Creamy Scallop Carbonara Recipe

My cooking is sometimes inspired by my travels. Often, before traveling, I will do some research to find out what foods and dishes are local to the area so I know what dishes to try when visiting those places or what foods to look for to bring back as mementos of the visit.

Italy is one of my favorite places to visit and, of course, it is home to wonderful pasta.  There is no shortage of places to buy authentic Italian pasta, like the one in the photo below in Venice.  In fact, you can usually pick up some packaged dry pasta at gift shops in Italian airports.  These kinds of items make great gifts to bring home to the foodies in your world.

Packages of dry pasta outside a shop in Venice, Italy
Italian Pasta (Venice, Italy)

So, this Creamy Scallop Carbonara recipe is inspired by my Italian travels.  It marries up two of my favorite foods – pasta and scallops. In fact, it is one of my most favorite ways to serve scallops. Carbonara is believed to have originated in Rome.  This pasta dish has basic, humble ingredients and really does prove that simplicity is often best. Pasta (usually spaghetti or linguine, though other pastas can work well, too), hard cheese (such as Parmigiano-Reggiano), eggs, and pork (pancetta, guanciale, or bacon) are the basis for making this dish.

Plate of carbonara with seared scallops and garnished with pea shoots
Scallop Carbonara

There are various methods for making carbonara but, what follows, is the method that works best for me. What makes a good carbonara is the sauce that is tossed with the cooked pasta.  No matter what method is used, the most important thing to remember is to always ensure that the egg sauce is not put over heat as the heat will cook the eggs too fast and a curdled or scrambled egg mixture is likely to result.

Plate of carbonara with seared scallops garnished with pea shoots. Cheese grater, loaf of artisan bread and bottle of wine in background
Creamy Scallop Carbonara

There is always a debate as to whether to use whole eggs or just egg yolks in a carbonara.  The problem I find with using whole eggs is that the whites will coagulate faster when they are combined with the hot pasta than the yolks will and this can result in a curdled sauce versus the desired creamy and glossy sauce.  The egg yolks provide the richness and flavour to this dish as well as the creamy texture of the sauce.  While, yes, the egg whites would provide more liquidity, I find (if additional liquid is required) it is best to add small amounts of the starchy water in which the pasta was cooked.  This will achieve the same goal and not risk a curdled, chalky sauce. In fact, sometimes I find little to no extra pasta water is required, depending on how much water I drag with the pasta as I transfer it from its cooking water to the sauce ingredients.

I don’t drain the cooked pasta. Rather, I use tongs to scoop up the pasta, dripping wet, from its cooking water and toss it into a heat-proof bowl containing the room-temperature egg yolks and cheese mixture.  The residual heat from the hot pasta will set the raw eggs as the pasta is quickly tossed about the bowl.  It is, therefore, important to keep the pasta moving quickly during this process to avoid scrambled eggs.  This method keeps the pasta cleaner looking than if it was to be tossed into the pan, for example, in which the pork and onion were cooked.  And, by not draining the pasta, it does not dry out and get cooled before it is tossed with the egg sauce. The hot pasta is needed to cook the egg yolks off heat. Because the pasta is still wet, I find I usually need very little extra water in the sauce though I do retain the pasta water just in case.  If extra water is needed, I recommend adding it in very small amounts at a time – no more than a half tablespoon or slightly less – as it is very easy to go from a creamy, velvety sauce to a sloppy soupy mess. The pasta certainly needs to be moist with the sauce but just not soupy.

Creamy carbonara wound around tines of a fork with plate of carbonara and loaf of artisan bread in background
Creamy Carbonara

Pork is a key ingredient in carbonara.  Guanciale or pancetta are perhaps the most authentic to use but I often will use bacon, especially if I take a notion for carbonara and don’t want to make a special trip to the supermarket for guanciale or pancetta.  That’s the nice thing about carbonara – so long as you have long pasta, Parmigiano-Reggiano cheese, bacon, and eggs on hand, this dish can be whipped up quickly.  While it is not always included in carbonara recipes, I do add a bit of onion that has been sautéed in the pan with some smashed garlic cloves that are later removed.  I find these do add a layer of taste to the flavor profile of this dish.

