Raspberry Almond Linzer Cookies are sweet little treats that pack a fruity punch! These delightful cookies have a nutty almond flavor and are filled with tangy raspberry jam.
They look fancy, but they’re surprisingly easy to make! I love serving them at tea time or as a surprise snack—everyone can’t resist them, especially with a sprinkle of powdered sugar on top! ☕🍪
Key Ingredients & Substitutions
Unsalted Butter: This is crucial for a rich flavor. If you’re dairy-free, you can use vegan butter or coconut oil, but it may change the texture a bit.
Almond Flour: It gives these cookies a unique nutty flavor. If you’re allergic to nuts, use additional all-purpose flour instead, but keep in mind it will alter the taste.
Raspberry Jam: The filling is essential for that fruity bite. If you can’t find raspberry, any other jam like strawberry or apricot will work well. You can also use homemade fruit preserves for a fresher taste.
Egg Yolk: This adds richness and helps bind the dough. If you’re looking for an egg substitute, try using a “flax egg” (1 tbsp ground flaxseed + 2.5 tbsp water, mixed and let sit for 5 minutes).
How Do I Roll Out the Dough Without It Sticking?
Rolling out cookie dough can sometimes be tricky, but here are some tips to keep it from sticking:
- Use a floured surface! Dust your counter or cutting board with flour before rolling.
- Roll the dough between two pieces of parchment paper or wax paper. This keeps it from sticking and makes for easy transferring.
- If the dough is warm or soft, chill it again for about 15-20 minutes before rolling. This helps it firm up.
Remember to keep your rolling pin floured too! It helps maintain a smooth surface for your dough.
Raspberry Almond Linzer Cookies
Ingredients:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 1 3/4 cups all-purpose flour
- 1 cup almond flour (finely ground almonds)
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
For the Filling and Topping:
- Raspberry jam or preserves, approximately 3/4 cup
- Powdered sugar, for dusting
- Sliced almonds for garnish (optional)
Time Estimate:
This recipe takes about 20 minutes to prepare, plus about 1 hour to chill the dough. Baking time is around 10-12 minutes. So, overall, you’ll need approximately 1.5 hours to whip up these delightful cookies!
Step-by-Step Instructions:
1. Creaming the Butter and Sugar:
In a large mixing bowl, beat together the softened butter and granulated sugar until it becomes light and fluffy. This usually takes a couple of minutes. Make sure to scrape the sides of the bowl occasionally!
2. Adding Eggs and Extracts:
Next, mix in the egg yolk, vanilla extract, and almond extract. Beat everything together until well combined. The mixture should be smooth and creamy.
3. Combining the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, almond flour, salt, and cinnamon if you’re using it. This helps to evenly distribute the dry ingredients.
4. Forming the Dough:
Gradually add the dry ingredients into the butter mixture, mixing just until everything comes together to form a soft dough. Avoid over-mixing!
5. Chilling the Dough:
Divide the dough into two equal disks. Wrap each disk in plastic wrap and chill in the refrigerator for at least 1 hour, or until firm. This helps the cookies hold their shape while baking.
6. Prepping to Bake:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Rolling Out the Dough:
On a floured surface, roll out one disk of dough to about 1/4-inch thick. It should be thick enough to hold its shape but thin enough to be delicate.
8. Cutting the Cookie Bases:
Use a fluted round cookie cutter (about 2 1/2 to 3 inches wide) to cut out the cookie bases. Place these on your prepared baking sheet, leaving some space between each cookie.
9. Creating the Cookie Tops:
With the second disk, roll it out the same way, but cut out the same shapes as before. Then, cut smaller shapes in the center of these cookies to make a “window” so the jam can peek through!
10. Baking Time:
Bake all cookies for 10-12 minutes, or until the edges are lightly golden. Allow them to cool on wire racks completely.
11. Assembling the Cookies:
Take about 1 teaspoon of raspberry jam and spread it on the bottom (solid) cookie halves. Carefully place the cut-out cookie tops over the jam.
12. Final Touch:
Once all your cookies are assembled, dust them generously with powdered sugar. For a pretty finish, you can sprinkle some sliced almonds around them too!
13. Serve and Enjoy:
These Raspberry Almond Linzer Cookies are now ready to be enjoyed! Share them with friends or keep them as a special treat just for yourself. They’re perfect with a cup of tea!
This recipe makes about 24 cookies, depending on the cutter size. Remember to store them in an airtight container at room temperature for up to a week.
Can I Use Different Jam for This Recipe?
Absolutely! While raspberry jam is traditional, feel free to swap it for any fruit preserves you like, such as strawberry, apricot, or even mixed berry. Just ensure that the jam isn’t too runny to avoid soggy cookies!
What Should I Do If My Dough Is Too Sticky?
If your dough is sticky and difficult to roll, try chilling it for an additional 15-30 minutes. If it’s still sticky after chilling, lightly dust your work surface and rolling pin with flour to help manage it while rolling.
How Can I Make These Cookies Gluten-Free?
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure it contains a binding agent like xanthan gum, which helps mimic the texture of regular flour!
How Should I Store the Linzer Cookies?
Store your Linzer cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can freeze the assembled cookies for up to 3 months! Just make sure to layer them with parchment paper to prevent sticking.
