Here’s a classic, buttery, and jam-filled Raspberry Linzer Cookies recipe—perfect for festive occasions or a sweet snack:
Ingredients
For the cookies:
- 1 cup (225 g) unsalted butter, softened
- 2/3 cup (85 g) powdered sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 1 tsp almond extract (optional, traditional in Linzer)
- 2 cups (250 g) all-purpose flour
- 1 cup (100 g) almond flour or finely ground almonds
- 1/4 tsp salt
For the filling:
- 1/2 cup (160 g) raspberry jam (or any fruit jam of your choice)
- Powdered sugar for dusting
Instructions
- Make the dough:
Cream the butter and powdered sugar together until light and fluffy. Beat in egg yolks, vanilla extract, and almond extract. - Add dry ingredients:
Mix all-purpose flour, almond flour, and salt together, then gradually fold into the butter mixture until it forms a smooth dough. - Chill the dough:
Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days). - Roll and cut:
Preheat oven to 175°C (350°F). Roll out one disc on a floured surface to about 1/8-inch thickness. Cut out circles using a cookie cutter. For half the cookies, cut out a small window (heart, circle, or oval) in the center to show the jam. - Bake:
Place cookies on a parchment-lined baking sheet. Bake 10–12 minutes, until edges are lightly golden. Let cool completely on a wire rack. - Assemble the cookies:
Spread raspberry jam on the bottom of a whole cookie, then top with a window cookie. Press lightly to sandwich. - Dust and serve:
Dust the tops with powdered sugar before serving.
💡 Tips:
- Almond flour gives the cookies their traditional nutty flavor.
- Dough can be frozen for up to a month before baking.
- You can use other jams like apricot, strawberry, or blueberry.
If you like, I can also give a mini Linzer cookie version that’s bite-sized and perfect for gift boxes or holiday platters. These are adorable and easier to handle. Do you want me to share that?
