Buttery and sweet, homemade Eggless Walnut Raspberry Linzer Cookies!! These have a slight nutty flavour along with some fruity flavour with a delicious raspberry preserves middle.
If you are not a gingerbread fan, then these cookies are a great option during christmas. Linzer cookies are my absolute favourite. Basically you make a cookie sandwich and fill it with your favourite jam or fresh fruit preserve and dust it with lots of icing sugar. Its fudgy, fruity and screams Chirstmas. I filled mine with raspberries and blueberry preserves.
You can make it totally with refined flour. But I used half refined flour and half walnut crushed into a grainy texture. It enhanced the taste of the cookies and the texture was really fudgy.
Lets get started with the recipe.
- 60 gms unsalted butter, room temperature
- ½ cup sugar
- 1 cup all-purpose flour, plus additional flour for rolling the cookies
- 1 cup almond flour( Grind the almonds into fine powder and sieve it)
- ½ cup chopped walnuts, toasted and ground (fine powder)
- ½ teaspoon ground cinnamon
- ½ tsp vanilla extract
- 1 tbsp milk
- ¼ teaspoon salt
- 1 cup raspberry preserves and Blueberry Preserve
- Powdered sugar
- In the bowl , whip the butter until smooth. Add the sugar and mix until the mixture becomes light and fluffy, for about 5 to 8 minutes. Make sure you pause once to scrape the sides of the bowl using a rubber spatula.
- In a medium bowl mix flour, ground walnuts, almonds, salt and cinnamon.
- Manually, using a rubber spatula, add flour mixture to the butter mixture and mix slowly until all combined.
- If its difficult to combine add a little milk. Make sure that you just about bring the dough together. It need not be smooth or soft.
- Now wrap it in a cling film, and refrigerate it for about 2 hours. Take it out, leave it for around 10 mins, until soft enough to start rolling.
- Roll the dough, by keeping it in between two butter papers. Its okay if the dough is crumbly.
- Using a liner cookie cutter, cut as many round shapes as the dough sheet fits. Using a mini flower cookie cutter, cut out flower shapes (or any desired shape) of the center of half of all the cookies. Save the scraps.
- Arrange the cookies neatly in a single layer on a baking sheet covered with parchment paper and bake for 12 minutes, until they are lightly golden brown.
- Remove the trays from the oven and allow cookies to cool slightly on the tray for a few minutes before gently transferring them to a flat surface or cooling wire rack.
- Roll any remaining scraps and repeat the process, if the dough becomes too soft, roll into a disk on wax paper and refrigerate for 15-20 minutes before cutting the cookies.
- Repeat with the remaining cookie sheet/disk from the fridge.
- Assembling: Lay all the flower center tops on a separate cookie sheet and dust with powdered sugar. This is done to avoid powdered sugar on the raspberry preserves center.
- Spoon ½ or 1 teaspoon of raspberry preserves on each bottom and place a top flower center on squarely on each.
- Serve and enjoy!