- butter (softened) 1 c (230 g)
- brown sugar ⅔ c (135 g)
- egg 1 large
- vanilla extract 1 tsp
- unblanched almond flour* 1 c (100 g)
- all-purpose flour 2 ¼ c (270 g)
- (spooned and leveled*)
- baking powder ½ tsp
- ground cinnamon 1 tsp
- ground ginger ½ tsp
- salt ½ tsp
- powdered sugar for dusting
- raspberry jam ½ c (150 g)
- Beat the softened butter and sugar using an electric mixer until light and fluffy.
- Add the egg and vanilla extract and continue beating until combined.
- In a separate bowl, combine the almond flour, all-purpose flour, baking powder, cinnamon, ginger and salt.
- Gradually add the flour and almond mixture to the wet mixture and continue mixing until the dough just comes together.
- Flatten the dough into a disc and cover with plastic wrap. Let the dough chill in the refrigerator approximately 2 hours* or until firm.
- Preheat the oven to 350 F (180 C) and line baking sheets with parchment paper.
- Flour your work surface and roll out the dough to ⅛ inch (⅓ cm) thickness. It may be easiest to start with half of the dough, leaving the other half in the refrigerator.
- Use a cookie cutter* to cut out 60 shapes (the number will vary depending on the size of your cookie cutter; just make sure you have an even number).
- Using a smaller cookie cutter, cut the center out of 30 (or half) of the cookies. These will be your window cookies. Make sure to keep these cookies together on a baking sheet, as they might need just a bit less time in the oven.
- Bake the cookies 12 minutes or until just turning golden brown around the edges. Remove and let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
- Once the cookies have cooled completely, dust the window cookies with powdered sugar.
- Place a spoonful of jam on every whole cookie and top with the window cookies. These cookies are best served on the day of filling, but can be stored in an airtight container in the refrigerator for several days.
Almond flour: You can make your own almond flour by processing ⅔ cup (100 g) of whole almonds in a food processor until finely ground.
Spooned and leveled: Scooping a measuring cup into a flour container can result in much more flour than intended, which can affect the success of your cookies. To get a more accurate measurement, use a spoon to lightly scoop flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
Refrigerating cookie dough: You can make the cookie dough up to two days in advance. If refrigerating for more than a few hours, just make sure to let the cookie dough sit at room temperature for at least 30 minutes before working with it.
Cookie cutters: I used two fluted cookie cutters for these linzer cookies. The large cookie cutter was approximately 2.5 inches (6 cm) in diameter.
- Cuisine: austrian
Keywords: linzer cookies, christmas cookies, almond cookies