These Raspberry Almond Linzer Cookies are a lovely treat, with two buttery almond cookies hugging a sweet raspberry jam in between. The dusting of powdered sugar makes them look fancy too!
As you take a bite, the combination of nutty almond and tart raspberry is just delightful. I love making these for special occasions—though I often sneak a few before the guests arrive! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the cookies. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for better structure!
Almond Flour: Rich in flavor, almond flour gives these cookies their signature taste. If you’re allergic or don’t have it, you can replace it with an equal amount of all-purpose flour. However, you’ll lose that nutty flavor.
Unsalted Butter: Softened butter helps achieve that light and fluffy texture. If you prefer a dairy-free version, use a plant-based butter. I find that coconut oil works well too, though it might slightly affect the flavor.
Raspberry Jam: This adds sweetness and a tangy kick. Feel free to swap it with other jams like strawberry or apricot if raspberry isn’t your favorite. Just keep in mind that the flavor will change!
How Do I Get My Cookies to Hold Their Shape?
To keep your Linzer cookies from spreading too much while baking, chilling the dough is key. Here’s how to do it:
- After mixing the dough, wrap it in plastic wrap and refrigerate for at least 1 hour. This firms up the butter and will help the cookies hold their shape.
- When rolling out the dough, make sure your surface and rolling pin are lightly floured to prevent sticking.
- Don’t skip the chill time before baking. If the dough feels warm when you’re rolling it out, give it a little more time in the fridge.
By following these steps, your cookies will turn out perfectly shaped every time! Enjoy the process and get ready for some delicious treats! 🍪
Raspberry Almond Linzer Cookies
Ingredients You’ll Need:
Basic Ingredients:
- 1 cup (140g) all-purpose flour
- 1/2 cup (50g) almond flour (finely ground almonds)
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup (113g) unsalted butter, softened
- 1/3 cup (65g) granulated sugar
- 1 large egg yolk
- 1 tsp pure vanilla extract
- 1 tsp almond extract
- 1/2 cup raspberry jam (seeded if desired)
- Powdered sugar, for dusting
- Sliced almonds, for garnish (optional)
How Much Time Will You Need?
This delightful recipe requires about 20 minutes of prep time, plus an additional 1 hour to chill the dough. Baking will take about 10-12 minutes per batch. So, you can expect the total time to be around 1 hour and 35 minutes, including cooling time. Perfect for a cozy afternoon activity!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, almond flour, salt, and ground cinnamon (if using). This mixture is the foundation of your cookies, so whisk well to combine. Set it aside while you work on the wet ingredients.
2. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes. This is a crucial step for getting a nice texture in your cookies!
3. Add the Wet Ingredients:
Now, add the egg yolk, pure vanilla extract, and almond extract to the butter mixture. Mix everything together until it is well combined, giving it a good blend of flavors.
4. Combine the Dry and Wet Mixtures:
Gradually add the flour mixture to the wet ingredients, blending just until a dough forms. Be careful not to overmix; you want a nice, soft dough.
5. Chill the Dough:
Divide the dough in half and shape each half into a flat disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour. This chilling time is key to achieving the right texture while baking.
6. Preheat and Roll Out the Dough:
Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to about 1/8 inch (3mm) thick.
7. Cut the Cookies:
Use a scalloped round cookie cutter (about 2-3 inch diameter) to cut out whole cookies from the rolled dough. Carefully transfer these to your prepared baking sheets. For the second disk, repeat the rolling, cutting out cookies, then switch to a smaller cutter to create “windows” in half of the cookies.
8. Bake the Cookies:
Bake both sheets in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Once baked, let them cool completely on wire racks.
9. Assemble the Cookies:
Once cooled, spread about 1 teaspoon of raspberry jam on the whole cookies (the ones without cut-outs). Dust the cookies with cut-outs with powdered sugar and then gently sandwich them on top of the jam-covered cookies.
10. Optional Garnish:
If desired, you can garnish the cookies with a sprinkle of sliced almonds around the plate or press them lightly on top before baking.
11. Storage:
Store your delicious Raspberry Almond Linzer Cookies in an airtight container for up to a week. Enjoy sharing these beautiful, buttery almond cookies filled with tart raspberry jam with your friends and family!
Can I Use Store-Bought Jam for This Recipe?
Absolutely! Using store-bought raspberry jam can save you some time and still provide great flavor. Just make sure to choose a good quality jam that you enjoy, as it will be a key component of the cookies.
How Should I Store the Linzer Cookies?
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them. Just place layers of cookies between parchment paper in an airtight container, and they can last up to 3 months in the freezer!
Can I Make These Cookies Vegan?
Yes! To make them vegan, substitute the unsalted butter with a plant-based butter and use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) instead of the egg yolk. The texture will be a bit different, but they will still taste delicious!
Why Did My Dough Not Hold Together?
If your dough seems crumbly and doesn’t hold together, it might be due to not enough moisture. Adding a tiny bit of cold water or a splash of non-dairy milk can help bring it together. Just add a little at a time until you reach the desired consistency!
