These Easy Raspberry Almond Linzer Cookies are a delightful treat! With their sweet raspberry jam filling and crunchy almond edges, they’re simply irresistible.
I can’t resist these cookies, especially with that lovely jam peeking through! I like to share them at gatherings—everyone loves a good cookie, right? 🍪
Key Ingredients & Substitutions
Butter: Unsalted butter is recommended for control over the saltiness of your cookies. If you prefer a dairy-free option, try using coconut oil or a plant-based butter substitute. Just ensure it’s softened for easy mixing!
Granulated Sugar: Standard sugar works perfectly here. For a healthier twist, you can substitute with coconut sugar or even a sugar substitute like stevia, though it may change the texture slightly.
Almond Extract: This adds a lovely flavor! If you’re allergic to nuts, you could use vanilla extract instead or even almond oil for a more intense taste. Just adjust the quantity to your preference.
Flours: Almond flour gives a unique flavor and texture. If you need a nut-free version, substitute the almond flour with more all-purpose flour or try oat flour—your cookies will still be delicious!
Raspberry Jam: While raspberry is classic, feel free to swap it for strawberry, apricot, or any jam you like. Homemade jam also adds a nice personal touch!
How Do I Roll Out Dough Without It Sticking?
Rolling out cookie dough can be a challenge, but with a few tricks, it becomes manageable! Start by lightly flouring your work surface, but don’t go overboard as too much flour can make your cookies dry.
- Use parchment paper: Place the dough between two sheets of parchment paper while rolling. This keeps it from sticking and means no extra flour is needed!
- Chill the dough: If your dough is too soft, put it in the fridge for about 30 minutes. This makes it easier to roll and cut.
- Use a floured rolling pin: Keep your rolling pin dusted with flour as well to aid in preventing sticking.
Remember to handle the dough gently to keep the texture light and buttery. Happy baking!
Easy Raspberry Almond Linzer Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 cup almond flour (finely ground almonds)
- 1/4 teaspoon salt
For the Filling and Topping:
- 1/3 cup raspberry jam or preserves
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe will take about 25 minutes to prepare and 10-12 minutes to bake. You’ll want to allow some additional time to cool and set, so plan for about 1 hour total including cooling time. These cookies are a delightful way to spend part of your day!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy—this should take a few minutes. Next, beat in the egg and almond extract until everything is well combined.
2. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually add this dry mixture to the butter mixture. Mix until a dough forms. If the dough seems too soft to handle, just pop it in the fridge for about 30 minutes to help it firm up.
3. Roll Out the Dough:
On a lightly floured surface, roll out the dough to about 1/4 inch (6 mm) thickness. Make sure it’s not too sticky—if it is, add a little bit more flour as needed.
4. Cut Out the Cookies:
Using a fluted round cookie cutter (about 2.5 inches in diameter), cut out cookies from the dough. For half of the cookies, use a smaller heart-shaped cutter to create a window in the center.
5. Prepare for Baking:
Transfer the cut cookies onto a baking sheet lined with parchment paper. Chill the cookies for about 15 minutes in the fridge so they hold their shape better during baking.
6. Bake the Cookies:
Preheat your oven to 350°F (175°C) and bake the cookies for 10-12 minutes, until they are lightly golden around the edges. Once done, remove them from the oven and let the cookies cool completely on a wire rack.
7. Assemble the Cookies:
Once cookies are cool, spread about 1 teaspoon of raspberry jam on the bottom (solid) cookies. Top them with the heart-window cookies to create beautiful little sandwiches.
8. Dust and Serve:
Before serving, dust the assembled cookies with powdered sugar. These cookies are not only delicious but also look lovely! Perfect for sharing or gifting to friends and family.
Enjoy your delightful Raspberry Almond Linzer Cookies!
Can I Use a Different Type of Jam?
Absolutely! While raspberry is traditional, you can swap it for any flavor you like, such as strawberry, apricot, or even mixed berry jam. Just ensure the flavor complements the almond in the cookies!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you need to keep them longer, you can refrigerate them for up to 2 weeks, but be aware that refrigeration may change their texture slightly.
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough in advance! Wrap it tightly in plastic wrap and refrigerate for up to 2 days. When you’re ready to bake, just let it sit out for a few minutes until it’s soft enough to roll out.
What If My Dough is Too Sticky?
If your dough is too sticky to roll out, try chilling it for another 15-30 minutes. You can also lightly dust your work surface and rolling pin with flour to make it easier to handle. Just be careful not to add too much extra flour!
