Linzer Cookies with Maple-Raspberry Preserves

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January 30, 2017

Recipe by Fare Isle

  • Cook: 15 mins


Almond Cookies

2 Cups all purpose flour + more for dusting and rolling

1/2 Cup finely ground almonds or almond meal

1/2 teaspoon basking powder

1/2 teaspoon baking soda

pinch of sea salt

1/2 Cup of maple syrup

1/4 cup canola oil

1 teaspoon vanilla extract or seeds from a vanilla bean

2 teaspoons almond extract

Maple-Raspberry Preserves

2 Cups fresh or frozen whole raspberries

1 Cup maple syrup

1 vanilla bean split open (if you've scraped the seeds for the cookie recipe, then use the rest of the bean here)

Assemble Cookies

1/4 Cup powdered sugar


Almond Cookies

1Preheat oven to 350˚F. Line two baking sheets with parchment paper or silicone baking mats.

2In a large bowl whisk together flour, ground almonds, baking powder, baking soda and salt. In a separate bowl whisk together maple syrup, oil, vanilla seeds/extract and almond extract. Add wet to dry and mix together with a rubber spatula. Dough will come together into a soft ball. If it seems too sticky or does not come together into a ball stir in a tablespoon at a time of more flour until it does. Please note that moisture content of the almond meal and flour, humidity, climate can all affect your baking so sometimes you will have to adjust quantities as you go to get the right consistency.

3Generously dust your work surface, rolling pin and hands with flour. Turn dough out onto work surface. Form into a disc and generously dust top with more flour. Roll dough out to 1/4" thickness, dusting with more flour as you go, rotating the disc over a few times throughout the process to keep it even. {Note: You can also roll dough between 2 sheets of floured wax paper as the dough will be quite soft and sticky.} Use a 2" round cutter to cut out as many rounds as possible. Transfer rounds to prepared cookie sheets. Then gather up leftover dough and re-roll and cut repeatedly until all of dough is used up. Use a 1" cutter to cut out the center of half of the cookies, these will be your tops and the uncut cookies your bottoms. You can re-roll the 1" rounds or bake them as is for some mini cookies.

4Bake for about 15 minutes, rotating sheets halfway through, until lightly golden brown. Transfer cookies to cooling racks and allow to cool completely before filling.

5Cookies can be made ahead and will keep sealed at room temperature for up to a week.

Maple-Raspberry Preserves

1Add all ingredients to a a small saucepan and bring to a boil on medium heat, stirring occasionally. Reduce to med-low heat on a low boil for 20-30 minutes until reduced to a runny jam consistency. The preserves will firm up and thicken a bit more as they cool. Transfer to a bowl and allow to cool completely. Discard vanilla bean.

2Preserves will keep refrigerated for 2 weeks.

Assemble Cookies

1Finished cookies will keep sealed at room temperature for up to 1 week.


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