Plate of carbonara garnished with red cherry tomatoes and green fiddleheads
Creamy Scallop Carbonara

Carbonara can be served on its own, of course; however, adding some seared scallops does take this dish to another level! I have designed this dish for two servings; however, it can be doubled or tripled if a greater number of servings is required.  It can also be halved to one serving if you have only yourself to please! And, it can easily be made gluten free by using gluten-free spaghetti or linguine.

Seared bay scallop on end of fork with plate of carbonara in background
Creamy Scallop Carbonara

Make sure you have warmed plates or pasta bowls ready as this dish cools quickly once plated. I like to add pops of color to my carbonara with red and green being my favorite options.  Cherry or grape tomatoes, chopped green onion, pea shoots, parsley, or even bright green fiddleheads make this dish very attractive and appetizing.

Close up of plate of carbonara with seared scallops, red cherry tomatoes, and green fiddleheads
Creamy Scallop Carbonara

If you employ good, logical organizational skills, and work efficiently, you can have this restaurant-quality dish on the table in less than 30 minutes.  This makes it a meal that is do-able on a weeknight after arriving home from work.

Plate of carbonara topped with seared scallops and pea shoots. Loaf of artisan bread, glass of white wine and cheese are in background
Creamy Scallop Carbonara

Here’s how I make this meal in less than 30 minutes.

  • Start boiling the pot of water for the pasta
  • Set out all ingredients. Prep any ingredients that need prep work – e.g., grate the cheese, chop the pork and onion, smash the garlic cloves.  Set out the pots, pans, and cooking utensils needed.
  • Mix the egg yolks, cheese, salt, and pepper in a heat-proof bowl.
  • Heat the oven to low “warming” temperature to have it ready to keep the scallops warm.
  • Sear the scallops and transfer them, loosely tented with tin foil, to the warm oven.
  • Fry the pork
  • Cook the pasta
  • While the pasta is cooking, sauté the onion and garlic; add the pork.
  • Warm the plates or pasta bowls
  • Transfer pasta to prepared egg-cheese mixture in the bowl. Add some butter. Toss to set the egg.  Add the onion and pork.
  • Plate the pasta, add the scallops, garnish as desired, and enjoy.

[Printable recipe follows at end of post]

Creamy Scallop Carbonara

 
Ingredients:

2 large egg yolks, room temperature
½ cup freshly grated Parmigiano-Reggiano cheese
Salt and Pepper, to taste

1 – 2 tsp olive oil
1 – 2 tbsp butter
12 – 14 large bay scallops, seasoned with salt and pepper

2 – 3 oz pancetta or guanciale or 2 slices bacon, chopped into small pieces

4 – 6 oz dry linguine or spaghetti pasta (wheat-based or gluten-free)

1 – 1½ tbsp olive oil
2-3 tbsp onion, finely chopped
2 cloves garlic, smashed (but each left in one piece)

1 tbsp butter

Freshly cracked black pepper
Additional Parmigiano-Reggiano cheese, if desired

Optional Garnishes:
Cherry or grape tomatoes
Fresh parsley or pea shoots
Green onion, sliced

Method:

Bring large pot of salted water to a boil in preparation for cooking the pasta.

In heat-proof mixing bowl, whisk the egg yolks together and stir in one-quarter cup of the cheese along with salt and pepper.  Set aside.

Heat oven to low “warming” temperature.

Melt 1-2 teaspoons of olive oil in small sauté pan over medium-high heat.  Add butter.  When butter has melted, add scallops and sear for about 2-3 minutes each side, until lightly browned.  Remove from heat and transfer to small tinfoil-lined baking sheet and loosely tent scallops with tin foil to keep them from drying out. Place in oven to keep scallops warm.

