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Easy Heart-Shaped Linzer Cookies with Raspberry Jam

Easy Heart-Shaped Linzer Cookies with Raspberry Jam - featured image
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These lightened-up Linzer cookies swap half the butter for almond flour and cut the sugar by a third, creating a tender, nutty cookie that’s lower in saturated fat and refined sugar but still tastes rich and indulgent. Perfect for Valentine’s Day or any occasion, they feature a raspberry jam center and a delicate powdered sugar dusting.

Ingredients

Scale
  • 4 tablespoons (56g) unsalted butter, softened
  • 1 cup (112g) almond flour
  • 1 cup (120g) all-purpose flour
  • 1/3 cup (40g) powdered sugar
  • 2 tablespoons (25g) granulated sugar
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest (from about 1/4 lemon)
  • 1 tablespoon cornstarch
  • 1/4 teaspoon fine sea salt
  • 1/3 cup (about 100g) seedless raspberry jam
  • 2 tablespoons powdered sugar for dusting

Instructions

  1. Cream the butter and sugars: In a large bowl, beat the softened butter, powdered sugar, and granulated sugar together until light and fluffy, about 2 minutes. Scrape down the sides once.
  2. Add the yolk and vanilla: Beat in the egg yolk, vanilla extract, and lemon zest until just combined, about 30 seconds. The mixture may look slightly curdled.
  3. Mix the dry ingredients: In a separate bowl, whisk together the almond flour, all-purpose flour, cornstarch, and salt.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring with a spatula until just combined. The dough will be soft and slightly sticky.
  5. Chill the dough: Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  6. Preheat and prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Roll and cut: On a lightly floured surface, roll the dough to about 1/4-inch thickness. Cut out hearts with a 2-inch heart-shaped cutter. Re-roll scraps once.
  8. Create the cutouts: For half of the cookies, use a small 1-inch heart cutter to cut a shape out of the center. These will be the top cookies.
  9. Chill again: Place the cut cookies on prepared baking sheets, spacing about 1 inch apart. Refrigerate for 10 minutes before baking.
  10. Bake: Bake one sheet at a time in the center of the oven for 10-12 minutes, until edges are just barely golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Dust the tops: Once the cutout cookies are completely cool, dust generously with powdered sugar through a fine-mesh strainer.
  12. Assemble the cookies: Spread about 1/2 teaspoon of raspberry jam on the flat side of each solid cookie. Place a dusted cutout cookie on top, pressing gently to adhere.
  13. Let them set: Let assembled cookies sit at room temperature for about 30 minutes before serving.

Notes

Chill the dough thoroughly to prevent spreading. Dust cutout cookies with powdered sugar before assembling to avoid a sticky mess. Cookies taste even better the next day. For best results, use seedless jam.

Nutrition

Keywords: Linzer cookies, heart-shaped cookies, Valentine's Day cookies, almond flour cookies, raspberry jam cookies, lightened-up cookies, easy cookie recipe

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