These Linzer Cookies are not only beautiful but also absolutely delicious. They are buttery, lightly spiced, and filled with a layer of tangy-sweet raspberry jam. The dough includes toasted almond flour for extra flavour and richness, and each cookie is finished with a light dusting of powdered sugar. They’re perfect for holidays, tea time, or any time you want to enjoy a fancy treat with very little fuss.
Whether you’re baking for a festival, gifting to friends, or just making something sweet at home, these cookies will win hearts with every bite.
Ingredients You’ll Need
For the Cookie Dough:
- 1 cup almond flour
- 3 cups all-purpose flour
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2½ sticks (1¼ cups) unsalted butter, at room temperature
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Filling & Topping:
- 26 ounces (about 3¼ cups) raspberry jam
- Powdered sugar (for dusting)
How to Make Raspberry Linzer Cookies
Step 1: Toast the Almond Flour
In a dry pan, toast the almond flour over medium-high heat for 2–3 minutes. Stir continuously until it turns golden and smells nutty. Set it aside to cool.
Step 2: Make the Dough
In a bowl, mix almond flour, all-purpose flour, cinnamon, baking powder, and salt.
In a large bowl, beat the butter and sugar together using a stand or hand mixer for 3 minutes until light and fluffy. Add the eggs one by one, then add vanilla extract. Scrape the bowl and mix again until smooth.
Add the dry ingredients in small batches and mix until just combined. Divide the dough into two parts, flatten each into a disc, wrap in plastic, and chill for at least 2 hours (or overnight).
Step 3: Prepare the Jam
Pour the raspberry jam into a small saucepan. Simmer on low heat for about 20 minutes, stirring often, until it thickens and reduces slightly. Strain it if your jam has seeds, and let it cool.
Step 4: Roll and Cut the Cookies
Preheat your oven to 350°F (175°C) and line two baking trays with parchment paper.
Take one dough disc out of the fridge and let it soften slightly. Roll it out to about ¼ inch (6mm) thickness on a floured surface. Cut out the cookies using a floured cookie cutter. Use a thin metal spatula to place cookies on the tray, leaving a little space between each. These will be the base cookies.
Bake for 6–7 minutes, rotating the tray halfway through. Let cool on a rack.
Repeat with the second dough disc. For these cookies, cut small holes in the center using a round piping tip—these will be the top “lids” of the Linzer sandwiches. Bake as before.
Step 5: Assemble the Cookies
Once the cookies have cooled, dust the top cookies (the ones with the cut-outs) with powdered sugar.
Spread about 1 teaspoon of jam on each bottom cookie (the ones without holes). Gently press a dusted top cookie over the jam to make a sandwich.
Repeat with all remaining cookies.
Serving and Storing Linzer Cookies
These cookies are best enjoyed with tea, coffee, or milk. Serve them on a flat platter in a single layer to show off the jam centres. They’ll stay fresh at room temperature for about 1 week. If you’re keeping them longer, store in the fridge or freeze them in an airtight container for up to 3 months.
FAQs
Can I use a different jam for these cookies?
Yes, you can use any jam like apricot, strawberry, or blackberry. Just make sure to thicken it a bit so it doesn’t leak out of the cookies.
Do I have to toast the almond flour?
Toasting is optional but recommended. It adds a nice nutty flavour that enhances the cookie taste.
Can I make the dough ahead of time?
Yes, the dough can be made in advance and kept in the fridge for up to 2 days or frozen for up to a month.
How do I prevent the cookies from breaking?
Make sure to chill the dough well, and don’t roll it too thin. Use a thin spatula to lift the cookies carefully before baking.
How long do Linzer cookies stay fresh?
They stay good for about 1 week at room temperature. For longer storage, keep them in an airtight container in the fridge or freezer.