In small skillet, over medium heat, fry pancetta, guanciale, or bacon until the fat has been rendered out.  Remove pork with slotted spoon and drain on paper towel. Set aside.

Add the pasta to the boiling salted water and cook pasta al dente according to package directions.

While the pasta is cooking, discard about half the pork fat and add 1-1½ tablespoons of olive oil to the remaining fat in the skillet. Heat over medium heat then reduce heat to medium-low and add the onion and garlic, stirring and cooking until onion is almost transparent. Remove the skillet from the heat, discard the two smashed garlic cloves, and add the crumbled pork to the pan. Stir.

Using tongs, scoop the dripping wet pasta from its cooking water and add it to the egg-cheese mixture in bowl. Reserve pasta water. Add a tablespoon of butter.  Working quickly, toss pasta with tongs until eggs are set and sauce is thickened.  If mixture appears a bit dry, add enough pasta water, about one-half tablespoon at a time, to make the sauce creamy and pliable, but not soupy. Toss the onion and pork into the pasta.

Divide pasta mixture between two warmed plates or pasta bowls. Add some freshly cracked black pepper. Sprinkle remaining cheese over the pasta. Place 6-7 scallops on top of the pasta on each plate. Garnish with cherry or grape tomatoes, parsley or pea shoots, and/or green onion slices, if desired. Serve immediately.

Creamy Scallop Carbonara

On the table in less than 30 minutes, this restaurant quality creamy Scallop Carbonara is a super tasty pasta and scallop dish.
Course Main Course
Cuisine Italian
Keyword carbonara, scallop carbonara
Total Time 30 minutes
Servings 2
Author My Island Bistro Kitchen

Ingredients

  • 2 large egg yolks room temperature
  • ½ cup freshly grated Parmigiano-Reggiano cheese
  • Salt and Pepper to taste
  • 1-2 tsp olive oil
  • 1-2 tbsp butter
  • 12 – 14 large bay scallops seasoned with salt and pepper
  • 2 – 3 oz pancetta or guanciale or 2 slices bacon chopped into small pieces
  • 4 – 6 oz dry linguine or spaghetti pasta wheat-based or gluten-free
  • 1 - 1½ tbsp olive oil
  • 2-3 tbsp onion finely chopped
  • 2 cloves garlic smashed (but each left in one piece)
  • 1 tbsp butter
  • Freshly cracked black pepper
  • Additional Parmigiano-Reggiano cheese if desired

Optional Garnishes:

  • Cherry or grape tomatoes
  • Fresh parsley or pea shoots
  • Green onion sliced

Instructions

  1. Bring large pot of salted water to a boil in preparation for cooking the pasta.
  2. In heat-proof mixing bowl, whisk the egg yolks together and stir in one-quarter cup of the cheese along with salt and pepper. Set aside.
  3. Heat oven to low “warming” temperature.
  4. Melt 1-2 teaspoons of olive oil in small sauté pan over medium-high heat. Add butter. When butter has melted, add scallops and sear for about 2-3 minutes each side, until lightly browned. Remove from heat and transfer to small tinfoil-lined baking sheet and loosely tent scallops with tin foil to keep them from drying out. Place in oven to keep scallops warm.
  5. In small skillet, over medium heat, fry pancetta, guanciale, or bacon until the fat has been rendered out. Remove pork with slotted spoon and drain on paper towel. Set aside.
  6. Add the pasta to the boiling salted water and cook pasta al dente according to package directions.
  7. While the pasta is cooking, discard about half the pork fat and add 1-1½ tablespoons of olive oil to the remaining fat in the skillet. Heat over medium heat then reduce heat to medium-low and add the onion and garlic, stirring and cooking until onion is almost transparent. Remove the skillet from the heat, discard the two smashed garlic cloves, and add the crumbled pork to the pan. Stir.
  8. Using tongs, scoop the dripping wet pasta from its cooking water and add it to the egg-cheese mixture in bowl. Reserve pasta water. Add a tablespoon of butter. Working quickly, toss pasta with tongs until eggs are set and sauce is thickened. If mixture appears a bit dry, add enough pasta water, about one-half tablespoon at a time, to make the sauce creamy and pliable, but not soupy. Toss the onion and pork into the pasta.
  9. Divide pasta mixture between two warmed plates or pasta bowls. Add some freshly cracked black pepper. Sprinkle remaining cheese over the pasta. Place 6-7 scallops on top of the pasta on each plate. Garnish with cherry or grape tomatoes, parsley or pea shoots, and/or green onion slices, if desired. Serve immediately.

