These Easy Raspberry Almond Linzer Cookies are sweet little treats that are simply delightful! Made with buttery almond dough and filled with yummy raspberry jam, they’re a festive snack!
Honestly, they look fancy but are super easy to make! I love how the jam peeks through the cookie cutouts. Perfect for sharing—if you can resist eating them all yourself! 😄
Key Ingredients & Substitutions
Butter: Unsalted butter gives the cookies a rich flavor without added salt. If you’re looking for a dairy-free option, use coconut oil or a vegan butter substitute—just make sure it’s softened for easier mixing.
Almond Extract: This adds a lovely nutty flavor. If you can’t find it, vanilla extract can work in a pinch! Just keep in mind that the taste will be different; almond extract has a unique and vibrant note.
Flour: The combination of all-purpose and almond flour gives these cookies a great texture. If you’re gluten-free, use a 1:1 gluten-free baking blend! You’ll get a similar consistency without the gluten.
Raspberry Jam: While raspberry is traditional, feel free to substitute with another fruit jam or preserve like strawberry or apricot. Just keep it seedless if you prefer a smoother filling!
How Do I Roll Out the Dough Without It Sticking?
Rolling out dough can be tricky, but here are some tips to make it easier:
- Lightly flour your work surface and rolling pin to prevent sticking. Start with small amounts—too much flour can alter the dough’s texture.
- You can also roll the dough between two sheets of parchment paper. This helps keep the dough from sticking and makes cleanup easier!
- If the dough feels soft, refrigerate it for about 30 minutes to firm up. This helps with cutting and shaping.
How to Make Easy Raspberry Almond Linzer Cookies
Ingredients You’ll Need:
For the Dough:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 1/2 teaspoons pure almond extract
- 2 cups all-purpose flour
- 1 1/4 cups almond flour (finely ground almonds)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For Filling and Topping:
- 1 cup raspberry jam (seedless or regular)
- Powdered sugar, for dusting
- Sliced almonds, for garnish (optional)
How Much Time Will You Need?
This delightful recipe will take about 20 minutes to prepare, plus additional time (about 10-12 minutes) for baking and cooling. Overall, you’re looking at around 30-40 minutes before you can enjoy your delicious cookies!
Step-by-Step Instructions:
1. Make the Dough:
In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Mix them together with a wooden spoon or a hand mixer until the mixture becomes light, fluffy, and creamy. This blending creates a lovely, soft texture in your cookies!
2. Add Egg and Extract:
Next, add the egg yolk and pure almond extract to the creamy butter mixture. Stir well until everything is nicely combined and smooth.
3. Combine Dry Ingredients:
In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Make sure these dry ingredients are well mixed to keep your dough consistent.
4. Mix Everything Together:
Now, gradually incorporate the dry mixture into the wet mixture. Stir gently until a smooth dough forms. If the dough seems too soft to handle, don’t worry! Just pop it in the refrigerator for about 30 minutes to firm it up!
5. Prepare to Bake:
While your dough is chilling, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
6. Roll Out the Dough:
Once chilled, roll out the dough on a lightly floured surface, getting it to about 1/4 inch thick. This is where you’ll start to see the delightful cookie shapes take form!
7. Cut Out Cookies:
Using a scalloped round cookie cutter, cut out whole cookies. For half of these cookies, grab a smaller heart-shaped cutter to cut out a window in the center, allowing that beautiful jam to peek through!
8. Arrange and Garnish:
Place your cookie shapes on the lined baking sheets. If you’d like, sprinkle sliced almonds around the edges of the cookies with cutouts to add a lovely bit of crunch and style.
9. Bake the Cookies:
Pop your cookies in the oven and bake for about 10-12 minutes, or until the edges are just lightly golden. Once they’re done, let them cool completely on wire racks before assembling.
10. Assemble the Cookies:
To make delightful cookie sandwiches, spread about 1 teaspoon of raspberry jam on the whole cookies and top them with the cutout cookies. Press down gently to stick them together.
11. Dust and Serve:
Finish off your beautiful Linzer cookies by dusting them generously with powdered sugar. They’re almost too pretty to eat—but go ahead and enjoy them!
12. Storage:
If you have any leftovers (which is unlikely!), store them in an airtight container at room temperature for up to 4 days.
Enjoy your beautiful, tasty almond and raspberry Linzer cookies!
Can I Use Different Types of Jam?
Absolutely! While raspberry jam is traditional, feel free to substitute it with your favorite fruit jam such as strawberry, apricot, or blackberry. Just make sure it’s seedless if you prefer a smoother filling!
How Do I Keep the Cookies From Spreading?
To prevent cookies from spreading while baking, ensure your dough is properly chilled before rolling it out. If you notice your dough is soft, refrigerate it for another 30 minutes before cutting and baking.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough a day in advance and wrap it tightly in plastic wrap. Just make sure to let it sit at room temperature for a few minutes before rolling it out to make it easier to handle.
What’s the Best Way to Store Linzer Cookies?
Store your assembled Linzer cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, consider freezing them without the jam and dusting, and assemble them once thawed!
