Low Iodine Linzer Cookies with Raspberry Jam
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Learn more →Ingredients
24 servings
For the dough
- 1 cup (2 sticks) unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ⅔ cup granulated sugar
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 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.
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