Description
These Raspberry Linzer Cookies are delicate, buttery almond cookies sandwiched with sweet, tangy raspberry jam and dusted with powdered sugar. Perfectly tender with a crisp edge, they are a classic European-style treat ideal for festive occasions or anytime you crave a charming homemade cookie.
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, room temperature (226g)
- 2/3 cup granulated sugar (133g)
- 1 egg yolk (25g)
- 2 tsp almond extract (optional) (8g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- 2 cups all-purpose flour (250g)
- 2/3 cup superfine almond meal or almond flour (67g)
- 1 Tbsp cornstarch (8g)
- 1/4 tsp fine salt (2g)
Filling and Decoration
- 2 cups raspberry jam (640g)
- 1/4 cup powdered sugar (30g)
Instructions
- Prepare the Cookie Dough: In a large bowl or stand mixer, beat the butter and granulated sugar on medium-high speed for a couple of minutes until the mixture lightens in color. Add egg yolk, almond extract, and vanilla extract, mixing on medium speed until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, almond flour, cornstarch, and salt until well mixed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture on low speed, mixing just until incorporated. Scrape bowl sides with a spatula to ensure even mixing.
- Chill the Dough: Divide dough in half, flatten each into a 1/4-inch thick rectangle, wrap with plastic wrap, and refrigerate for about 45 minutes. If chilling overnight, allow dough to soften at room temperature for 10 minutes before rolling.
- Preheat Oven and Prepare Baking Sheets: Heat oven to 350°F (175°C). Line two large baking sheets with silicone mats or parchment paper.
- Roll Out Dough: Remove one dough portion from fridge. Roll out dough on floured plastic wrap to about 1/8 inch thickness. Dust rolling pin and dough with flour to prevent sticking. If dough cracks, handle gently; cracks will smooth out.
- Cut the Cookies: Use a 1 1/2-inch scalloped round cutter to cut cookies. For half the cookies, use a 3/4-inch heart or circle cutter to cut out centers. Save centers for re-rolling.
- Arrange Cookies for Baking: Place cookies 2 inches apart on baking sheets to allow for spreading.
- Bake the Cookies: Bake one sheet at a time on the middle rack for 9-10 minutes, watching closely to avoid browning edges.
- Cool Cookies: Cool cookies on baking sheet for 15 minutes, then transfer to a wire rack to cool completely.
- Reuse Dough Scraps: Knead leftover dough scraps, rewrap, and chill while baking and cooling other batches.
- Repeat Rolling and Baking: Roll, cut, and bake remaining dough and scraps following the same steps.
- Decorate and Fill: After cookies are fully cooled, dust tops of cut-out cookies with powdered sugar. Spread 2 teaspoons raspberry jam on bottom cookies (without cut-outs), then sandwich with the powdered sugar-topped cookies. Press gently to spread jam into cut-outs.
- Storage: Store assembled Linzer cookies in an airtight container at room temperature for up to 4 days.
Notes
- Chilling the dough is essential for easier rolling and better cookie shape retention during baking.
- If the dough becomes too soft while rolling, refrigerate for 5-10 minutes to firm up before cutting.
- Use superfine almond meal for a smoother texture; coarser almond flour can alter texture slightly.
- Powdered sugar dusting enhances the classic Linzer cookie look and balances the jam’s tartness.
- These cookies are delicate; handle with care when assembling to avoid breakage.
- You can substitute raspberry jam with other fruit preserves like apricot or strawberry for different flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes per batch (about 20 minutes total assuming 2 batches)
- Category: Dessert/Cookies
- Method: Baking
- Cuisine: European
