Lemon Vanilla Linzer Cookies with Raspberry Chia Jam
Ingredients
- 2 1/2 cups almond flour
- 4 tablespoons coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 lemon zested
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
Raspberry chia jam
- 2 cups frozen raspberries
- 1 tablespoon lemon juice
- 1 tablespoon pure maple syrup
- 3 tablespoons chia seeds
Preparation
In a saucepan over medium heat, add raspberries and lemon juice and mash the berries as they heat up.
Once broken down to a saucy consistency, stir in maple syrup and remove from heat.
Allow jam to cool slightly, then stir in chia seeds and transfer to a jar to cool completely.
Once at room temperature, transfer to fridge for an hour to set.
Add all linzer dough ingredients into a bowl and combine well; add more maple syrup if dough is too dry.
Form dough into a disc shape, wrap in plastic wrap, and freeze for 10-15 minutes.
Preheat oven to 350F and line a baking sheet.
Remove dough from freezer, place between two pieces of parchment paper, and roll out to 1/4 inch thick.
Cut out cookies using a cookie cutter; for half of the cookies, cut a smaller window in the middle.
Place cookies on the prepared baking sheet and bake for 10-14 minutes until edges get a little color.
Remove from oven and let cool completely.
Assemble by placing jam in the middle of solid cookies and covering with the cut-out cookies on top.
Finish with a sprinkle of powdered sugar.
