Description
These Raspberry Linzer Cookies are delicate, buttery sandwich cookies filled with sweet and tangy raspberry jam. Featuring ground almonds and a hint of cinnamon, they offer a classic European treat with a tender crumb and a dusting of powdered sugar for a festive finish. Perfect for holiday baking or any special occasion.
Ingredients
Scale
For the Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup finely ground almonds (or almond flour)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Filling and Topping
- 3/4 cup raspberry jam (or your preferred jam)
- Powdered sugar, for dusting
Instructions
- Make the dough: Beat the softened butter and granulated sugar together until light and fluffy. Add the egg, vanilla extract, and almond extract, mixing well to combine. In a separate bowl, whisk together the all-purpose flour, ground almonds, ground cinnamon, and salt. Gradually incorporate the dry ingredients into the wet mixture until a uniform dough forms.
- Chill the dough: Divide the dough into two halves and shape each into a disc. Wrap the discs in plastic wrap and chill in the refrigerator for at least 1 hour to firm up the dough for easier handling.
- Preheat the oven: Set the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Roll out the dough: On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Use a cookie cutter to cut out your desired shapes. For half of the cookies, use a smaller cutter to cut out the centers to create the signature Linzer ‘window’.
- Bake the cookies: Place cookies on the prepared baking sheets and bake for 10 to 12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Assemble the cookies: Spread a generous amount of raspberry jam on the bottom halves (solid cookies). Dust the top halves (cookies with cut-out centers) with powdered sugar. Sandwich the top halves onto the jam-covered bottoms gently to avoid breaking.
- Serve: Enjoy your Raspberry Linzer Cookies at room temperature. They can be stored in an airtight container for several days to maintain freshness.
Notes
- For a nut-free version, substitute ground almonds with an equal amount of additional flour and consider omitting almond extract.
- Allow the dough to chill thoroughly for easier rolling and cutting.
- Use your favorite flavor of jam if raspberry is unavailable or to vary the taste.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Make sure to cool cookies completely before assembling to prevent jam from melting.
