Linzer Cookies Dorie Greenspan

These Linzer Cookies from renowned baker Dorie Greenspan are a quintessential holiday treat that combines buttery almond-infused shortbread with a luscious layer of raspberry jam. Delicately spiced with cinnamon, these cookies are cut into fluted rounds, with charming cut-out centers that reveal the vibrant jam filling. A finishing dusting of powdered sugar adds an elegant, snow-dusted look, making them perfect for festive gatherings or gifting. With a melt-in-your-mouth texture and a perfectly balanced sweet-tart flavor, these classic Linzer Cookies are as delightful to eat as they are to make. Keywords: Linzer cookies, Dorie Greenspan recipe, holiday cookies, raspberry jam cookies, almond flour cookies.

Nutriscore Rating: 43/100

Prep Time:120 mins

Cook Time:15 mins

Total Time:135 mins

Servings: 20

Ingredients

• 226 grams Unsalted butter, room temperature
• 150 grams Granulated sugar
• 1 teaspoon Vanilla extract
• 120 grams Almond flour
• 240 grams All-purpose flour
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Salt
• 150 grams Raspberry jam (or any fruit jam of choice)
• 30 grams Powdered sugar (for dusting)

Directions

Step 1

In a large bowl, beat the butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Step 2

Add the vanilla extract and mix until combined.

Step 3

In a separate bowl, whisk together almond flour, all-purpose flour, ground cinnamon, and salt.

Step 4

Gradually add the dry ingredients to the butter mixture, mixing on low speed until a dough forms. Do not overmix.

Step 5

Divide the dough into two equal portions, shape each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).

Step 6

Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.

Step 7

Roll out one disc of dough between two sheets of parchment paper to a thickness of about 1/8 inch (3 mm).

Step 8

Using a fluted round cookie cutter (about 2.5 inches in diameter), cut out cookies and transfer them to the prepared baking sheets, leaving about 1 inch between each cookie.

Step 9

Using a smaller cutter (such as a star or heart shape), cut out the centers of half of the cookies. These will be the tops of the Linzer cookies.

Step 10

Re-roll the scraps and repeat until all the dough is used.

Step 11

Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack.

Step 12

While the cookies are cooling, warm the raspberry jam slightly in the microwave or a small saucepan to make it spreadable, then let it cool to room temperature.

Step 13

Spread about 1 teaspoon of jam onto the flat side of each whole cookie (the bottom cookies).

Step 14

Lightly dust the top cookies (the ones with the cut-out centers) with powdered sugar using a fine mesh sieve.

Step 15

Place the sugared top cookies over the jam-covered bottom cookies, pressing gently to adhere.

Step 16

Repeat with all the cookies and allow them to set for about 15 minutes before serving.

Nutrition Facts

Serving size	(925.8g)

Amount per serving	% Daily Value*
Calories	4264.5

Total Fat 245.7g	0%
Saturated Fat 120.7g	0%
Polyunsaturated Fat g
Cholesterol 493.4mg	0%
Sodium 1253.8mg	0%
Total Carbohydrate 489.1g	0%
Dietary Fiber 24.5g	0%
Total Sugars 260.6g
Protein 52.5g	0%

Vitamin D 111.4IU	0%
Calcium 379.2mg	0%
Iron 16.5mg	0%
Potassium 400.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.5%

Protein: 4.8%

Carbs: 44.7%