Raspberry Linzer Cookies (Printable Version)
Delicate, buttery sandwich cookies with almond notes, filled with sweet raspberry jam and dusted with powdered sugar. A classic treat.
# What You’ll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1 cup finely ground blanched almonds or almond flour
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon fine sea salt
05 - 3/4 cup unsalted butter, at room temperature
06 - 2/3 cup powdered sugar, plus more for dusting
07 - 1 large egg yolk
08 - 1 teaspoon pure vanilla extract
09 - 1/2 teaspoon almond extract (optional)
→ Filling
10 - 3/4 cup seedless raspberry jam
# Directions:
01 - In a medium bowl, whisk together the all-purpose flour, ground blanched almonds or almond flour, ground cinnamon, and fine sea salt until thoroughly combined.
02 - In a large mixing bowl, cream the softened unsalted butter with the powdered sugar using an electric mixer until the mixture is light and fluffy, approximately 2 to 3 minutes.
03 - Add the large egg yolk, pure vanilla extract, and optional almond extract to the creamed butter mixture. Beat until fully incorporated and smooth.
04 - Gradually add the whisked dry ingredients to the wet mixture, mixing on low speed until a soft dough begins to form.
05 - Divide the dough into two equal portions. Shape each portion into a flattened disc, wrap tightly in plastic film, and refrigerate for a minimum of 1 hour, or until firm.
06 - Preheat your oven to 350°F. Line two large baking sheets with parchment paper.
07 - On a lightly floured work surface, roll out one chilled dough disc to an approximate thickness of 1/8 inch.
08 - Using a 2-inch round or fluted cookie cutter, cut out individual cookie shapes. For half of the cut cookies (these will be the tops), use a smaller cutter (such as a heart, star, or circle) to create a window in the center.
09 - Carefully transfer the cut cookie shapes to the prepared baking sheets, ensuring they are spaced about 1 inch apart. Gather and re-roll any dough scraps as needed to make more cookies.
10 - Bake the cookies for 10 to 12 minutes, or until the edges are just lightly golden. Allow them to cool on the baking sheets for 2 minutes before carefully transferring them to a wire rack to cool completely.
11 - Once completely cool, lightly dust the cutout cookie tops with additional powdered sugar.
12 - Spread approximately 1 teaspoon of seedless raspberry jam onto the flat, un-dusted side of each solid bottom cookie. Gently place a sugared top cookie over the jam to create a sandwich.
# Top Tips:
01 -
- These cookies are like a hug from your favorite grandparent, but in edible form—truly comforting.
- The combination of tender almond shortbread and bright raspberry jam is just heavenly, a perfect balance of sweet and tart.
02 -
- Chilling the dough isn't just a suggestion; it's the secret to cookies that hold their shape beautifully and are easy to work with.
- Using finely ground blanched almonds truly makes a difference in the texture; coarser meal can make the cookies a bit gritty.
03 -
- For the cleanest cookie cuts, dip your cutters in flour between each use; it makes a surprising difference, especially with the window cutouts.
- Don't be tempted to overbake; Linzer cookies should remain pale with just the edges hinting at golden, ensuring that tender, meltinyourmouth texture.