Christmas Linzer Cookies (Classic)
These Christmas Linzer Cookies (Classic) are elegant holiday sandwich cookies made with almond flour, warm spices, buttery dough, and raspberry jam, finished with a dusting of powdered sugar.
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Servings: 4
Ingredients
- 1 1/2 c almond flour
- 1 1/2 c all-purpose flour
- 1/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1 large egg room temperature
- 2 tsp vanilla extract
- 1/2 c unsalted butter room temperature
- 1/2 c granulated sugar
- 1/2 c raspberry jam
- 1 tsp water or dark rum optional
- 2 tbsp powdered sugar for garnish
Instructions
Prepare the dry ingredients.
- In a medium bowl, whisk together the almond flour, all-purpose flour, cinnamon, cloves, and salt. Set aside.
Prepare the egg mixture.
- In a small bowl, whisk together the egg and vanilla extract. Set aside.
Cream the butter and sugar.
- In a large mixing bowl, beat the butter and granulated sugar until light and fluffy, approximately 3 to 4 minutes.
Add the egg mixture.
- Add the egg and vanilla mixture to the butter mixture and mix on low speed until fully blended.
Add the dry ingredients.
- Stir in the dry ingredients until just combined and a dough forms.
Roll and chill the dough.
- Divide the dough in half. Roll each portion between sheets of parchment paper to a thickness of 1/8 inch. Transfer the dough slabs to flat trays and chill for at least 2 hours.
Prepare the oven and baking sheets.
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
Cut the base cookies.
- Remove one dough slab from the refrigerator. Using a 2-inch round cookie cutter, cut out the base cookies. Transfer them to a prepared baking sheet, leaving 1 inch between each cookie.
Cut the window cookies.
- Using the second dough slab, cut out cookies with the same 2-inch round cutter. Then use a 3/4- to 1-inch cutter to remove the centers from each cookie to create the top “window” pieces.
Bake the cookies.
- Bake each tray for 7 to 9 minutes, or until the edges are lightly golden.
Cool the cookies.
- Allow the cookies to cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the jam filling.
- Combine the raspberry jam with the water or dark rum, if using. Microwave for 20 to 30 seconds, stirring every 10 seconds, until smooth and spreadable.
Assemble the cookies.
- Spread approximately 1/2 teaspoon of jam over each whole cookie. Top with the window cookies.
Finish the cookies.
- Dust the tops with powdered sugar before serving.
Notes
To make these Christmas Linzer Cookies (Classic) gluten free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend that contains xanthan gum. Also confirm that the almond flour, vanilla extract, powdered sugar, and jam are certified gluten free if needed for strict dietary requirements. Because gluten-free dough can be more delicate, chill it thoroughly before cutting and handle the cookies gently when transferring and assembling.