 

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Plate of carbonara with seared scallops, cherry tomatoes, and green fiddleheads

Plate of Carbonara with seared scallops and pea shoots

 

Gluten-free Gumdrop Cookies

Five Gumdrop Cookies in front of a china tea pot and a pink and purple china cup and saucer
Gluten-free Gumdrop Cookies

These gluten-free Gumdrop Cookies are very easy to make and are super tasty.  They are soft and chewy, studded with colorful fruit-flavored gumdrops.

Three Gumdrop Cookies in front of an antique flour sifter
Gluten-free Gumdrop Cookies

To keep the cut gumdrops from sticking together, toss them with two tablespoons of powdered sugar which you may know as icing sugar or confectioner’s sugar. This will also add a layer of sweetness to the cookies.

Wire rack with seven gumdrop cookies placed before an antique flour sifter and mixing bowl
Gluten-free Gumdrop Cookies

Ensure the ingredients are at room temperature before mixing up a batch of these Gumdrop Cookies.  I find placing the cookie dough in the refrigerator to chill for about 45 minutes makes the dough less sticky and helps to prevent the cookies from spreading when they are placed in the oven.

Stack of Gumdrop Cookies in front of a pink and purple china cup and saucer sitting on a book
Gluten-free Gumdrop Cookies

These are great lunchbox cookies and are also a tasty treat with a fine cup of tea.  They make a showy addition to sweet trays, too.  These cookies freeze well.

Tray of Gumdrop Cookies
Gluten-free Gumdrop Cookies

[Printable recipe follows at end of posting]

Gluten-free Gumdrop Cookies

Ingredients:

¾ cup butter, softened at room temperature
¾ cup granulated sugar
2 tbsp powdered sugar (aka icing sugar or confectioner’s sugar)
2 large eggs, room temperature
1 tsp vanilla
½ tsp almond flavoring

1¼ cup gluten-free all-purpose flour
¼ cup coconut flour
¼ cup almond flour
1 tsp zanthan gum
1 tsp baking powder
½ tsp baking soda

1 cup coarsely chopped fruit-flavored gumdrops
2 tbsp powdered sugar (aka icing sugar or confectioner’s sugar)

Method:

Preheat oven to 350°F.  Line two large cookie sheets with parchment paper. Set aside.  In small bowl, toss the gumdrops with 2 tablespoons of the powdered sugar, ensuring all cut sides of the gumdrops have been coated.

In bowl of stand mixer fitted with paddle attachment, cream butter until light and fluffy.  Gradually blend in the granulated and powdered sugars. Beat in the eggs, one at a time, followed by the vanilla and almond flavoring.

In separate bowl, sift together the three flours, zanthan gum, baking powder, and baking soda.  With mixer on slow speed, mix the dry ingredients into the creamed mixture until well blended.  Mix in the gumdrops by hand.

Cover and place dough in refrigerator for approximately 45 minutes. Using two tableware teaspoons, scoop chilled dough with one spoon while using the second spoon to slide the dough onto the prepared baking sheets. Space the cookies approximately 2” apart. Bake for approximately 12-13 minutes, just until cookies are barely set. Do not overbake. Remove cookies from oven and let cool on cookie sheet for 3-4 minutes then transfer to wire rack to cool completely. Store in airtight container or freeze for longer storage.

