I've thought about creating this recipe for a while. Linzer cookies are one of my favorite cookies. Raspberry jam sandwiched between two cookies with a light, buttery crunch and a cutout heart in the center. These are the bakery cookies I dream of.
I've been baking my shortbread cookies and this cookie with almond flour for a few weeks. I tested variations with olive oil, butter, plant-based butter, coconut oil, honey, and maple syrup. I've also tried a few brands of blanched almond flour to see if there is a difference. As of this writing my preferred brand of almond flour for baking for these cookies is Wellbees very fine blanched almond flour. You can learn more about baking with almond flour and the difference between blanched almond flour and almond meal here.
I'm a big fan of olive oil and use it whenever I can. So great news here. This cookie works well with olive oil. The dough is a bit softer than when I use butter or coconut oil so I leave it in the refrigerator a bit longer to cool enough that I can roll and cut the cookies out easily.
You can use raspberry jam, or your favorite jam with this cookie. Or just eat them as cut-out cookies.
Linzer Cookies
Ingredients
- 2 cups blanched almond flour
- ยผ teaspoon salt
- ยผ cup maple syrup or honey
- 6 tablespoons olive oil see notes for substitutions
Instructions
- Add the almond flour and salt to a bowl and whisk to blend together.
- Add the maple syrup and olive oil to the bowl and use a spatula or fork to combine the ingredients to blend well and form a ball of dough. You can divide the dough into four balls so it's easier to roll each ball of dough.
- Cover the dough and chill it in the refrigerator for 15 minutes or until ready to use.
- Prepare a baking sheet with parchment paper.
- Preheat your oven to 325 โ.
- Use two pieces of parchment paper to roll a ball of dough into a flat layer about โ to ยผ inch in thickness.
- Cut the cookies out. You'll want to make sure you have half the cookies with the center cut out and half without.
- Place the cookies on the baking sheet and bake for 10 minutes.
- Cool the cookies and then spread half with jam and combine to make Linzer cookies.
- Store sealed at room temperature for a day or so or store in the refrigerator for a few weeks.
Nutrition
Raspberry Jam
Ingredients
- 2 cups raspberries
- ยผ cup maple syrup or honey
- 1 tablespoon lemon juice
Instructions
- Add all the ingredients to a small saucepan and bring to a steady simmer. Stir occasionally.
- Simmer for about 12 minutes or until the raspberries are completely broken down and the mixture has thickened. I like my jam thick so I simmer until most of the liquid has evaporated.
- Cool and store in the refrigerator for a week or so, or freeze for a few months.
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