The Almond Raspberry Linzer Cookies are a classic Austrian treat consisting of buttery almond cookies sandwiched with a layer of sweet raspberry jam and dusted with powdered sugar. These festive cookies are perfect for holidays, afternoon tea, or any special occasion.
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Combine Dry Ingredients:
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In a medium bowl, whisk together the flour, almond flour, baking powder, and salt.
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Set aside.
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Cream the Butter and Sugar:
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In a large mixing bowl, beat the butter and granulated sugar until light and fluffy (2-3 minutes).
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Add the Eggs and Extracts:
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Add the egg, vanilla extract, and almond extract, beating until fully incorporated.
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Mix in the Dry Ingredients:
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Gradually add the dry ingredients to the butter mixture, mixing until a smooth dough forms.
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Divide and Chill:
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Divide the dough in half and shape each half into a disk.
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Wrap each disk in plastic wrap and refrigerate for 1 hour or until firm.
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Preheat the Oven:
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Preheat the oven to 350°F (175°C).
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Line two baking sheets with parchment paper.
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Roll Out the Dough:
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On a lightly floured surface, roll out one dough disk to 1/8-inch thickness.
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Cut the Cookies:
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Use a 2-3 inch round cookie cutter to cut out the cookie shapes.
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Place the cookies 1 inch apart on the prepared baking sheets.
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Cut Out the Centers:
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For half of the cookies, use a small round or decorative cutter to cut out the center, creating a window.
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These will be the top cookies of the sandwiches.
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Bake the Cookies:
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Bake for 12-15 minutes, or until the edges are lightly golden.
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Rotate the baking sheets halfway through for even baking.
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Cool the Cookies:
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Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
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Prepare the Filling:
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In a small bowl, mix the raspberry jam and lemon juice (if using) until smooth.
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Dust the Tops:
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Dust the top cookies (those with cut-out centers) with powdered sugar using a fine mesh strainer.
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Assemble the Cookies:
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Spread 1 teaspoon of raspberry jam onto the bottom cookies (without cut-outs).
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Gently place the dusted top cookie over the jam, pressing lightly to adhere.
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Chill the Cookies:
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Let the assembled cookies rest for 30 minutes to allow the jam to set.
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Serve and Enjoy:
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Arrange the cookies on a serving platter and enjoy with a cup of tea or coffee.
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Serve the almond raspberry Linzer cookies on a decorative plate with a light dusting of extra powdered sugar.
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For a festive look, use heart-shaped cutters or seasonal designs.
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Nut-Free Version: Substitute almond flour with oat flour or all-purpose flour.
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Chocolate Raspberry Linzers: Dip the top cookie in melted dark chocolate for added decadence.
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Lemon Curd Linzers: Swap the raspberry jam for lemon curd for a bright, zesty flavor.
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Almond-Apricot Linzers: Use apricot preserves and add a dash of almond extract to the dough.
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Gluten-Free Linzers: Replace the flour with a 1:1 gluten-free flour blend and almond flour.
Ingredients
Directions
-
Combine Dry Ingredients:
-
In a medium bowl, whisk together the flour, almond flour, baking powder, and salt.
-
Set aside.
-
-
Cream the Butter and Sugar:
-
In a large mixing bowl, beat the butter and granulated sugar until light and fluffy (2-3 minutes).
-
-
Add the Eggs and Extracts:
-
Add the egg, vanilla extract, and almond extract, beating until fully incorporated.
-
-
Mix in the Dry Ingredients:
-
Gradually add the dry ingredients to the butter mixture, mixing until a smooth dough forms.
-
-
Divide and Chill:
-
Divide the dough in half and shape each half into a disk.
-
Wrap each disk in plastic wrap and refrigerate for 1 hour or until firm.
-
-
Preheat the Oven:
-
Preheat the oven to 350°F (175°C).
-
Line two baking sheets with parchment paper.
-
-
Roll Out the Dough:
-
On a lightly floured surface, roll out one dough disk to 1/8-inch thickness.
-
-
Cut the Cookies:
-
Use a 2-3 inch round cookie cutter to cut out the cookie shapes.
-
Place the cookies 1 inch apart on the prepared baking sheets.
-
-
Cut Out the Centers:
-
For half of the cookies, use a small round or decorative cutter to cut out the center, creating a window.
-
These will be the top cookies of the sandwiches.
-
-
Bake the Cookies:
-
Bake for 12-15 minutes, or until the edges are lightly golden.
-
Rotate the baking sheets halfway through for even baking.
-
-
Cool the Cookies:
-
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
-
-
Prepare the Filling:
-
In a small bowl, mix the raspberry jam and lemon juice (if using) until smooth.
-
-
Dust the Tops:
-
Dust the top cookies (those with cut-out centers) with powdered sugar using a fine mesh strainer.
-
-
Assemble the Cookies:
-
Spread 1 teaspoon of raspberry jam onto the bottom cookies (without cut-outs).
-
Gently place the dusted top cookie over the jam, pressing lightly to adhere.
-
-
Chill the Cookies:
-
Let the assembled cookies rest for 30 minutes to allow the jam to set.
-
-
Serve and Enjoy:
-
Arrange the cookies on a serving platter and enjoy with a cup of tea or coffee.
-
-
Serve the almond raspberry Linzer cookies on a decorative plate with a light dusting of extra powdered sugar.
-
For a festive look, use heart-shaped cutters or seasonal designs.
-
Nut-Free Version: Substitute almond flour with oat flour or all-purpose flour.
-
Chocolate Raspberry Linzers: Dip the top cookie in melted dark chocolate for added decadence.
-
Lemon Curd Linzers: Swap the raspberry jam for lemon curd for a bright, zesty flavor.
-
Almond-Apricot Linzers: Use apricot preserves and add a dash of almond extract to the dough.
-
Gluten-Free Linzers: Replace the flour with a 1:1 gluten-free flour blend and almond flour.