Description

Raspberry Linzer Cookies are tender, buttery sandwich cookies made with almond flour and filled with sweet raspberry jam. Lightly dusted with powdered sugar, these cookies are perfect for festive occasions or everyday treats. The dough is easy to prepare, chilled for optimal rolling and baking results, and filled with a luscious homemade or store-bought jam.

Ingredients

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Linzer Cookie Dough

1 cup (2 sticks) unsalted butter, room temperature 226g
2/3 cup granulated sugar 133g
1 egg yolk 25g
2 tsp almond extract – optional 8g
1 tsp vanilla extract or vanilla bean paste 4g
2 cups all-purpose flour 250g
2/3 cup superfine almond meal or almond flour 67g
1 Tbsp cornstarch 8g
1/4 tsp fine salt 2g

Filling & Decorations

2 cups raspberry jam 640g
1/4 cup powdered sugar 30g

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Instructions

Cream Butter and Sugar: In a large bowl or stand mixer bowl, beat 1 cup butter and 2/3 cup granulated sugar on medium-high speed for 2 minutes until the mixture is light in color and fluffy.
Add Egg and Extracts: Mix in 1 egg yolk, 2 tsp almond extract (optional), and 1 tsp vanilla extract on medium speed until just combined.
Combine Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 2/3 cup almond flour, 1 Tbsp cornstarch, and 1/4 tsp salt.
Mix Dry into Wet: Add the dry flour mixture to the butter mixture on low speed. Mix until just incorporated, scraping the bowl with a rubber spatula between additions. The dough will be thick.
Divide and Chill Dough: Divide dough into two halves. Wrap each in plastic wrap and flatten into 1/4 inch thick rectangles. Chill for 45 minutes in the refrigerator.
Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C) about 30 minutes before rolling the dough. Line two large baking sheets with parchment paper or silicone mats.
Roll Dough: Remove one dough portion from fridge. Unwrap and dust the dough and rolling pin with flour. Roll dough to 1/8 inch thickness on plastic wrap.
Cut Cookies: Use a 1 1/2-inch scalloped round cookie cutter to cut cookies. Use a 3/4-inch heart or round cutter to cut centers out of half the cookies. Save centers for re-rolling dough.
Chill if Needed: If dough is too soft to handle, lift the dough with plastic wrap and chill for 5-10 minutes.
Arrange Cookies: Place cut cookies 2 inches apart on prepared baking sheets to allow spreading.
Bake Cookies: Bake cookies one sheet at a time on the middle rack for 10 minutes. Watch carefully and remove before edges brown.
Cool Cookies: Let cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.
Reuse Dough Scraps: Knead together leftover dough scraps, wrap and chill. Repeat rolling, cutting, baking, and cooling with remaining dough and scraps.
Decorate and Fill: Once cookies are fully cooled, dust the tops of cut-out cookies generously with powdered sugar using a fine sieve.
Assemble Sandwiches: Spread 2 teaspoons raspberry jam on the bottom cookies (solid ones), then top with a cut-out cookie, gently pressing to spread jam inside the center cutout.
Storage: Store Linzer cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.

Notes

This recipe yields about 48 sandwich cookies using 1 1/2-inch cutters; larger cutters will produce fewer cookies.
Recipe can be halved or doubled. For smaller batches, freeze half the dough for later use.
Bake larger cookies (3 inches or bigger) for 1 additional minute to ensure doneness.
Store filled cookies at room temperature up to 4 days or freeze for up to 1 month; layer with parchment paper when stacking.
Cookie dough can be frozen wrapped tightly for up to 1 month; thaw in fridge overnight before rolling.
Unfilled baked cookies also freeze well for up to 1 month; fill and dust after thawing.
Thoroughly cream butter and sugar to incorporate air, ensuring tender cookies.
Do not overmix dough to avoid tough cookies; mix until just combined.
Roll dough evenly to 1/8 inch thickness for uniform baking.
Chill dough to prevent spreading and make cutting easier.
If dough softens too much, refrigerate briefly to firm it up.
Remove cookies from oven before edges brown to avoid overbaking; cookies continue baking slightly after removal.
Any jam or curd can be used for the filling, such as strawberry jam, lemon curd, or orange marmalade.

Nutrition

Serving Size: 2 cookies
Calories: 180 kcal
Sugar: 12 g
Sodium: 50 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 35 mg