Einkorn Linzer Cookies

These Einkorn Linzer Cookies are a fun take on the classic European treat, featuring a buttery, melt-in-your-mouth texture with the wholesome goodness of einkorn flour. Lightly sweetened with monk fruit and date sugar, these cookies have a hint of cinnamon and vanilla, perfectly complementing the tart raspberry jam filling. A heart-shaped cutout makes them as beautiful as they are delicious! Perfect for special occasions or as a cozy homemade treat, these cookies are simple to make and even more fun to share. ❤️

Servings: cookies

Equipment

cookie cutters

Ingredients

1 cup butter 226 gram
½ cup Monk Fruit
3 tablespoons Date sugar or Maple Syrup
¼ teaspoon Cinnamon
1½ teaspoons Vanilla Extract
2 cups All purpose Einkorn Flour
⅔ cup Almond flour
¼ cup Potato Starch
½ teaspoon Celtic sea salt
⅓ cup raspberry jam or use your favorite jam
1 tablespoon powdered sugar optional

Instructions

Combine butter, sugars, and cinnamon and use an electric mixer to beat until light and fluffy (at least 30-60 seconds). Then add vanilla
Whisk together in a separate bowl, all purpose einkorn flour, almond flour, potato starch, and salt. Gradually mix into butter mixture until combined (don’t over-mix, but make sure dough is thoroughly combined).
Form the dough into 2 discs and wrap each in plastic wrap. Chill in the refrigerator for at least an hour.
Preheat oven 350 °F.
Once the dough has chilled, work with one disc at a time and transfer to a lightly floured surface. Roll into a ⅛” thick sheet. Cut into 2 ½” circles (I like to use cookie cutters with scalloped edges) and transfer to a parchment paper-lined baking sheet, spacing cookies at least 2” apart. Use a small heart shaped cookie cutter to cut designs in the center of half of the cookies.
Bake the cookies with cutouts on a separate tray from the ones without cutouts to ensure even baking. (I usually take the heart cutouts and just re-roll them with the rest of the cookie scraps to make more cookies).
Bake in 350F preheated oven for 9-10 minutes or until cookies are just beginning to turn light golden brown on the edges. Allow to cool completely before filling.
Once cooled, dust the tops of all of your cookies that have the windows/cutouts with powdered sugar. Spoon a heaping teaspoon of jam on the bottom of your remaining cookies and sandwich with one of your top cookies.