Raspberry Almond Linzer Cookies are a sweet treat that combines buttery almond cookies with a tart raspberry filling. They’re fun to make and look lovely on a plate!
These cookies are perfect for sharing or keeping all to yourself—no judgment here! I love how they melt in your mouth and add a splash of color to any dessert table.
Making Linzer cookies can be a breeze, especially when you have help from family or friends. It’s a great excuse to get together and enjoy some tasty baking!
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter gives you control over the salt level. If you’re out, you can substitute with margarine or coconut oil, but the flavor will vary slightly.
Ground Almonds: I love finely ground almonds for their rich flavor. If you have almond flour or even crushed pistachios, those work too! If nut allergies are a concern, swap in sunflower seed flour or just use more all-purpose flour.
Raspberry Jam: Fresh raspberry jam is the star of these cookies! If you prefer something less tart, go for strawberry or apricot jam. Homemade jam can also be fun if you’re feeling adventurous!
Egg: This gives the cookies structure. If you’d like to go egg-free, you can use a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) or applesauce; this helps keep the cookies moist too!
How Do I Ensure Perfectly Rolled Cookies?
Rolling out the dough can be tricky, but here are some tips to get those cookies just right:
- Keep the dough chilled before rolling; it makes it less sticky. If it gets too soft while you work with it, pop it back in the fridge for a few minutes.
- Flour your rolling surface generously, and also dust your rolling pin to prevent sticking.
- Roll out to even thickness (about 1/8 inch) for uniform baking. Try to move the dough every few rolls to prevent it from sticking to the surface.
- Use a pattern to cut out the cookies quickly and efficiently, which keeps your edges sharp and neat!
By following these tips, you’ll have beautiful, perfectly shaped cookies ready for filling and dusting! Happy baking!
Raspberry Almond Linzer Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
For the Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup finely ground almonds (use almond flour or finely chopped blanched almonds)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
For the Filling and Topping:
- 1 cup raspberry jam or preserves (seeded if preferred)
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful cookie recipe takes about 30 minutes to prepare, plus 1 hour of chilling time and 15 minutes for baking. So, in total, you’re looking at around 1 hour and 45 minutes from start to finish. It’s well worth the wait for these scrumptious treats!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by creaming together the softened butter and granulated sugar in a large bowl using an electric mixer. Beat until this mixture is light and fluffy. Then, add the egg, vanilla extract, and almond extract, mixing until everything is well combined.
2. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, ground almonds, salt, and baking powder. This mixed blend will bring structure and flavor to your cookies!
3. Mix Dry and Wet Ingredients:
Slowly add the dry flour mixture to the butter mixture, mixing on low speed. Continue until you have a smooth dough—be careful not to overmix!
4. Chill the Dough:
Divide the dough into two even portions, flatten each into a disk, and wrap them in plastic wrap. Refrigerate for at least 1 hour. Chilling will help the cookies keep their shape while baking.
5. Preheat Oven and Prep Pans:
While your dough chills, preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
6. Roll and Cut the Dough:
On a lightly floured surface, roll out one disk of dough to about 1/8 inch thickness. Using a fluted round cookie cutter (about 2 inches in diameter), cut out solid cookie bases. For the second disk, cut out cookies using the samecookie cutter but with a smaller fluted or shaped center cutout to create that charming window effect.
7. Bake the Cookies:
Place the solid cookie bases on the prepared baking sheets and bake for 8-10 minutes, watching for the edges to turn golden. Bake the cutout cookies on a separate baking sheet for the same time. Once baked, allow them to cool completely on wire racks.
8. Assemble the Cookies:
Spread about 1 teaspoon of raspberry jam onto each solid cookie base. Dust the cutout cookies with powdered sugar, then carefully place them on top of the jam-covered cookies to make sweet little sandwiches.
9. Serve and Enjoy:
Arrange your beautiful cookies on a platter and serve! Any leftovers can be stored in an airtight container at room temperature for up to a week—if they last that long!
These Raspberry Almond Linzer Cookies are a delightful blend of nutty almond flavor with the refreshing tartness of raspberry jam. Enjoy your baking adventure!
Can I Use Different Types of Jam?
Absolutely! While raspberry jam is traditional, you can substitute it with strawberry, apricot, or even mixed berry preserves, depending on your taste preferences. Just make sure the jam is spreadable!
How Should I Store Leftover Cookies?
Store any leftover Linzer cookies in an airtight container at room temperature for up to a week. If you prefer a fresher taste, you can refrigerate them, but they might lose a bit of their texture.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 3 days before rolling it out. Alternatively, you can freeze the dough for up to 3 months; just ensure it’s well-wrapped. Thaw in the refrigerator before rolling out.
What If My Dough Is Too Sticky?
If your dough is too sticky to roll, try chilling it for an additional 30 minutes. If it’s still sticky, you can lightly dust your work surface and rolling pin with flour as you roll it out, which can help manage the stickiness.