Yield: Apx. 3 dozen

Gumdrop Cookie on saucer of pink and purple china cup and saucer
Gluten-free Gumdrop Cookies

 

Gluten-free Gumdrop Cookies

Buttery, soft, and chewy, these gluten-free Gumdrop Cookies are studded with colorful fruit-flavored gumdrops
Course Dessert
Keyword Gluten-free Gumdrop Cookies, Gumdrop Cookies
Author My Island Bistro Kitchen

Ingredients

  • ¾ cup butter softened at room temperature
  • ¾ cup granulated sugar
  • 2 tbsp powdered sugar aka icing sugar or confectioner’s sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla
  • ½ tsp almond flavoring
  • cup gluten-free all-purpose flour
  • ¼ cup coconut flour
  • ¼ cup almond flour
  • 1 tsp zanthan gum
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup coarsely chopped fruit-flavored gumdrops
  • 2 tbsp powdered sugar aka icing sugar or confectioner’s sugar

Instructions

  1. Preheat oven to 350°F. Line two large cookie sheets with parchment paper. Set aside. In small bowl, toss the gumdrops with 2 tablespoons of the powdered sugar, ensuring all cut sides of the gumdrops have been coated.
  2. In bowl of stand mixer fitted with paddle attachment, cream butter until light and fluffy. Gradually blend in the granulated and powdered sugars. Beat in the eggs, one at a time, followed by the vanilla and almond flavoring.
  3. In separate bowl, sift together the three flours, zanthan gum, baking powder, and baking soda. With mixer on slow speed, mix the dry ingredients into the creamed mixture until well blended. Mix in the gumdrops by hand.
  4. Cover and place dough in refrigerator for approximately 45 minutes. Using two tableware teaspoons, scoop chilled dough with one spoon while using the second spoon to slide the dough onto the prepared baking sheets. Space the cookies approximately 2” apart. Bake for approximately 12-13 minutes, just until cookies are barely set. Do not overbake. Remove cookies from oven and let cool on cookie sheet for 3-4 minutes then transfer to wire rack to cool completely. Store in airtight container or freeze for longer storage.

Recipe Notes

Yield: Apx. 3 dozen

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Classic Raspberry Linzer Cookies

Linzer Cookies
Classic Raspberry Linzer Cookies

Linzer cookies, so-named for the Austrian Linzer Torte they replicate, are simply two shortbread-type cookies sandwiched together with jam.  The cookies are commonly filled with raspberry jam which produces a very showy cookie. These cookies are traditionally found on sweet trays at Christmas but they are wonderful any time of the year.  So, there is no need to wait for Christmas to enjoy them! You can legitimately actually have two cookies without feeling guilty when you eat one of these sandwich cookies – bonus!

Raspberry Linzer Cookies
Raspberry Linzer Cookies

The Linzer Torte, said to be the oldest cake recipe in the world and dating back to the late 1600s, is believed to have originated in the City of Linz in Austria.  Made with a rich buttery crust of primarily butter, flour, and ground nuts, the torte was traditionally filled with black currant preserves and topped with a lattice crust that allowed the preserves to shine through.

Linzer cookies are a take on the Linzer Torte put into a cookie format.  Two cookies are sandwiched together with jam and the top cookie is generously dusted with powdered sugar making it very showy. To keep the jam filling visible, a simple cut-out is made in the top cookie.

Linzer Cookies
Raspberry Linzer Cookies

The ingredients for the cookies are fairly basic and the texture closely resembles shortbread.  That is to say, the cookies have a short, crisp, yet tender texture.

Linzer Cookies
Texture of Linzer Cookies

While Linzer Cookies are obviously different than a torte, several of the ingredients are the same – butter, flour, and ground almonds.  I add small amounts of cinnamon, cardamom, and cloves but in such small amounts that the flavours are very subtle. Some grated orange rind, vanilla, and almond flavoring are the only other injections of flavour into the rich buttery dough.

