Buttery Raspberry Linzer Cookies (Printable)
Delicate almond-butter sandwich cookies filled with sweet raspberry jam and dusted with powdered sugar.
# What You Need:
→ Dough
01 - 2 cups (250 g) all-purpose flour
02 - 1 cup (110 g) finely ground blanched almond flour
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon fine sea salt
05 - 3/4 cup (170 g) unsalted butter, at room temperature
06 - 2/3 cup (80 g) 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 (240 g) seedless raspberry jam
# Directions:
01 - In a medium bowl, whisk together flour, ground almonds, cinnamon, and salt until evenly combined.
02 - In a large bowl, cream butter and powdered sugar until light and fluffy, approximately 2 to 3 minutes.
03 - Add egg yolk, vanilla extract, and almond extract if using to the butter mixture. Beat until fully combined.
04 - Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
05 - Divide dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
07 - On a lightly floured surface, roll out one disc of dough to approximately 1/8-inch (3 mm) thickness.
08 - Using a 2-inch (5 cm) round or fluted cookie cutter, cut out cookies. Use a smaller cutter to cut a window shape (heart, star, or circle) in the centers of half the cookies for the top pieces.
09 - Transfer cookies to prepared baking sheets, spacing them 1 inch apart. Re-roll and cut dough scraps as needed.
10 - Bake for 10 to 12 minutes, or until edges are just turning golden. Cool on sheets for 2 minutes, then transfer to a wire rack to cool completely.
11 - Dust the cutout cookie tops generously with powdered sugar.
12 - Spread approximately 1 teaspoon of raspberry jam onto the flat side of each bottom cookie. Gently sandwich with the powdered sugar-dusted tops.
# Expert Suggestions:
01 -
- The combination of buttery cookie and tangy raspberry creates this perfect moment where you close your eyes and forget everything else happening around you.
- These cookies actually taste better on day two when the jam has slightly softened the cookies, making them your secret weapon for stress-free entertaining.
02 -
- If your kitchen is warm, return the cut cookie shapes to the refrigerator for 10 minutes before baking to prevent them from spreading and losing their defined edges.
- Warming your jam for just 15 seconds in the microwave makes it spread more easily without tearing the delicate cookies during assembly.
03 -
- Roll your dough between two sheets of parchment paper instead of using flour to prevent the dough from becoming tough with too many dry additions.
- After assembling, store the cookies in a single layer overnight before stacking them, allowing the jam to set properly and prevent cookies from sticking together.