Linzer Cookies with Homemade Raspberry Jam
Linzer cookies filled with homemade raspberry jam and dusted with powdered sugar
With a mild sweetness (comparatively) and the sharpness from the fresh raspberry jam, these cookies are the perfect pairing for an afternoon treat - or really any time of day let’s be honest. The jam windows offer a peek inside and give a delightfully delicate vibe to a pretty little treat.
Also, who doesn’t love sandwich cookies? It’s a 2-for-1 situation with the bonus of a yummy filling squished in between. Dust the tops with powdered sugar for a bonus effect and you have yourself the perfect cookie.
Equipment:
Round cookie cutter (or preferred shape)
Yields: 11, 3-inch sandwich cookies
Ingredients:
COOKIES
110g butter, softened
60g powdered sugar
Pinch table salt
¼ tsp ground cinnamon
¼ vanilla extract
25g egg yolk
140g flour
35g ground almonds
RASPBERRY JAM
112.5g frozen raspberries
75g granulated sugar
½ tbsp lemon juice
Directions:
COOKIES
In a bowl, whip the softened butter with your mixer until smooth
Sift in powdered sugar, ground cinnamon, and salt and mix
In a small bowl, beat your egg yolk until homogenous. Then pour a little into the butter mixture, mix, and repeat in four stages, until all added.
Sift in flour and ground almonds and beat until just combined. Should look like a paste.
Fold a piece of parchment paper in half and place the dough in between. Use a rolling pin and smear the dough flat until about ⅛ inch thick*
Place the dough in the fridge for at least two hours
Preheat the oven to 302F/150C CONVECTION
Remove the dough from the fridge
Cut shapes out of the dough and place them on a parchment-lined cookie sheet. Cut small shapes out of half of your cut shapes, these will be the top cookie of your sandwich.
Can re-roll the dough as needed, you might need to re-refrigerate if the dough is too soft
Bake 10-12 minutes until the edges are lightly golden, remove from the tray and onto a wire rack to cool completely
RASPBERRY JAM
In a small pan, combine all ingredients and place on the stove over medium-low heat, stirring occasionally
Once the mixture begins to boil, use a food thermometer to continually check until the jam temperature reaches 221F/105C
When the jam hits the temperature, immediately remove it from the heat and pour it into a cool bowl. Don’t worry if you think it looks runny, it will thicken a lot as it cools.
If desired, skim the foam off of the jam for a clearer look
Allow to cool completely at room temperature
ASSEMBLY
Take all the cookies with a small hole cut in the middle and line them next to each other
Dust with powdered sugar until tops are evenly white
Place a teaspoon of jam onto a cookie without a hole cut in the middle and then gently pick up a cookie with the powdered sugar dusting and place it on top
Notes:
As you spread dough between the parchment paper, peel the parchment paper back and pull out wrinkles before folding it back out and smoothing it out. This helps prevent wrinkles from baking in the cookies
Never use flour to roll out this dough, only place it between parchment paper
Once you dust the tops with powdered sugar, pick up the cookie by the sides only otherwise you’ll risk thumbprints all over your cookie tops
I received this recipe from Chef Ashley during my patisserie course in Scotland.
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