Linzer Cookies
Classic Raspberry Linzer Cookies

To make these cookies gluten free, replace the 2¼ cups all-purpose flour with an equal amount of gluten-free 1-to-1 baking flour.

Linzer Cookies
Raspberry Linzer Cookies

Tips for Making Linzer Cookies

  • Make sure all ingredients are at room temperature.
  • Do not overmix or overhandle the dough. Just mix it enough so it will cling together.
  • Divide the dough in half and form each half into a disc. Wrap the discs, separately, in plastic wrap and chill the dough for 35-45 minutes or until dough is firm enough to roll out.  This will make the dough less sticky and easier to handle. The dough can be made up to a day ahead but it will need to be removed from the refrigerator for several minutes before rolling it out as it will be far too hard to allow the dough to be rolled out without it cracking or breaking apart.
  • Special Linzer cookie cutters (seen at top of photo below) exist for cutting out these two-part cookies. These cutters have a plunger attachment that allows different interchangeable cut-out inserts to be used to cut out small shapes, like hearts, circles, and diamonds, in the centers of cookies.  This cut-out, of course, allows the pretty jam or preserves to show through. If you don’t have a Linzer cutter, simply cut out the shape of the cookie with any 2” cookie cutter and then use a small 1” cookie cutter to cut out the center hole in half the cookie batch.  Many sets of nesting cookie cutters have various sizes of cutters suitable for this purpose.
Linzer Cookies
Raspberry Linzer Cookies

 

  • Work with one dough disc at a time. Roll the dough to about 1/8” thick.  Two cookies will be sandwiched together so about 1/8” thickness is thick enough for each cookie half.  Make sure you cut out an even number of whole cookies and cookies with the cut-outs so you will have matched pairs.
  • The cookies, once cut out and placed 1” apart on parchment-lined baking sheets need to go back into the refrigerator for about 20 minutes. This is an important step because the fat in the chilled cookies will take longer to melt once the cookies are placed in the oven than would room-temperature cookies. The chilling will mean the cookies will spread less as they bake and we want these cookies to hold their shape perfectly, especially the cut-out centers in the top cookies.
  • Do not overbake the cookies. Bake them for 11-13 minutes, just until the cookies are set and have a light golden color.
  • Dust the cut-out cookie tops with powdered sugar BEFORE placing them over the filled cookie bottoms (a small fine wire mesh sieve works well for this or a small metal mesh-topped can can also be used (seen in photo above)). If you wait to sugar-coat the cookies until after they have been assembled, the sugar will cover the jam filling and cause it to become cloudy and lose its clear, shimmery appearance.
Linzer Cookies
Sugar-dusted Cookie Tops for Linzer Cookies

 

  • Any red jam or black currant jam can be used in these cookies. My preference is to use raspberry as the flavour blends well with the ground almonds and the orange flavoring in the cookies.  I do recommend, whatever type of jam is used, that it be seedless. Do not spread the jam right to the outside edge of the bottom cookies as the jam will ooze out.  Keep the jam in the center of the cookie bottoms.  When the top cookie is placed on the jam-filled bottom, it will spread the jam further out in the cookie.  No jam should be visible on the outside edges of Linzer cookies.  If a bit more jam is desired in the cookies, use a tiny coffee spoon to carefully drop a bit more jam into the center of the assembled sandwich cookies.
Linzer Cookies
Classic Raspberry Linzer Cookies

 

  • It is not recommended to freeze the assembled cookies for a couple of reasons. First, the jam is likely to soak into the cookies, especially as they thaw.  This will cause the cookies to lose their crisp texture.  Second, it takes up more container and freezer space to freeze the cookies in single layers so that the powdered sugar does not fall off the cookies or transfer onto the jam-filled centers, marring the look of the cookies.
  • Store filled cookies in airtight container in refrigerator for up to 3-4 days.
Linzer Cookies
Classic Raspberry Linzer Cookies

