Description
Classic Raspberry Linzer Heart Cookies are delicate almond-flavored sandwich cookies filled with sweet and tangy raspberry preserves. These charming heart-shaped treats feature a buttery cinnamon-spiced dough with a peekaboo cutout dusted with powdered sugar, perfect for special occasions or gifting.
Ingredients
Dough Ingredients
- 3/4 cup butter (unsalted or salted, softened to room temperature)
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1 large egg yolk (room temperature)
- 1/2 teaspoon almond extract (or 1 teaspoon vanilla extract or vanilla bean paste)
- 1 1/3 cups unbleached all-purpose flour (increase to 1 1/2 cups for High Altitude)
- 3/4 cup almond flour (finely ground)
- 1/4 teaspoon Kosher salt
Filling & Finishing
- 1 cup raspberry preserves (regular or seedless)
- Powdered sugar (for dusting)
Instructions
- Prep pans: Prepare a couple of cookie sheets by lining them with parchment paper to prevent sticking during baking.
- Cream butter, cinnamon and sugar: In the bowl of a stand mixer, beat the softened butter, granulated sugar, and cinnamon on high speed until the mixture is light and fluffy, about 3-4 minutes.
- Beat in egg yolk and almond extract: Add the egg yolk and almond extract to the creamed mixture and continue beating for one minute to combine thoroughly.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, and kosher salt until evenly combined.
- Add flour mixture: Gradually add the dry flour mixture to the wet mixture in thirds, mixing on low speed until the dough comes together and begins to stick.
- Chill dough in two discs: Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and chill in the refrigerator for 1 hour.
- Roll and cut bottom cookies: On a lightly floured surface, roll one disc of dough about 1/8 inch thick. Using the larger heart-shaped cookie cutter, cut out heart shapes. Re-roll scraps as needed to yield 15-16 bottom cookies. Place cookies on parchment-lined sheets at least 1 inch apart.
- Chill and preheat oven: Chill the cut cookies in the refrigerator for 10-15 minutes. Meanwhile, preheat the oven to 350°F (175°C).
- Roll and cut top cookies: Roll out the second dough disc similarly and cut out heart shapes using the large cookie cutter. Then use a smaller heart cutter to cut a heart-shaped window in the center of each cookie to create the tops. Chill these cutouts for 10-15 minutes.
- Bake cookies: Bake both sets of cookies for 10-15 minutes, checking around 10 minutes. They should be lightly golden. Let the cookies cool on the pan for at least 5 minutes before transferring them to a wire rack to cool fully.
- Assemble and finish: Dust the top cookies (with cutouts) with powdered sugar. Spread about 1/2 teaspoon of raspberry jam on the solid bottom cookies, then sandwich with the powdered sugar dusted top cookies, pressing gently to adhere. Enjoy your Linzer Heart Cookies!
Notes
- For a different flavor, substitute almond extract with vanilla extract or vanilla bean paste.
- Use seedless or regular raspberry preserves; other jams like strawberry also work well.
- If baking at high altitude, increase all-purpose flour to 1 1/2 cups for a better texture.
- Be sure to chill the dough and cut cookies before baking for cleaner shapes and less spreading.
- Use a rolling pin with thickness rings for evenly rolled dough.
- Store cookies in an airtight container for up to one week at room temperature.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
