Raspberry Linzers

Raspberry Linzers

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  • ½ C hazelnuts, toasted
  • ⅓ C blanched almonds
  • 2 ½ C flour
  • ¾ tsp. lemon zest
  • ¾ tsp. cinnamon
  • ¾ tsp. allspice
  • 1 ¼ C unsalted butter
  • 1 C Pioneer® Sugar
  • 1 LG egg, divided
  • ⅔ C raspberry jam
  • 1 C Pioneer® Confectioners Powdered Sugar
  • 2 tsp. water
  • ⅓ C almonds, sliced


  1. In a food processor combine hazelnuts, almonds, flour, zest, cinnamon and allspice. Process until finely ground; set aside.
  2. In a large bowl, beat together butter, Pioneer® Sugar and egg yolk until fluffy. Gradually blend in flour mixture. Divide dough into four separate balls. Flatten and wrap in plastic and refrigerate.
  3. Preheat oven to 325° F.
  4. On flour surface roll dough ⅛-inch thick. Cut out rounds. Cut small decorations out of half of the rounds (these will be the tops). Save all the scraps when cutting and put in a plastic bag in refrigerate. Bake for 14-16 minutes. Cool completely.

To assemble:

  1. Spread a teaspoon of jam on each whole round. Dust tops with Pioneer® Confectioners Powdered Sugar. Place top on jam covered bottom. Take scraps of dough and cut out into little wreaths. In a small bowl combine water and egg white, brush on tops of wreath shapes then arrange almond slices overlapping and press into dough. Sprinkle with Pioneer® Sugar and bake. Cool on racks.
  2. From the Kitchen of: Laura Allen of Coldwater, MI.
Raspberry Linzers
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