Raspberry Fig Linzer Cookies Diabetic

Delight your taste buds with these Raspberry Fig Linzer Cookies, a diabetic-friendly twist on the classic Austrian treat. These tender, nutty cookies are crafted with almond flour, whole wheat pastry flour, and a touch of warm spices like cinnamon and cloves, making them irresistibly fragrant and flavorful. Sandwiched with a luscious, sugar-free raspberry fig jam, each bite strikes the perfect balance of sweetness and complexity. Sweetened with granulated erythritol, this recipe is low-carb and ideal for those who want to enjoy a guilt-free indulgence without compromising on taste. Perfect for holiday gatherings or a cozy afternoon treat, these cookies are beautifully finished with a light dusting of powdered erythritol for an elegant touch. Indulge in wholesome decadence while keeping your health goals in mind!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:12 mins

Total Time:42 mins

Servings: 20

Ingredients

• 1.5 cups Almond flour
• 0.5 cups Whole wheat pastry flour
• 0.5 cups Unsalted butter
• 0.33 cups Granulated erythritol (or another sugar substitute)
• 1 large Egg yolk
• 1 teaspoons Pure vanilla extract
• 0.5 teaspoons Ground cinnamon
• 0.125 teaspoons Ground cloves
• 0.25 teaspoons Salt
• 0.5 cups Raspberry fig jam (sugar-free)
• 2 tablespoons Powdered erythritol (optional, for dusting)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Step 2

In a medium bowl, whisk together the almond flour, whole wheat pastry flour, ground cinnamon, ground cloves, and salt. Set aside.

Step 3

In a large bowl, beat the unsalted butter and granulated erythritol until light and creamy, about 2-3 minutes. Use a hand mixer or stand mixer for best results.

Step 4

Add the egg yolk and vanilla extract to the butter mixture. Beat until well combined.

Step 5

Gradually add the dry ingredients to the wet ingredients. Mix until the dough comes together. The dough should be soft but not sticky.

Step 6

Divide the dough into two portions. Flatten each portion into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to firm up.

Step 7

Lightly flour a clean surface and roll out one disk of the dough to approximately 1/8-inch thickness. Use a 2-inch round cookie cutter to cut out the base cookies and place them on the prepared baking sheets.

Step 8

Roll out the second disk of dough and cut the same number of cookies, but use a smaller shape (like a star or heart) to cut out the centers to make the tops.

Step 9

Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Let them cool completely on the baking sheets.

Step 10

Once cooled, spread about 1/2 teaspoon of sugar-free raspberry fig jam on each base cookie. Top with a cut-out cookie to form a sandwich.

Step 11

If desired, dust the finished cookies with powdered erythritol for an elegant touch.

Step 12

Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.

Nutrition Facts

Serving size	(488.1g)

Amount per serving	% Daily Value*
Calories	1579.6

Total Fat 125.9g	0%
Saturated Fat 35.0g	0%
Polyunsaturated Fat g
Cholesterol 308.5mg	0%
Sodium 608.7mg	0%
Total Carbohydrate 179.5g	0%
Dietary Fiber 26.5g	0%
Total Sugars 17.8g
Protein 43.3g	0%

Vitamin D 18.2IU	0%
Calcium 406.5mg	0%
Iron 8.5mg	0%
Potassium 402.0mg	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: 56.0%

Protein: 8.6%

Carbs: 35.5%