Description

Delight in these classic Raspberry Linzer Cookies, featuring a tender almond and all-purpose flour cookie filled with sweet raspberry jam and dusted with powdered sugar. Perfectly buttery with a hint of cinnamon, these charming sandwich cookies offer a lovely balance of nutty and fruity flavors, ideal for tea time or festive occasions.

Ingredients

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For the Cookies:

1 cup (225g) unsalted butter, softened
½ cup (100g) granulated sugar
1 teaspoon vanilla extract
1 large egg yolk
2 cups (250g) all-purpose flour
1 cup (120g) almond flour (or finely ground almonds)
¼ teaspoon salt
½ teaspoon cinnamon (optional)

For the Filling:

½ cup (150g) raspberry jam (preferably seedless)
1 tablespoon powdered sugar (for dusting)

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Instructions

Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with a stand or hand mixer on medium speed for 2–3 minutes until light and fluffy. This step ensures a smooth texture and incorporates air into the dough.
Add Wet Ingredients: Mix in the egg yolk and vanilla extract, beating until smooth and fully incorporated. This enriches the dough and adds flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, salt, and cinnamon (if using) to evenly distribute the dry components and spice.
Mix to Form Dough: Gradually add the dry mixture to the butter mixture, mixing on low speed just until a soft dough forms. Avoid overmixing to keep the cookies tender.
Chill the Dough: Divide the dough into two equal portions, flatten each into a disc, wrap in plastic wrap, and refrigerate for 1 hour (up to 90 minutes). This firms the dough to make rolling and cutting easier while maintaining pliability.
Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and facilitate even baking.
Roll Out the Dough: Remove one dough disc from the fridge and let it rest at room temperature for 5–10 minutes. Roll it out on a lightly floured surface to approximately ¼-inch thickness for uniform cookie thickness.
Cut the Cookies: Use a 2-inch round cookie cutter to cut circles. For half of these, cut out a small shape (like a star or heart) from the center with a smaller cutter to create the cookie tops.
Place on Sheets: Arrange the cookie rounds about 1 inch apart on the prepared baking sheets. Gather scraps, reroll, and repeat with the second dough disc.
Bake the Cookies: Bake for 10–12 minutes until the edges are lightly golden. Avoid overbaking to keep cookies soft. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Assemble the Cookies: Once cooled, spread about ½ teaspoon raspberry jam onto the bottom cookie halves (without cut-outs) carefully spreading to the edges.
Add the Tops: Gently press the cut-out cookies on top to form sandwiches, aligning edges precisely for a neat appearance.
Dust with Sugar: Using a fine mesh sieve, dust the cookie tops with powdered sugar to provide a festive, elegant finish.

Notes

Use seedless raspberry jam for a smoother filling without seeds.
Allow dough to chill sufficiently to prevent cookies from spreading too much during baking.
Rolling thickness impacts cookie texture; aim for consistent ¼-inch thickness.
Store cookies in an airtight container for up to a week to maintain freshness.
Almond flour can be substituted with finely ground almonds if unavailable.