Nut-Free Linzer Cookie

Indulge in the classic charm of these Nut-Free Linzer Cookies, a delightful twist on the traditional favorite that’s perfect for those with nut allergies! Buttery and tender, these cookies are made with all-purpose flour and accented by a hint of zesty lemon and rich vanilla. A sweet layer of raspberry jam peeks through a dainty cut-out window, creating an elegant dessert that’s as stunning as it is delicious. With no almonds or ground nuts in sight, this nut-free version retains all the charm of its original Austrian inspiration. Perfect for holidays, gift-giving, or special occasions, these cookies are topped with a delicate dusting of powdered sugar to complete their irresistible appeal. Ready in under an hour with simple ingredients, these Linzer Cookies are a must-try treat that will charm every guest at your table!

Nutriscore Rating: 38/100

Prep Time:45 mins

Cook Time:12 mins

Total Time:57 mins

Servings: 24

Ingredients

• 2.5 cups All-purpose flour
• 1 cup Unsalted butter, softened
• 0.75 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Salt
• 2 large Egg yolks
• 1 teaspoon Lemon zest, finely grated
• 0.5 cup Raspberry jam
• 0.25 cup Powdered sugar, for dusting

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a large bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.

Step 3

Mix in the vanilla extract and lemon zest, followed by the egg yolks, one at a time, ensuring each is fully incorporated before adding the next.

Step 4

In a separate bowl, whisk together all-purpose flour and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.

Step 5

Divide the dough into two equal parts. Flatten each portion into a disk, wrap them in plastic wrap, and refrigerate for at least 30 minutes or until firm.

Step 6

Roll out one piece of the dough on a lightly floured surface to about 1/8 inch thickness. Cut into rounds using a 2-3 inch cookie cutter. Transfer the rounds to the prepared baking sheets.

Step 7

Roll out the second piece of dough and cut the same number of rounds. Use a smaller cookie cutter to cut out the center of these rounds to create a window for the jam.

Step 8

Bake each batch for 10-12 minutes or until the edges are just starting to turn golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Spread about 1 teaspoon of raspberry jam on the flat side of each whole cookie. Place a cookie with a cut-out window on top, pressing gently to create a sandwich.

Step 10

Dust the tops of the cookies with powdered sugar before serving.

Nutrition Facts

Serving size	921.1 grams (921.1g)

Amount per serving	% Daily Value*
Calories	4001

Total Fat 204.00g	262%
Saturated Fat 125.20g	626%
Polyunsaturated Fat NaNg
Cholesterol 886mg	295%
Sodium 1251mg	54%
Total Carbohydrate 500.60g	182%
Dietary Fiber 8.40g	30%
Total Sugars 263.00g
Protein 38.40g	77%

Vitamin D 37IU	183%
Calcium 138mg	11%
Iron 15mg	83%
Potassium 422mg	9%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.0%

Protein: 3.8%

Carbs: 50.2%