Linzer Heart Cookies
Linzer Heart Cookies are a delightful twist on the classic Linzer torte, perfect for special occasions or as a romantic treat. These tender, buttery cookies are made with a blend of almond flour and all-purpose flour, giving them a delicate, nutty flavor, while a hint of vanilla elevates their sweetness. Each cookie is expertly assembled by sandwiching vibrant seedless raspberry jam between two heart-shaped layers—complete with a charming "window" on top that reveals the jewel-like filling. Once dusted with powdered sugar, these elegant cookies are as visually stunning as they are delicious. With a prep time of just 20 minutes and a melt-in-your-mouth texture, Linzer Heart Cookies are a must-make for Valentine's Day, weddings, or anytime you want to spread a little love through baking!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups All-purpose flour
- 1 cup Almond flour
- 1 cup Unsalted butter (cold, cut into cubes)
- 0.75 cup Granulated sugar
- 1 large Egg yolk
- 1.5 teaspoons Vanilla extract
- 0.25 teaspoon Salt
- 0.75 cup Seedless raspberry jam
- 0.5 cup Powdered sugar (for dusting)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. Set aside.
Step 3
In a large mixing bowl, beat the cold cubed butter and granulated sugar together using a stand mixer or hand mixer until creamy and well combined, about 2-3 minutes.
Step 4
Add the egg yolk and vanilla extract to the butter mixture. Mix until fully incorporated.
Step 5
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Avoid overmixing.
Step 6
Divide the dough in half, shape into two discs, and wrap each disc tightly in plastic wrap. Refrigerate for at least 30 minutes, or until firm.
Step 7
On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Use a heart-shaped cookie cutter to cut out as many cookies as possible and transfer them to the prepared baking sheets.
Step 8
Use a smaller heart-shaped cutter to create 'windows' in half of the cookies (these will be the top cookies). Gather and re-roll dough scraps as needed.
Step 9
Bake the cookies (one sheet at a time) in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 10
Spread about 1 teaspoon of raspberry jam onto the flat side of each full (non-window) cookie. Dust the top (window) cookies with powdered sugar, then gently press them onto the jam-covered cookies to create sandwiches.
Step 11
Store the finished cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
| Serving size | (988.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4479.8 |
| Total Fat 249.1g | 0% |
| Saturated Fat 128.7g | 0% |
| Cholesterol 708.1mg | 0% |
| Sodium 664.0mg | 0% |
| Total Carbohydrate 533.7g | 0% |
| Dietary Fiber 16.8g | 0% |
| Total Sugars 307.1g | |
| Protein 49.8g | 0% |
| Vitamin D 170.2IU | 0% |
| Calcium 311.8mg | 0% |
| Iron 15.0mg | 0% |
| Potassium 429.2mg | 0% |
Source of Calories