[Printable recipe follows at end of posting]

Classic Raspberry Linzer Cookies

Ingredients:

2¼ cups all-purpose flour (to make them gluten free, substitute an equal amount of gluten-free 1-to-1 baking flour
¾ cup finely ground almonds
1 tbsp cornstarch
¾ tsp baking powder
¼ tsp cinnamon
¼ tsp cardamom
Pinch cloves

1 cup butter, room temperature (no substitutes)
2/3 cup granulated sugar
3 tbsp powdered sugar (aka icing sugar or confectioner’s sugar)
2 large egg yolks, room temperature
1 tsp vanilla
¼ tsp almond flavoring
1 tsp finely grated orange rind

Seedless raspberry jam (1/2  – ¾ cup)

Additional powdered sugar for dusting cookies

Method:

Sift dry ingredients together.  Set aside.

In bowl of stand mixer fitted with paddle attachment, cream the butter at medium speed until fluffy and pale yellow.  Slowly add the sugars and cream well for 2-3 minutes, scraping the sides of the bowl as necessary. Reduce speed to low and add the egg yolks, one at a time, beating well after each addition.  Add the vanilla and almond flavoring as well as the grated orange rind. Mix to combine well.

With mixer set on low speed, gradually blend in the dry ingredients, mixing just until dry ingredients are fully incorporated.  Do not overmix.  Turn dough on to a lightly floured surface and gather the dough, working it just enough that it clings together.  Divide the dough into two equal portions and form each half into a round disc.  Wrap discs separately in plastic wrap and refrigerate for 35-45 minutes, or until firm enough to roll.

On lightly floured surface, roll a dough disc into 1/8” thickness.  Using a 2” Linzer cookie cutter (either straight edged or fluted), cut cookies from one half the dough.  Gather dough scrapes and continue cutting out the cookies until the dough is used up. These will be the cookie bottoms. Roll out remaining dough disc in the same manner for the cookie tops.  To cut out the cookie tops, use the same Linzer cutter but fitted with one of the insert shapes to cut out a small 1” shape in the center of each cookie. Repeat until an equal number of cookies with cut out centers have been cut as there are whole cookies. If you do not have a Linzer cookie cutter, use any 2” cookie cutter and a 1” cutter of any shape for the center cut-out of half the cookies.

Place cookies about 1” apart on parchment-lined baking sheets.  Refrigerate cookies for about 20 minutes.

Meanwhile, preheat oven to 350°F. Bake cookies on the middle oven rack for 11-13 minutes, or just until cookies are set and a light golden color. Do not overbake. Remove cookies from oven and cool on baking sheet for about 3-4 minutes then, using a flat lifter/spatula, transfer them to a wire rack to cool completely.

To assemble sandwich cookies, place the cookie halves that have the cut-out centers on a cutting board (these will be the top cookies).  Dust the cookies generously with sifted powdered sugar, covering the cookies with an even coating of the sugar.  On the flat side (i.e., the underneath side) of the whole cookies, spread about 1 – 1½ teaspoons jam in the center of each cookie, being careful not to spread the jam all the way to the cookie edges (stay within ¼” of the cookie edge).  Place the cut-out sugar-dusted cookie tops over the jam-spread bottom cookies to create the sandwich. If desired, use a tiny spoon to carefully add a bit more jam into the center cut-out of each cookie.

Store cookies in an airtight container in the refrigerator for up to 3-4 days.  To freeze cookies, package unassembled cookies between layers of parchment paper in an airtight container.  Bring cookies to room temperature before filling with jam and assembling as above described.

Yield:  Approximately 26 sandwiched cookies.

