Low-Carb Linzer Cookies for Christmas

December 16, 2009
1 Ratings
  • Makes About 30 cookies.
Author Notes

I created this recipe in response to an invitation from Bon Appetit magazine to participate in their "Blog Envy Holiday Dessert Bake-Off." Since my blog is evolving from a good-food-cooked-at-home site to a good-food-you-can-eat-even-while-keeping-glucose-levels-under-control site, I decided to make a decadent-looking cookie that would be lower in carbs than the usual holiday treats. These babies are only 7 grams of carbohydrates apiece, and mighty yummy, too! —stephencooks

What You'll Need
  • 1/2 cup no-calorie granulated sweetener, such as Splenda
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cut in 1/4" pieces
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon ground cinnamon
  • 2 cups almond meal/flour (such as Bob's Red Mill ground blanched almonds)
  • 1 1/2 cups all-purpose flour
  • 4 tablespoons ice water
  • 2 1/2 tablespoons unsugared seedless raspberry jam (such as Polanar)
  • 2 teaspoons powdered sugar
  1. Preheat oven to 350º. Place sweetener, salt, butter, almond extract, cinnamon, almond flour and all-purpose flour in the bowl of a food processor. Pulse repeatedly to incorporated butter with the meal. Do not overprocess.
  2. Add ice water and pulse briefly to combine.
  3. Place contents of the processor bowl into a one-gallon food storage bag. Knead for a few seconds to coalesce ingredients into a lump. Chill dough for 30 minutes in the freezer.
  4. Divide chilled dough into 4 equal portions. Place 3 portions back in the refrigerator.
  5. Roll remaining portion of dough between sheets of parchment paper to a thickness of about 1/8".
  6. Cut rolled dough with a cookie-cutter into 2" rounds.
  7. Using a steel spatula, transfer one-half of the 2" rounds to a baking sheet lined with parchment paper.
  8. Using mini-cookiecutters or a small knife, cut shapes from the center of remaining rounds. Remove shapes from rounds.
  9. Spread 1/4 teaspoon of the jam on each of the rounds on the baking sheet.
  10. Place one of the shape-removed rounds on each of the whole rounds on the baking sheet.
  11. Repeat steps 6 through 11 for each of the remaining portions of dough.
  12. Bake 15 minutes in the preheated 350º oven.
  13. Immediately after removing from oven, sift the powdered sugar over the cookies.
  14. Allow to cool thoroughly before removing from baking sheet.
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  • Suzy Q
    Suzy Q
  • knitnbead
  • Rosemary
  • Debra Kerwin
    Debra Kerwin

4 Reviews

Suzy Q. December 30, 2017
Still waiting for the carb content, please
knitnbead November 10, 2015
1 1/2 cups of regular flour does not make this low carb
Rosemary July 1, 2014
please state net carb count, calories etc
Debra K. November 25, 2013
How many carbs are in each of these?