PrintSoft and Buttery Almond Linzer Cookies with Raspberry Filling
Make these classic Linzer cookies for a beautiful, delicious treat. They feature a tender, buttery almond dough sandwiched with bright raspberry jam and finished with a dusting of powdered sugar.
- Prep Time: 30 min
- Cook Time: 12 min
- Total Time: 92 min
- Yield: 24 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1 cup raspberry jam
- 1/4 cup powdered sugar, for dusting
Instructions
- Beat the softened butter and granulated sugar together in a large bowl until the mixture is light and fluffy.
- Add the egg yolk, vanilla extract, and almond extract. Mix until just combined.
- In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
- Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness.
- Use a round cookie cutter to cut out circles. Use a smaller cutter (like a star or circle) to cut a small shape out of the center of half of the circles to create the ‘window’ tops.
- Place the cookies on the prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once cool, spread about 1 teaspoon of raspberry jam onto the flat bottom cookies.
- Place the cutout top cookies over the jam. Gently press them together.
- Sift powdered sugar over the top cookies before serving or storing.
Notes
- For a gluten-free option, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend.
- You can substitute raspberry jam with apricot preserves, lemon curd, or Nutella for different flavors.
- The cookies are softest when fresh but firm up slightly after sitting overnight.
- If the dough becomes too soft while cutting, return the remaining dough to the refrigerator for 15 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12
- Sodium: 55
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
- Cholesterol: 30