These Easy Raspberry Almond Linzer Cookies are a sweet treat with a delightful nutty flavor. They have a buttery texture and are filled with tasty raspberry jam—yum!
Each cookie is like a tiny hug for your taste buds! I love to make these for special occasions, but honestly, they disappear fast regardless of the day. Who can resist, right? 😁
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter lets you control the salt level. If you’re in a pinch, you can substitute with margarine, but I find the flavor isn’t quite the same.
Almond Extract: This adds a lovely nutty flavor. If you’re allergic to nuts or prefer a lighter taste, vanilla extract makes a fine substitute! Just use a little less, about 3/4 tsp.
Almond Flour: Finely ground almonds give the cookies their nutty character. If you can’t find it, ground walnuts or even crushed oats can work, but they will change the flavor and texture a bit.
Raspberry Jam: I love using seedless raspberry jam for a smooth bite. Any fruit jam works here, so feel free to use strawberry, apricot, or whatever you like!
How Do I Ensure My Cookies Hold Their Shape When Baking?
One struggle with cookie dough is keeping its shape during baking. Chilling the dough is key! Wrap it in plastic and refrigerate for at least an hour, as this firms it up, allowing for easier rolling and cutting.
- After chilling, roll the dough out on a lightly floured surface to about 1/8 inch thickness.
- Be sure to use sharp cutters, allowing for clean edges to help maintain shape.
- A quick bake at the right temperature will also help them keep their form!
Easy Raspberry Almond Linzer Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 1 3/4 cups all-purpose flour
- 1 cup almond flour (finely ground almonds)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
For the Filling and Topping:
- Raspberry jam (seedless or your choice), about 1/2 cup
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful recipe takes around 20 minutes to prepare and requires at least 1 hour to chill in the fridge. After baking, allow your cookies to cool for about 30 minutes, then they’re ready to enjoy! Overall, expect about 2 hours to have them perfectly ready for serving.
Step-by-Step Instructions:
1. Creaming the Butter and Sugar:
In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. Take your time here so your cookies can be extra tender!
2. Mixing in the Egg and Extract:
Add the egg and almond extract to the butter mixture. Beat well until fully combined and smooth. This adds richness and a delicious nutty flavor to your cookies!
3. Preparing the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, almond flour, salt, and baking powder. This helps to combine the dry ingredients evenly before mixing them into the wet ingredients.
4. Creating the Dough:
Gradually add the dry ingredients to the wet mixture. Stir gently until a smooth dough forms. Don’t overmix, just enough until there’s no visible dry flour!
5. Chilling the Dough:
Divide the dough in half and shape each half into a disk. Wrap them tightly in plastic wrap and refrigerate for at least 1 hour (or longer if you’d like to prepare ahead). Chilling helps the dough hold its shape while baking.
6. Preparing to Bake:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This will keep your cookies from sticking and makes cleanup super easy.
7. Rolling Out the Dough:
On a lightly floured surface, roll out one disk of the chilled dough to about 1/8 inch thickness. You want it thin enough so it’s crisp after baking but thick enough to hold the jam!
8. Cutting the Cookies:
Using a scalloped square cookie cutter (about 2-3 inches), cut out cookies. For half of the cookies, use a smaller heart-shaped cutter in the center to create the top cookies. This fun design allows the raspberry jam to peek through!
9. Baking the Cookies:
Place the solid cookies on one baking sheet and the cut-out cookies on another. Bake for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them because they can bake quickly!
10. Cooling and Assembling:
Allow the cookies to cool completely on wire racks. Once they’re cooled, spread about a teaspoon of raspberry jam on the solid cookie bases. Gently place the cut-out top cookies over the jam, pressing down lightly.
11. Final Touches:
Dust the assembled cookies generously with powdered sugar for a sweet, snowy finish. They look as good as they taste!
12. Enjoy!
These sweet treats are perfect for sharing at gatherings or for enjoying with a cup of tea. They also make a lovely gift from your kitchen! Enjoy your delightful raspberry almond Linzer cookies!
Can I Replace Almond Flour with Something Else?
Yes, you can substitute almond flour with finely ground walnuts or sunflower seed flour if you’re aiming for a nut-free option. Just keep in mind that the flavor and texture may slightly differ!
How Do I Store Leftover Cookies?
Store your Linzer cookies in an airtight container at room temperature for up to 3 days. If they last longer, you can refrigerate them for up to a week. Just remember, the powdered sugar coating may absorb moisture over time!
Can I Use Different Types of Jam?
Absolutely! While raspberry jam is traditional, feel free to use any fruit jam you love—strawberry, apricot, or even mixed berry work wonderfully.
What If My Dough is Too Sticky to Roll Out?
If your dough feels too sticky, try chilling it for an additional 15-20 minutes. Alternatively, sprinkle a little more flour on your work surface while rolling to help manage the stickiness.
