sheets, spacing them evenly apart to allow room for spreading. Re-roll the dough scraps as needed and stamp-out any cookies from the remainder of the dough onto the sheet. Place the sheet in the refrigerator to chill.
Repeat the rolling and cutting process as above with the remaining dough disc. Once the dough hearts have been transferred to the baking sheet, use a smaller heart shaped cookie cutter to make a small cutout in the center of each large heart. Place this sheet in the refrigerator to chill.
Step 3: Bake
Bake for 8 to 10 minutes, or until the edges are just beginning to turn golden brown. Remove from the oven and let the cookies cool on the sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Step 4: Fill & Powder
Once the cookies are cool, begin to fill them. Turn the cookies without the cut-outs flat side facing up. Spoon a teaspoon of the raspberry jam over their center, spreading it almost to the edges.
Sift the powdered sugar over the cookies with the cut-outs. Then gently press the powdered sugared cookies onto the cookies with the jam.
Step 5: Serve!
Serve and enjoy the cookies! They are best kept stored in the refrigerator in an airtight container for up to 1 week. The dough can be made in advance by up to 1 month, stored and sealed in the freezer. Thaw at room temperature before use.
