Here’s a classic Raspberry Linzer Cookies recipe—delicate, buttery, and filled with tangy raspberry jam:
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 preferred fruit jam)
- Powdered sugar for dusting
Instructions
- Make the dough:
In a large bowl, cream butter and powdered sugar until light and fluffy. Beat in egg yolks, vanilla, and almond extract. - Add dry ingredients:
Mix flour, almond flour, and salt together, then gradually fold into the butter mixture until a dough forms. - 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 of dough on a floured surface to about 1/8 inch thickness. Use a round cookie cutter to cut out circles. For half the cookies, cut a small window (heart, circle, or oval) in the center for the jam to show. - Bake:
Place cookies on a parchment-lined baking sheet. Bake for 10–12 minutes, until lightly golden at the edges. Cool completely on a wire rack. - Assemble:
Spread raspberry jam on the bottom of a whole cookie and top with a window cookie. Press lightly to sandwich. - Dust and serve:
Dust the tops with powdered sugar just before serving.
💡 Tips:
- Using almond flour gives that classic nutty flavor traditional in Linzer cookies.
- Dough can be frozen for up to a month before baking.
- Raspberry jam is traditional, but apricot or strawberry also work beautifully.
If you want, I can also give a mini Linzer cookie version perfect for gift boxes or holiday platters. They’re adorable and easier to handle. Do you want me to share that?
