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. Why? It’s truly very fine and the cookies taste as if they were made with regular all-purpose flour, but even better in my opinion. Other brands work as well, but I’m finding this brand consistently great to bake with. 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. For cutting out cookies, I’m really digging this Linzer cookie cutter set. It comes with hearts, stars, circles, and more. Happy cookie cutting!