Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup raspberry jam
- Powdered sugar, for dusting
Special equipment needed:
- Rolling pin
- Linzer cookie cutters (one with a hole in the middle and one without)
Step-by-step instructions:
1. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, salt, and cinnamon.
2. In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
3. Add the egg and vanilla extract to the butter mixture and beat until well combined.
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 each disk in plastic wrap and refrigerate for at least 1 hour.
6. Preheat the oven to 350°F (180°C).
7. On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use the Linzer cookie cutter with the hole in the middle to cut out as many cookies as possible. Place the cookies on a baking sheet lined with parchment paper.
8. Roll out the second disk of dough and cut out the same number of cookies using the Linzer cookie cutter without the hole in the middle.
9. Bake the cookies for 10-12 minutes or until lightly golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Once the cookies are cooled, spread a teaspoon of raspberry jam on the bottom of each cookie without the hole in the middle.
11. Place a cookie with the hole in the middle on top of the jam-covered cookie and press down gently.
12. Dust the cookies with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Chilling time: 1 hour
Cooking time: 10-12 minutes per batch
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
Makes about 24 cookies.
Nutritional information:
Calories per serving: 150
Total fat: 9g
Saturated fat: 5g
Cholesterol: 30mg
Sodium: 40mg
Total carbohydrates: 16g
Dietary fiber: 1g
Total sugars: 7g
Protein: 2g
Substitutions for ingredients:
- You can use any flavor of jam you prefer instead of raspberry jam.
- If you don't have almond flour, you can substitute with an equal amount of all-purpose flour.
Variations:
- You can use different cookie cutters to create different shapes.
- You can add different spices to the dough, such as nutmeg or ginger.
Tips and tricks:
- Make sure the butter is at room temperature before beating it with the sugar.
- Don't overmix the dough, or the cookies will be tough.
- If the dough is too sticky, refrigerate it for a few minutes before rolling it out.
- If the dough cracks when you're rolling it out, press it back together with your fingers.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
The cookies can be reheated in the oven at 350°F (180°C) for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter and dust them with powdered sugar.
Garnishes:
You can garnish the cookies with fresh raspberries or mint leaves.
Pairings:
Serve the cookies with a cup of hot tea or coffee.
Suggested side dishes:
These cookies are perfect on their own, but you can also serve them with a fruit salad or cheese plate.
Troubleshooting advice:
- If the cookies spread too much during baking, refrigerate the dough for a few minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling the dough.
Food history:
Linzer cookies originated in the city of Linz, Austria, in the 17th century. They are traditionally made with ground almonds and raspberry jam.
Flavor profiles:
These cookies have a buttery, nutty flavor with a hint of cinnamon and a sweet raspberry filling.
Serving suggestions:
Serve these cookies as a dessert or snack.
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Region: Austrian