Healthy Linzer Cookies

5 from 1 vote

These healthy Linzer cookies are made with way less amount of butter and use honey as the cookies' sweetener. They're soft and tender with a hint of lemon to them. Not overly sweet and just perfect for when you want to show off your baking skills (nobody will know they're so easy to make!)

Prep Time30

Cook Time10

Chill Time1

Servings: sandwiched cookies

Author: Bea & Marco

Ingredients

Dry Ingredients

2 ⅓ cup (300 g) light spelt flour
1 cup (120 g) blanched almond flour
¾ teaspoon salt
½ teaspoon cinnamon powder

Wet Ingredients

½ cup (113 g) butter , room temperature
¼ cup (85 g) honey
1 large egg , room temperature
2 teaspoon vanilla extract
zest of 1 lemon

Others

some confectioner sugar , for dusting
¾ cup (245 g) sugar-free raspberry jam , more or less

Instructions

Dry Ingredients

Mix all of the dry ingredients in a bowl with a spoon, set aside.

Wet Ingredients

Add butter and honey to the standing mixer bowl and using the flat beater attachment, mix until you get a creamy mixture. Add in egg, vanilla extract, and lemon zest, and give everything a quick mix.
Now add in the dry ingredients mixture and mix just until everything comes together, don't over-mix the dough. The dough will be soft and slightly sticky. Wrap it in a cling film, and flatten it into a disk. Chill in the fridge for 1 hour.

Cutting Out Cookies

Dust your working surface and rolling pin with some flour. Roll out the dough to around ¼ inch thickness. Cut out the cookies using the Linzer cookie cutters. Alternate the base and the top so that you always have a full pair.
Using an offset spatula, place the cookies on parchment paper on a baking tray. They can be placed near each other as the cookies won't spread.

Bake

Bake in a preheated oven at 350ºF (175ºC), without the fan, on the lower ⅔ rack for 10-12 minutes. Don't overbake them as they'll end up being hard. The bottom of the cookies should just barely be brown.

Assemble

Place all of the top cookies only on a rack/tray. Dust them with confectioner sugar.
Put a dollop of jam on the base cookies and place the dusted top cookies on top, press lightly. Enjoy!

Notes

I highly recommend using a kitchen scale for this recipe as it's more precise.
Use a portable oven thermometer to get a precise oven temperature (I use it all the time).
As always, don't overmix the dough to avoid forming gluten, making the cookies hard.
These cookies cook fast, so be alert. The bottom should just be barely brown. Don't overbake them.

Nutrition