Raspberry Almond Linzer Cookies
Your holiday cookie tray will not be complete without these Raspberry Almond Linzer Cookies - powdered sugar dusted, jam filled almond flavored butter cookies. Bonus - this version is gluten free.
Servings 24 servings
For the cookies
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 large egg white
- 1/2 teaspoon almond extract
- 2 cups gluten free flour
- 1/2 cup almond flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the filling
- 1/2 cup seedless raspberry jam
For the cookies
In a large bowl, blend the butter, sugar, egg, egg white and almond extract until well combined. Add the flour, almond flour, xanthan gum, baking powder, and salt, beating well after each addition. After adding the final ingredient, beat the mixture until it becomes thicker and a bit more elastic. Divide the dough into two equal parts, wrap each part in plastic wrap, and place the dough in the refrigerator to chilll for an hour until firm.
Once the dough is properly chilled , preheat the oven to 350°F.
For each portion of dough, place between two sheets of parchment paper. Roll out until a little less than 1/4" thick. Remove the top piece of paper. Cut into 2" round circles. Remove excess to roll out on another sheet of parchment. Then press a tiny heart or star cutter into the middle of half of the cookies. Transfer entire sheet of parchment with the cookies onto a half sheet pan. Do not try to pick up the cookies with your hands or they will lose their shape. Repeat process with remaining dough.
Bake cookies in preheated oven for 9-11 minutes. They should look very light golden brown on the edges of the cookies. Do NOT overbake or they will be too crispy. Let cool.
Calories: 142kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 94mg | Potassium: 19mg | Fiber: 1g | Sugar: 13g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg