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Raspberry Linzer Cookies-reduced fat-


1 2/3 cups unbleached flour
1/2 cup almond meal*
1/2 teaspoon Clabber Girl Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons unsalted butter, cold and cut into bits
3/4 cup sugar
1/4 cup dried plum or "prune" butter
1 teaspoon lemon zest
1/2 cup raspberry jam or preserves


Preheat oven to 350°. Line cookie sheets with parchment or a silpat for easier cleanup.

Sift together the flour, almond meal, Clabber Girl Baking Powder, baking soda and salt. Set aside.

Using the flat blade in the mixer, whisk together the butter and sugar for about 3 minutes. Stop and add the prune "butter", mixing for another minute. Set the speed on medium - low and add the egg and lemon zest. Whisk till creamy, stopping to scrape the bowl as needed.

Add the flour mixture just until it pulls together - do not mix on high. (Because of the low fat content they will be tough if mixed too long).

Roll the cookies into balls about the size of a walnut and place on the prepared sheets at least one inch apart. Press an indentation in the center of each cookie. Wet your finger to prevent the dough from sticking. Drop the jam or preserves into the indentation by the 1/2 teaspoon full. Bake for about 14 or 15 minutes, till the cookies are ever so slightly browned. Cool on a rack.

* If almond meal is unavailable, place 2/3 cup diced almonds in a food processor fitted with the metal blade, along with 2 tablespoons of the flour, and pulse until finely ground. Use the resulting almond meal along with the remaining flour to complete the recipe.

Recipe by Mani Niall - Mix it up with Mani


Raspberry jam paired with almonds make the classic linzer, but feel free to use any jam you like, such as apricot or orange marmalade. The prune "butter" reduces the amount of actual butter in the recipe and the almond meal adds 14 grams of protein, and lowers the overall carbohydrate count.

Besides that, it tastes good.