Linzer Raspberry-Almond Cookies (1piece=125kcal, realsimple.com)
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 123.6
- Total Fat: 6.2 g
- Cholesterol: 19.0 mg
- Sodium: 43.1 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 0.8 g
- Protein: 1.6 g
IntroductionExtremely tasty, & were devoured by everyone! However, high in calroies (125 kcal/cookie). Extremely tasty, & were devoured by everyone! However, high in calroies (125 kcal/cookie).
2/3 cup almonds
1/2 cup packed light brown sugar
2 1/2 cups all-purpose flour, spooned and leveled, plus more for the work surface
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
1 large egg
1 teaspoon pure vanilla extract
1 tablespoon confectioners’ sugar
1 12-ounce jar raspberry jam
- time consuming, but very fun
- subtle taste of the almond sugar put into the cookie base really makes this cookie delicate and delectable
- had to be very sparing with the jam as it did want to squish out once the cookies were put together, Barely coating the bottom cookie took care of that
- make certain that you are indeed preheated since this dough wants to start to melt right away and needs that heat to really set it
- it does take chilling time and cooling off time.
In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix).
Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.
Heat oven to 350° F. On a lightly-floured surface, roll out each piece of dough to a ⅛-inch thickness. Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Reroll and cut the scraps as necessary.
Bake, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon jam on the remaining cookies and top with the sugared cookies. Store the cookies in an airtight container at room temperature for up to 5 days.
This recipe is from www.realsimple.com.
I entered mainly to have a Linzer recipe to estimate calories.
Serving Size: Makes 36 cookies