Description
Raspberry Linzer Cookies are delicate, buttery sandwich cookies filled with sweet and tangy raspberry jam. These classic Austrian-inspired treats combine a tender almond-spiced dough with a dusting of powdered sugar, making them perfect for festive occasions or anytime you crave a sophisticated yet simple dessert.
Ingredients
Scale
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
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 until combined. In a separate bowl, whisk together the flour, ground almonds, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture until a dough forms.
- Chill the dough: Divide the dough in half, shape each into discs, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up, making it easier to roll out.
- Preheat the oven: Preheat your oven to 350°F (175°C) and 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 to about 1/8-inch thickness. Use a cookie cutter to cut out rounds. For half of the cookies, use a smaller cutter to cut out the center to create a window for the jam.
- Bake the cookies: Arrange the cookies on the prepared baking sheets and bake for 10 to 12 minutes or until they are lightly golden around the edges. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Assemble the cookies: Spread raspberry jam evenly on the bottom halves (solid cookies). Dust the tops (cookies with cut-out centers) generously with powdered sugar. Sandwich the jam-covered bottoms with the powdered sugar tops carefully.
- Serve: Enjoy these cookies at room temperature. They pair wonderfully with tea or coffee and can be stored in an airtight container for several days.
Notes
- To achieve the best texture, chill the dough well before rolling it out.
- Use finely ground almonds or almond flour for a smoother dough and better cookie texture.
- Feel free to use other fruit jams if raspberry is not preferred.
- Make sure cookies are completely cool before assembling to prevent jam from melting or the powdered sugar from dissolving.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
