Description

These buttery, tender sandwich cookies offer the classic elegance of traditional Linzers with a lighter, modern touch. Infused with a hint of fresh lemon zest to brighten the almond flavor, this version uses erythritol and sugar-free fruit spread to keep the sweetness high while being mindful of carbohydrate intake. It is a delightful, festive treat designed to fit into a balanced lifestyle, offering a comforting bite that may support steady energy levels.

Ingredients

Scale

2 ½ cups All-purpose flour (bleached or unbleached)
¾ cup Erythritol (granular or confectioners style)
½ cup Almond flour (super fine)
¼ tsp Salt (fine sea salt)
1 cup Unsalted butter, softened (2 sticks)
1 large Egg (room temperature)
1 tsp Vanilla extract
1 tsp Lemon zest (freshly grated)
¾ cup Sugar-free strawberry or raspberry jam
¼ cup Sugar-free powdered sweetener (for dusting)

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Instructions

In a medium mixing bowl, sift together the all-purpose flour, almond flour, and salt. Whisk gently to ensure the almond flour is evenly distributed and free of clumps. Set aside.
In a large bowl or stand mixer fitted with the paddle attachment, cream the softened butter and erythritol together on medium speed until the mixture is pale and fluffy (about 2-3 minutes).
Lower the mixer speed and beat in the egg, vanilla extract, and fresh lemon zest until fully incorporated. Scrape down the sides of the bowl with a spatula.
Gradually add the dry flour mixture to the wet ingredients in two batches, mixing on low speed just until a soft dough forms. Do not overmix.
Divide the dough in half and shape each portion into a flattened disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper.
Lightly flour a clean surface. Roll out one disc of dough to approximately ¼-inch thickness. Use a 2.5 to 3-inch round or fluted cookie cutter to cut out the base shapes.
Cut an equal number of shapes for the tops. For the top cookies, use a smaller 1-inch cutter (star, heart, or circle) to remove the center, creating the “window.” Reroll scraps as needed to utilize all dough.
Arrange the cookies on the prepared baking sheets, leaving about an inch of space between them. Chill the trays in the refrigerator for 15 minutes before baking (this prevents spreading).
Bake for 14-16 minutes, or until the edges are just barely set and light golden. The tops should remain pale.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They must be fully cool before filling.
Once cool, dust the “window” top cookies generously with the sugar-free powdered sweetener. Spread about one teaspoon of sugar-free jam onto the flat side of each solid bottom cookie.
Gently press the dusted top cookies onto the jam-covered bottoms to form the sandwich. Serve immediately or store in an airtight container.

Notes

Mindful Enjoyment: While these cookies are a lighter alternative to traditional Linzers—using sugar-free ingredients to minimize the direct impact on blood sugar—they remain a rich, butter-based treat. Since they are lower in fiber and contain saturated fats, they are best enjoyed as a single, petite indulgence alongside a balanced meal to help manage saturated fat intake.
Allergy Alert: This recipe contains Wheat (Gluten), Tree Nuts (Almonds), Dairy (Butter), and Egg. For a nut-free version, replace almond flour with an additional ½ cup of all-purpose flour, though this will slightly increase the carbohydrate count.
Storage: These cookies soften over time as the jam hydrates the cookie. They are best enjoyed within 3 days if stored at room temperature, or they can be frozen (unfilled) for up to a month.

These are approximate estimates based on standard nutritional data using sugar-free ingredients. Values may vary based on brands and exact measurements. For precise calculations, use a nutrition tracking app or consult a reliable database.