Classic Raspberry Linzer Cookies

Sugar-dusted jam-filled Linzer Cookies have a tender and crisp texture and buttery flavour complimented by ground almonds and subtle spice seasonings.
Course Dessert
Keyword Linzer Cookies
Servings 26
Author My Island Bistro Kitchen

Ingredients

  • cups all-purpose flour (to make them gluten free substitute an equal amount of gluten-free 1-to-1 baking flour
  • ¾ cup finely ground almonds
  • 1 tbsp cornstarch
  • ¾ tsp baking powder
  • ¼ tsp cinnamon
  • ¼ tsp cardamom
  • Pinch cloves
  • 1 cup butter room temperature (no substitutes)
  • 2/3 cup granulated sugar
  • 3 tbsp powdered sugar aka icing sugar or confectioner’s sugar
  • 2 large egg yolks room temperature
  • 1 tsp vanilla
  • ¼ tsp almond flavoring
  • 1 tsp finely grated orange rind
  • Seedless raspberry jam 1/2 – ¾ cup
  • Additional powdered sugar for dusting cookies

Instructions

  1. Sift dry ingredients together. Set aside.
  2. In bowl of stand mixer fitted with paddle attachment, cream the butter at medium speed until fluffy and pale yellow. Slowly add the sugars and cream well for 2-3 minutes, scraping the sides of the bowl as necessary. Reduce speed to low and add the egg yolks, one at a time, beating well after each addition. Add the vanilla and almond flavoring as well as the grated orange rind. Mix to combine well.
  3. With mixer set on low speed, gradually blend in the dry ingredients, mixing just until dry ingredients are fully incorporated. Do not overmix. Turn dough on to a lightly floured surface and gather the dough, working it just enough that it clings together. Divide the dough into two equal portions and form each half into a round disc. Wrap discs separately in plastic wrap and refrigerate for 35-45 minutes, or until firm enough to roll.
  4. On lightly floured surface, roll a dough disc into 1/8” thickness. Using a 2” Linzer cookie cutter (either straight edged or fluted), cut cookies from one half the dough. Gather dough scrapes and continue cutting out the cookies until the dough is used up. These will be the cookie bottoms. Roll out remaining dough disc in the same manner for the cookie tops. To cut out the cookie tops, use the same Linzer cutter but fitted with one of the insert shapes to cut out a small 1” shape in the center of each cookie. Repeat until an equal number of cookies with cut out centers have been cut as there are whole cookies. If you do not have a Linzer cookie cutter, use any 2” cookie cutter and a 1” cutter of any shape for the center cut-out of half the cookies.
  5. Place cookies about 1” apart on parchment-lined baking sheets. Refrigerate cookies for about 20 minutes.
  6. Meanwhile, preheat oven to 350°F. Bake cookies on the middle oven rack for 11-13 minutes, or just until cookies are set and a light golden color. Do not overbake. Remove cookies from oven and cool on baking sheet for about 3-4 minutes then, using a flat lifter/spatula, transfer them to a wire rack to cool completely.
  7. To assemble sandwich cookies, place the cookie halves that have the cut-out centers on a cutting board (these will be the top cookies). Dust the cookies generously with sifted powdered sugar, covering the cookies with an even coating of the sugar. On the flat side (i.e., the underneath side) of the whole cookies, spread about 1 – 1½ teaspoons jam in the center of each cookie, being careful not to spread the jam all the way to the cookie edges (stay within ¼” of the cookie edge). Place the cut-out sugar-dusted cookie tops over the jam-spread bottom cookies to create the sandwich. If desired, use a tiny spoon to carefully add a bit more jam into the center cut-out of each cookie.
  8. Store cookies in an airtight container in the refrigerator for up to 3-4 days. To freeze cookies, package unassembled cookies between layers of parchment paper in an airtight container. Bring cookies to room temperature before filling with jam and assembling as above described.

Recipe Notes

Yield: Approximately 26 sandwiched cookies.

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Linzer Cookies
Classic Raspberry Linzer Cookies