Raspberry Almond Linzer Cookies are sweet little delights, featuring a buttery cookie filled with tangy raspberry jam and a hint of almond flavor. They look lovely and taste even better!
These cookies are perfect for sharing, or, let’s be honest, for keeping all to yourself! 😉 I love how they show off that pretty jam center—it makes them feel extra special!
Key Ingredients & Substitutions
Unsalted Butter: This is key for a rich and tender cookie. You can use salted butter, but skip adding extra salt in the recipe.
Granulated Sugar: Regular sugar gives sweetness and helps with the cookie’s texture. If you’re looking for a healthier option, coconut sugar can be a good substitute.
Egg Yolk: It adds richness. In a pinch, you can replace it with a tablespoon of applesauce or a flaxseed meal mixture (1 tablespoon ground flaxseed + 2.5 tablespoons water, mixed and let sit).
Almond Extract: This gives a wonderful almond flavor. If you’re not a fan of almond, you can simply use more vanilla extract.
Raspberry Jam: I love seedless raspberry jam for a smoother texture. You can swap it with other jams like strawberry or apricot, depending on your preference.
How Do You Roll Out Cookie Dough Without It Sticking?
Rolling out cookie dough can be tricky, but here’s how to get it right:
- Use a well-floured surface and keep extra flour handy to dust the dough as needed.
- Chill the dough well before rolling; this prevents stickiness and makes it easier to handle.
- Roll the dough between two sheets of parchment paper if it tends to stick—this keeps it from sticking to the rolling pin as well.
- Work quickly and don’t over-roll, as this can heat up the butter and make it sticky.
With these tips, your Linzer cookies will come out perfectly shaped and ready for that delicious raspberry filling!
How to Make Raspberry Almond Linzer Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 cup almond flour (finely ground almonds)
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (seedless or regular)
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and 12 minutes for baking, plus at least 1 hour for chilling. Total time is approximately 1 hour and 32 minutes. But trust me, the wait is worth it for these delicious cookies!
Step-by-Step Instructions:
1. Creaming the Butter and Sugar:
In a large bowl, start by creaming together the softened butter and granulated sugar. Use a hand mixer or a sturdy spoon and mix until the mixture looks light and fluffy—it should be a pale yellow color!
2. Mixing in the Egg and Extracts:
Add in the egg yolk, vanilla extract, and almond extract. Mix everything until it’s well combined. The dough should feel rich and creamy at this point.
3. Combining Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually add this mixture to the wet ingredients. Mix gently with a spatula or spoon until everything is just combined. Don’t overmix—stop when the dough looks smooth and feels a bit firm.
4. Chilling the Dough:
Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap. Pop them in the fridge for at least 1 hour. This chilling step is important because it makes the dough easier to roll out.
5. Preheating and Preparing to Bake:
When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper so the cookies won’t stick.
6. Rolling Out the Dough:
On a lightly floured surface, roll out one disk of dough to about 1/8-inch thick. Use a fluted round cookie cutter (about 2 inches in diameter) to cut out shapes. For half of the cookies, use a smaller round cutter to cut out a hole in the center. This will create the “window” for the jam!
7. Baking the Cookies:
Place the cookie shapes on the prepared baking sheets, spacing them about 1 inch apart. Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden. Once done, let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
8. Assembling the Cookies:
Once the cookies are completely cool, spread about 1/2 teaspoon of raspberry jam on each whole cookie (the ones without the hole). Then, gently place one of the cut-out cookies on top of the jam-covered cookies, pressing down lightly to create a sandwich.
9. Finishing Touches:
Finally, dust the tops of your Linzer cookies lightly with powdered sugar for that pretty finish. They’re now ready to serve!
These Raspberry Almond Linzer Cookies are not only delicious, but they also look stunning—a great treat for any occasion, just like the beautiful image you shared! Enjoy!
Can I Use Different Types of Jam?
Absolutely! While raspberry is traditional, feel free to use any flavor you love, such as strawberry, apricot, or even mixed berry. Just make sure the jam is thick enough to hold when sandwiched between the cookies.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they can also be refrigerated for about a week or frozen for up to 3 months. Just remember to layer them with parchment paper to prevent sticking!
Can I Make the Dough Ahead of Time?
Yes, you can! Prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 2 days. You can also freeze it for up to 3 months. Just thaw in the fridge before rolling out.
What If My Dough Is Too Sticky?
If your dough feels sticky, it might need a little more flour. You can incorporate a tablespoon at a time until it reaches a manageable consistency. Chilling it for a bit longer can also help with stickiness.
