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Raspberry Chia Jam Heart-Shaped Linzer Cookies
Donna

Raspberry Chia Jam Heart-Shaped Linzer Cookies

Delicate, buttery almond cookies filled with homemade raspberry chia jam, perfect for special occasions or as a sweet treat with tea.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 16
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Ingredients
  • 1 cup fresh raspberries
  • 1 tablespoon chia seeds
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups almond flour
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/3 cup powdered sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • for dusting powdered sugar

Method
 

Instructions
  1. In a small saucepan over medium heat, cook raspberries for about 3-4 minutes until they begin to break down.
  2. Mash raspberries with a fork, then stir in chia seeds, maple syrup, and vanilla extract.
  3. Simmer for 2-3 more minutes until thickened. Remove from heat and let cool; jam will continue to thicken as it cools.
  4. In a large bowl, beat together softened butter and powdered sugar until creamy.
  5. Add egg yolk and vanilla extract; mix well.
  6. Stir in almond flour, all-purpose flour, and salt until dough forms.
  7. Flatten dough into a disc, wrap, and chill for at least 30 minutes.
  8. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  9. Roll dough out on a lightly floured surface to about 1/4-inch thickness.
  10. Cut out heart shapes using a cookie cutter. Cut small heart shapes out of half of the cookies for the tops.
  11. Arrange cookies on prepared baking sheet. Bake for 10-12 minutes until edges are light golden. Cool completely.
  12. Spread a little raspberry chia jam onto the base cookies. Gently place the cutout cookies on top to create sandwiches.
  13. Dust finished cookies with powdered sugar if desired.