BHA & BHT Free Linzer Cookies with Raspberry Jam
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
24 servings
For the dough
- 1 cup (2 sticks) unsalted butter, softened
- ⅔ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 ½ cups all-purpose flour
- 1 cup almond flour
- ½ tsp ground cinnamon
- ¼ tsp fine salt
- ¼ tsp baking powder
For the filling
- ¾ cup seedless raspberry jam
For finishing
- ½ cup powdered sugar, for dusting
Instructions
- 1
In a large bowl, beat the softened butter and granulated sugar together with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes. Add the egg, vanilla extract, and almond extract and beat until fully incorporated, scraping down the sides of the bowl once.
- 2
In a separate bowl, whisk together the all-purpose flour, almond flour, ground cinnamon, fine salt, and baking powder. Add the flour mixture to the butter mixture and mix on low speed just until the dough comes together and no dry streaks remain — do not overmix.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!