Sugar-Free Linzer Cookie
Indulge in guilt-free holiday charm with these Sugar-Free Linzer Cookies, a healthier take on the classic Austrian treat! Made with almond flour and ground almonds for a rich, nutty flavor, these cookies are sweetened with powdered erythritol, offering all the sweetness without the sugar. The dough is delicately spiced with cinnamon and brightened with a hint of lemon zest, creating a delightful balance of flavors in every bite. Filled with luscious sugar-free raspberry jam peeking through their signature "window," these cookies are not only visually stunning but also perfect for health-conscious indulgers. Ready in under an hour and ideal for festive gatherings or any occasion, these low-carb delights are a must-try for those embracing a sugar-free lifestyle!
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Ingredients
- 200 grams unsalted butter, softened
- 100 grams powdered erythritol
- 1 teaspoon vanilla extract
- 250 grams almond flour
- 1 teaspoon ground cinnamon
- 50 grams ground almonds
- 1 large egg yolk
- 1 teaspoon lemon zest
- 150 grams sugar-free raspberry jam
Directions
Step 1
In a large mixing bowl, cream the softened butter and powdered erythritol together until light and fluffy.
Step 2
Add the vanilla extract and the egg yolk to the butter mixture and beat until well combined.
Step 3
In a separate bowl, whisk together the almond flour, ground cinnamon, ground almonds, and lemon zest.
Step 4
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Step 5
Wrap the dough in plastic wrap and refrigerate for at least 1 hour or until firm.
Step 6
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 7
On a floured surface, roll out the dough to about 1/4-inch thickness.
Step 8
Cut out the cookies using a round cutter, then use a smaller cutter to remove the centers of half of the cookies, forming 'windows'.
Step 9
Place the cookies on the prepared baking sheets and bake for 10-12 minutes or until the edges are lightly golden.
Step 10
Allow the cookies to cool completely on a wire rack.
Step 11
Spread a teaspoon of sugar-free raspberry jam on the bottom (full) cookie and top with the 'window' cookie.
Step 12
Serve the cookies immediately or store them in an airtight container for up to a week.
Nutrition Facts
| Serving size | (775.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3303.4 |
| Total Fat 316.5g | 0% |
| Saturated Fat 115.1g | 0% |
| Cholesterol 621.1mg | 0% |
| Sodium 37.3mg | 0% |
| Total Carbohydrate 205.9g | 0% |
| Dietary Fiber 49.8g | 0% |
| Total Sugars 12.4g | |
| Protein 68.7g | 0% |
| Vitamin D 18.2IU | 0% |
| Calcium 838.5mg | 0% |
| Iron 13.1mg | 0% |
| Potassium 664.8mg | 0% |
Source of Calories