Linzer Cookies with Homemade Raspberry Jam
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.
WHAT IS A LINZER COOKIE?
(sorry, coming soon with a website update – full recipe available at the bottom!)
How to: (sorry, coming soon with a website update – full recipe available at the bottom!)
INGREDIENTS
- (sorry, coming soon with a website update – full recipe available at the bottom!)
(sorry, coming soon with a website update – full recipe available at the bottom!)
HOW TO MAKE LINZER COOKIES WITH HOMEMADE RASPBERRY JAM
(sorry, coming soon with a website update – full recipe available at the bottom!)
3 reasons you’ll love these sandwich cookies
TIPS & VARIATIONS
- (sorry, coming soon with a website update – full recipe available at the bottom!)
MAKING AHEAD & STORING
(sorry, coming soon with a website update – full recipe available at the bottom!)
MORE RASPBERRY RECIPES
(sorry, coming soon with a website update – full recipe available at the bottom!)
Equipment
- 3-inch round cookie cutter (or preferred shape)
- Fine Mesh Sieve
- Food Thermometer
- Pot
- Mixer (hand or standing)
- Spatula
- Bowl
- Parchment Paper
- Rolling Pin
- Digital Scale
- Baking Tray
Ingredients
- 110 g butter softened
- 60 g powdered sugar
- Pinch table salt
- ¼ tsp ground cinnamon
- ¼ vanilla extract
- 25 g egg yolk
- 140 g flour
- 35 g ground almonds
- 112.5 g frozen raspberries
- 75 g granulated sugar
- ½ tbsp lemon juice
Instructions
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
