Raspberry Almond Linzer Cookies are tasty treats made with almond dough and filled with sweet raspberry jam. They have a lovely nutty flavor and a pretty open design on top.
These cookies are like little pieces of art! I love how they look on a plate, especially when dusted with powdered sugar. They disappear fast at parties—everyone just can’t resist! 😊
Key Ingredients & Substitutions
All-purpose flour: This is your base for structure. If you need a gluten-free option, you can try a gluten-free all-purpose blend. It works pretty well in cookies!
Almond flour: Almond flour gives these cookies their signature flavor and is a great source of moisture. You can use hazelnut flour or sunflower seed flour for a different taste, but note it might alter the flavor a bit.
Unsalted butter: This keeps the dough from being overly salty, letting the sweet flavors shine. If you prefer dairy-free, try using coconut oil or a vegan butter substitute.
Raspberry jam: I love using seedless raspberry jam for a smooth finish. If you don’t have that, you could substitute with any berry jam or even apricot jam for a different twist!
What’s the Best Way to Roll and Cut the Dough?
Rolling and cutting the dough can be tricky, but here’s how to make it easier:
- Make sure your dough is well-chilled before rolling; this helps it stay firm and not stick to the surface.
- Lightly flour your surface and rolling pin; this prevents sticking. You can also roll out the dough between two sheets of parchment paper to avoid this.
- Use a sharp cookie cutter for clean edges. If it’s sticking, dip it in flour before each cut!
Don’t rush this step; taking your time here means prettier and more even cookies!
Raspberry Almond Linzer Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 1/2 cups all-purpose flour
- 1 cup almond flour (finely ground almonds)
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
For the Filling:
- About 3/4 cup raspberry jam (seedless or strained for smooth texture)
For Dusting:
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful recipe will take around 20 minutes for prep and about 10-12 minutes for baking. Don’t forget to chill the dough for at least 1 hour before rolling, which helps the cookies hold their shape. Altogether, plan for about 1.5 – 2 hours to make and cool your cookies.
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
Start by whisking together the all-purpose flour, almond flour, salt, and cinnamon (if you’re using it) in a medium bowl. This will distribute all the dry ingredients evenly. Set this bowl aside for later.
2. Cream the Butter and Sugar:
In a larger bowl, take your softened butter and granulated sugar. Using an electric mixer, beat them together on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes!
3. Add the Egg and Flavorings:
Next, add in the egg, vanilla extract, and almond extract to the butter-sugar mixture. Beat until everything is well combined, and it looks smooth.
4. Combine Dry and Wet Ingredients:
Gradually mix in the flour mixture to the wet ingredients. Stir gently until a dough forms. Be careful not to over-mix; you want it just integrated!
5. Chill the Dough:
Divide your dough into two equal discs, wrap each in plastic wrap, and pop them into the fridge for at least 1 hour to firm up. This helps the cookies keep their shape while baking!
6. Preheat the Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to make clean up a breeze.
7. Roll Out the Dough:
On a lightly floured surface, take one disc of dough and roll it out to about 1/8-inch thickness. Make sure it’s even so all cookies bake properly!
8. Cut Out the Cookies:
Use a fluted round cookie cutter to cut out as many cookies as you can from the rolled dough (about 2-3 inches in diameter). For half of these cookies, use a smaller fluted cutter or a tiny shape cutter to make an opening in the center.
9. Bake the Cookies:
Transfer the whole and cut-out cookies to the prepared baking sheets. Bake in the preheated oven for 10-12 minutes, or until the edges are just lightly golden. When done, let them cool on the sheets for around 5 minutes before moving to a wire rack to cool completely.
10. Assemble the Cookies:
Once your cookies are completely cool, spread about 1 teaspoon of raspberry jam on top of each whole cookie. Then, gently place a cut-out cookie on top to create a sandwich. Keep it delicate!
11. Finish with Powdered Sugar:
Finally, dust the top cookies generously with powdered sugar for that lovely finish before serving. These look best when they sparkle!
Enjoy your Raspberry Almond Linzer Cookies with a warm cup of tea or coffee! They are sure to be a hit with everyone!
Can I Use Different Types of Jam?
Absolutely! While raspberry jam is traditional, you can use any flavor you like, such as strawberry, apricot, or even mixed berry. Just make sure it’s a seedless variety for a smooth finish!
What’s the Best Way to Store These Cookies?
Store the cookies in an airtight container at room temperature for up to a week. If you prefer, you can also refrigerate them for extra freshness. Just remember to let them come to room temperature before serving for the best flavor!
Can I Freeze the Dough or Baked Cookies?
Yes! The dough can be frozen for up to 3 months. Just wrap it tightly in plastic wrap and place it in a freezer bag. When you’re ready to bake, thaw it in the fridge overnight. Baked cookies can also be frozen; just separate layers with parchment paper and store in an airtight container!
What If My Dough Is Too Sticky?
If your dough is sticky, try chilling it for an additional 30 minutes. If it’s still too soft, you can add a tiny bit more all-purpose flour, but be careful not to overdo it, or the cookies may become tough. A little bit of extra flour can go a long way!
