Raspberry Balsamic Linzer Cookies

December 14, 2018
Raspberry Balsamic Linzer Cookies
  • 1 cup almond flour
  • 2 cups all-purpose flour
  • 1 1/4 tsp cinnamon
  • 3/4 tsp baking powder
  • 1/4 tsp ground cloves
  • 1 cup butter, softened
  • 2/3 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 6 pieces Raspberry Balsamic (purchase in-shop)
  • 8-12 tbps good raspberry jam
  • Icing sugar
  1. Whisk together almond flour, flour, cinnamon, baking powder, salt and cloves until just combined.
  2. Beat butter and sugar in a large bowl with an electric mixer on medium, scraping sides and bottom of bowl until fluffy, about 3 min. Beat in egg and vanilla until combined. Stir in flour mixture until just combined.
  3. Divide in half and wrap in plastic wrap. Flatten into discs and refrigerate until firm, about 1 hr.
  4. Preheat oven to 350°F. Line 2 baking sheets with parchment. Roll half of the dough on a lightly floured surface to ¼-in. thickness. Cut out hearts using a 3-in. heart cookie cutter, rerolling scraps and refrigerating as needed. Then, using a 1-inch round cutter or the end of a large piping tip, cut out centres of half of the hearts. Place all hearts 1 inch apart on prepared sheets and chill for 15 min.
  5. Bake until golden brown, 10 to 12 min. Let cool for 5 min, then transfer to a rack to cool. Repeat with remaining dough.
  6. Melt Raspberry Balsamic pieces in your microwave for 20 seconds and then stir.
  7. Turn the solid cookies over and spread 1 tsp melted Raspberry Balsamic pieces on each.
  8. Dust tops of remaining cookies (the ones with the hole in them) with icing sugar and set on top of ganache-covered cookies.
  9. Carefully drop 1-2 tsp raspberry jam into the hole covering the ganache.