Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
- Powdered sugar, for dusting
Special equipment needed:
- Electric mixer
- Rolling pin
- Linzer cookie cutter set
Step-by-step instructions:
1. In a large bowl, cream together the butter and sugar until light and fluffy using an electric mixer.
2. Beat in the eggs, one at a time, and then add the vanilla extract.
3. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
4. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
5. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
6. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. On a lightly floured surface, roll out one disk of dough to 1/4-inch thickness. Cut out an equal number of cookies with the solid and the windowed Linzer cookie cutters.
8. Place the cookies on the prepared baking sheet and bake for 10-12 minutes or until the edges are lightly golden.
9. Repeat with the remaining dough.
10. Once the cookies are cooled, spread a thin layer of raspberry jam on the solid cookies.
11. Dust the windowed cookies with powdered sugar and place on top of the jam-coated cookies.
12. Store in an airtight container at room temperature for up to 1 week.
Time:
Preparation time: 30 minutes
Chilling time: 1 hour
Cooking time: 10-12 minutes per batch
Temperature:
350°F (175°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories: 200
Fat: 12g
Saturated Fat: 6g
Cholesterol: 40mg
Sodium: 70mg
Carbohydrates: 21g
Fiber: 1g
Sugar: 11g
Protein: 3g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or any other nut flour.
- Raspberry jam can be substituted with any other fruit jam or preserves.
Variations:
- Use different shaped cookie cutters for a different look.
- Substitute the raspberry jam with chocolate ganache or caramel.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Chill the dough for at least 1 hour to make it easier to handle.
- Dust the windowed cookies with powdered sugar after they have cooled to prevent it from melting.
Storage instructions:
Store in an airtight container at room temperature for up to 1 week.
Reheating instructions:
These cookies are best served at room temperature and do not require reheating.
Presentation ideas:
Arrange the cookies on a platter and dust with additional powdered sugar for a festive presentation.
Garnishes:
Fresh raspberries or mint leaves can be used as a garnish.
Pairings:
These cookies pair well with a cup of hot tea or coffee.
Suggested side dishes:
These cookies are a dessert and do not require any side dishes.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk to moisten it.
- If the cookies spread too much during baking, chill the dough for an additional 30 minutes before rolling it out.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the dough.
Food history:
Linzer cookies originated in Linz, Austria, and are traditionally made with ground almonds and raspberry jam.
Flavor profiles:
These cookies have a buttery and nutty flavor with a sweet and tart raspberry filling.
Serving suggestions:
Serve these cookies as a sweet treat after dinner or as a snack with a cup of tea or coffee.
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Region: Austrian