These Easy Raspberry Almond Linzer Cookies are a sweet treat that anyone can make! With a crunchy almond base and a fruity raspberry filling, they’re a delightful snack.
The best part? You get to enjoy the fun of cutting out shapes and dusting them with powdered sugar—talk about a sugary snow day! I love sharing these cookies with friends over coffee!
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling salt levels. If you’re looking for a dairy-free option, you can use coconut oil or a vegan butter substitute. I find that butter gives a richness that enhances the almond flavor.
Sugars: Granulated sugar is the main sweetener, but you could substitute part of it with brown sugar for a deeper flavor. Just keep the ratio similar! Personally, I love how brown sugar adds a slight toffee note.
Almond Extract: This adds a lovely nutty flavor. If you’re not a fan or have allergies, you can omit it or use a bit more vanilla. I always choose pure extracts for the best taste!
Flours: All-purpose flour is essential for structure, but you can swap some of it for whole wheat or gluten-free flour for a different texture. If you don’t have almond flour, you can ground almonds in a food processor instead.
Raspberry Jam: Seedless is easier to spread, but you can also use any other berry jam like strawberry, apricot, or even lemon curd for a fun twist. I often go for homemade jam when I have it on hand—it really elevates the cookies.
How Do I Make Sure My Cookies Have the Perfect Texture?
The key to great Linzer cookies is the right dough consistency. Here’s how to ensure yours turn out perfect:
- Make sure your butter is room temperature for easy creaming with sugar. This helps create a fluffy texture.
- Chilling the dough is crucial. It firms up the butter, making it easier to roll and cut shapes without sticking.
- Be careful not to overmix when combining dry and wet ingredients. A light hand will keep your cookies tender.
- Keep an eye on baking time. They should be lightly golden at the edges. If they’re too dark, they’ll be crunchy rather than crisp.
How to Make Easy Raspberry Almond Linzer Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour (finely ground almonds)
- 1/4 tsp salt
- 1/2 tsp baking powder
For the Filling and Topping:
- 1/2 cup raspberry jam (seedless preferred)
- Powdered sugar, for dusting
- Optional: sliced almonds for garnish
How Much Time Will You Need?
This recipe will take about 1 hour and 30 minutes in total, including 1 hour for chilling the dough. You’ll spend about 30 minutes mixing and baking the cookies. Once cooled and assembled, they are ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper so the cookies don’t stick.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter and granulated sugar. Use a hand mixer or a whisk to beat them together for about 2-3 minutes until the mixture is light and fluffy. Then, add in the egg, vanilla extract, and almond extract, mixing until everything is well blended.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, almond flour, salt, and baking powder. This helps ensure the baking powder is evenly distributed throughout the flour.
4. Mix It All Together:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—make sure not to overmix, as this can make the cookies tough.
5. Chill the Dough:
Divide the dough into two portions, flatten each into a disk, wrap them in plastic wrap and chill in the refrigerator for at least 1 hour. Chilling helps the dough to firm up, making it easier to roll out later.
6. Roll and Cut the Cookies:
Once the dough is chilled, sprinkle a little flour on your work surface and roll out one disk of dough to about 1/4-inch thickness. Use a heart-shaped cookie cutter (or any shape you prefer) to cut out cookies. For half of the cookies, use a smaller heart-shaped cutter to create a cutout in the center.
7. Bake the Cookies:
Place the cookies on your prepared baking sheets, leaving about an inch of space between each cookie. Bake in the preheated oven for 10-12 minutes until the edges are just lightly golden. Remove them from the oven and let them cool completely on the baking sheets.
8. Assemble the Cookies:
Once the cookies are completely cool, spread about 1 teaspoon of raspberry jam on the whole cookies. Then, take the cookies with cutouts and gently press them on top to create a sandwich.
9. Finishing Touches:
Just before serving, dust the assembled cookies with powdered sugar for a lovely sweet touch. If you like, you can add sliced almonds on the sides or top for flavor and decoration.
Enjoy these delicate, nutty, and fruity Linzer cookies with a cup of tea or coffee!
Can I Use Different Jam for the Filling?
Absolutely! While raspberry jam is traditional, you can use any fruit jam you like, such as strawberry, apricot, or even lemon curd for a zesty twist. Just make sure it’s spreadable.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can refrigerate them, but they might lose some of their crispiness.
Can I Freeze the Cookie Dough?
Yes, you can! Wrap the dough tightly in plastic wrap and place it in a zippered freezer bag. It will keep well for up to 3 months. When you’re ready to bake, simply thaw it in the refrigerator overnight before rolling it out.
What If My Dough Seems Too Sticky?
If your dough feels sticky, try adding a little more all-purpose flour, a tablespoon at a time, until it reaches a workable consistency. Make sure to chill the dough sufficiently, as this also helps firm it up for rolling.
