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Almond Raspberry Linzer Cookies

Yields24 ServingsPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

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.

Almond Raspberry Linzer Cookies

For the Cookie Dough
 1 ½ cups All-Purpose Flour
 ½ cup Almond Flour (finely ground almonds)
 ½ tsp Baking Powder
 ¼ tsp Salt
 ½ cup Unsalted Butter (softened)
 ½ cup Granulated Sugar
 1 Large Egg (room temperature)
 1 tsp Vanilla Extract
 ½ tsp Almond Extract
 ¼ cup Powdered Sugar (for dusting)
For the Filling
 ½ cup Raspberry Jam (seedless)
 1 tbsp Lemon Juice (optional, for brightness)
Prepare the Cookie Dough
1

  1. Combine Dry Ingredients:

    • In a medium bowl, whisk together the flour, almond flour, baking powder, and salt.

    • Set aside.

  2. Cream the Butter and Sugar:

    • In a large mixing bowl, beat the butter and granulated sugar until light and fluffy (2-3 minutes).

  3. Add the Eggs and Extracts:

    • Add the egg, vanilla extract, and almond extract, beating until fully incorporated.

  4. Mix in the Dry Ingredients:

    • Gradually add the dry ingredients to the butter mixture, mixing until a smooth dough forms.

  5. 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.

Roll and Cut the Cookies
2

  1. Preheat the Oven:

    • Preheat the oven to 350°F (175°C).

    • Line two baking sheets with parchment paper.

  2. Roll Out the Dough:

    • On a lightly floured surface, roll out one dough disk to 1/8-inch thickness.

  3. 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.

  4. 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
3

  1. Bake the Cookies:

    • Bake for 12-15 minutes, or until the edges are lightly golden.

    • Rotate the baking sheets halfway through for even baking.

  2. 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 and Assemble
4

  1. Prepare the Filling:

    • In a small bowl, mix the raspberry jam and lemon juice (if using) until smooth.

  2. Dust the Tops:

    • Dust the top cookies (those with cut-out centers) with powdered sugar using a fine mesh strainer.

  3. 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 and Serve
5

  1. Chill the Cookies:

    • Let the assembled cookies rest for 30 minutes to allow the jam to set.

  2. Serve and Enjoy:

    • Arrange the cookies on a serving platter and enjoy with a cup of tea or coffee.

Serving and Presentation
6

  • 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.

Tips and Variations
7

  • 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.

Nutrition Facts

24 servings

Serving size