A super easy Raspberry Almond Linzer Cookies Recipe that will make your taste buds dance! Crunchy at first, before they’re assembled, but soften once they absorb the jam filling. Either way, they are so delicious and bursting with raspberry flavor!
You simply won’t be able to resist going for more! That is if the kids leave any... They look beautiful, delicate, and festive. Perfect for the winter holiday season with a snow-sprinkled design.
Making all sorts of cookies are my absolute favorite part of holiday baking. And for me, it’s usually the easiest of all holiday prep and allows for a lot of fun and creativity. The dough does require some chill time for easier rolling and transferring cut-outs, but it helps.
This recipe has a few more steps than the typical chocolate chip or peanut butter cookies, but the beauty of the finished product is absolutely stunning and satisfying. Kids and adults alike rave about them. Enjoy.
Raspberry Almond Linzer Cookies Ingredients
- Organic all-purpose flour
- Organic almond flour
- Baking powder
- Sea salt
- Unsalted butter
- Home egg
- Pure vanilla extract
- Powder sugar
- Raspberry jam
Supplies
- 2.5 ” 6.3 cm in size - Biscuit or cookie cutter
- Mini star or diamond cookie cutter
I made jam out of homegrown frozen raspberries. See how to freeze raspberries HERE.
How to Make Raspberry Almond Linzer Cookies
Measure out and sift all-purpose and almond flour into a medium bowl. Add salt and baking powder. Using hand whisker mix well until all the ingredients combine.
Beat softened butter and sugar together for a minute scrape the sides of a mixer bowl in between mixing.
Then add an egg, pure vanilla, almond extract, and mix once more.
Finally, add flour mixture in 2 addition and mix well for a minute or until the dough comes together.
Transfer the dough onto the floured working surface and knead it into a small log. Split the dough into 2 portions making one piece smaller than the other. Flatten both of the pieces into a disc. Wrap them into plastic food wrap and refrigerate for an hour.
Rolling, Cutting, and Baking Steps
Preheat the oven to 350 F (180 C). After the dough hardened a bit after chilling remove the plastic wrap, dust the working surface with flour and gently roll out the smaller disc dough roughly ⅛” (0.5 cm) thick, dusting with extra all-purpose flour if necessary while rolling. Using a biscuit cutter, cut out circles and gently place them onto a large baking sheet lined with parchment paper.
After placing the cut-out cookies onto a large baking sheet cut out the middle of the cookie using a mini star or diamond cookie cutter (this step is important! That way you will not de-shape the cookie). Bake in preheat oven (not on convention setting; they burn fast or lower baking time if using a convection oven.
P.S. I like to bake all my cookies with convention setting off) for 8 to 10 minutes or until the edges of the cookies are light golden in color.
While the first batch is baking, repeat the same instruction with the second piece of dough. Place them onto a second baking sheet lined with parchment paper and do not cut the middle of the cookie out inside. This will be the base for the sandwich Linzer cookie.
Remove from the oven and let the cookie cool for about 5 minutes before removing them onto a cooling rack. Place the second sheet with cookies (not cut-out in the middle) and bake them a little longer for about 10 to 12 minutes or until the edges of the cookies are light golden in color.
While the second batch of cookies is baking remove the cut-out cookies from the pan onto a cooling rack and dust them with confections’ sugar well as much as you like.
Remove the second sheet of cookies from the oven, cool for 5 minutes then transfer them onto a cooling rack and let cool completely (do not dust the base of the cookie with confections sugar).
Assembling the Cookies
Place about a half a tablespoon of raspberry jam in the middle of the base cookie, then place the cut-out cookie on top and gently press them together (the cookies are hard and crunchy after baking then they become soft after absorbing jam).
Store the cookies in the container uncovered for about 4 hours or overnight. The cookies store well at room temperature for a couple of days.
Enjoy with a cup of hot tea or coffee!
A super easy cookie recipe that will make your taste buds dance!Crunchy at first, before they’re assembled, but soften once they absorb the jam filling. Either way, they are so delicious and bursting with raspberry flavor!
- 3 cups (360 g) – organic all-purpose flour + ¼ (30 g) cup for dusting
- 1 cup (96 g) – almond flour
- ½ tsp. – baking powder
- ¼ tsp. – sea salt
- 8 oz. (226 g) – unsalted butter [softened at room temperature]
- 1 cup (200 g) – organic sugar
- 1 - large egg (I used home egg)
- 1 tsp. – pure vanilla extract
- ½ tsp. – almond extract
- Powder sugar for dusting
- Raspberry jam for filling
- 2.5 ” 6.3 cm in size - Biscuit or cookie cutter
- Mini star or diamond cookie cutter
-
Measure out and sift all-purpose and almond flour into a medium bowl. Add salt and baking powder. Using hand whisker mix well until all the ingredients combine.
-
Beat softened butter and sugar together for a minute scrape the sides of a mixer bowl in between mixing.
-
Then add an egg, pure vanilla, almond extract, and mix once more.
-
Finally, add flour mixture in 2 addition and mix well for a minute or until the dough comes together.
-
Transfer the dough onto the floured working surface and knead it into a small log. Split the dough into 2 portions making one piece smaller than the other. Flatten both of the pieces into a disc. Wrap them into plastic food wrap and refrigerate for an hour.
-
Preheat the oven to 350 F (180 C). After the dough hardened a bit after chilling remove the plastic wrap, dust the working surface with flour and gently roll out the smaller disc dough roughly ⅛” (0.5 cm) thick, dusting with extra all-purpose flour if necessary while rolling. Using a biscuit cutter, cut out circles and gently place them onto a large baking sheet lined with parchment paper.
-
After placing the cut-out cookies onto a large baking sheet cut out the middle of the cookie using a mini star or diamond cookie cutter (this step is important! That way you will not de-shape the cookie). Bake in preheat oven (not on convention setting; they burn fast or lower baking time if using a convection oven. P.S. I like to bake all my cookies with convention setting off) for 8 to 10 minutes or until the edges of the cookies are light golden in color.
-
While the first batch is baking, repeat the same instruction with the second piece of dough. Place them onto a second baking sheet lined with parchment paper and do not cut the middle of the cookie out inside. This will be the base for the sandwich Linzer cookie.
-
Remove from the oven and let the cookie cool for about 5 minutes before removing them onto a cooling rack.
-
Place the second sheet with cookies (not cut-out in the middle) and bake them a little longer for about 10 to 12 minutes or until the edges of the cookies are light golden in color.
-
While the second batch of cookies is baking remove the cut-out cookies from the pan onto a cooling rack and dust them with confections’ sugar well as much as you like.
-
Remove the second sheet of cookies from the oven, cool for 5 minutes then transfer them onto a cooling rack and let cool completely (do not dust the base of the cookie with confections sugar).
-
Place about half a tablespoon of raspberry jam in the middle of the base cookie, then place the cut-out cookie on top and gently press them together (the cookies are hard and crunchy after baking then they become soft after absorbing jam).
-
Store the cookies in the container uncovered for about 4 hours or overnight. The cookies store well at room temperature for a couple of days.
Love this Raspberry Almond Linzer Cookies Recipe? Please Save and Pin on Pinterest!
Love this Raspberry Almond Linzer Cookies Recipe? Please follow me on Instagram, Pinterest, and Facebook for more!
OMG, I love it.
The pictures are stunning.
Thank you for the recipe.
Thank you for the kind words! Enjoy the recipe!
Did you possible forget to include eggs in your recipe? I made the cookies but had to add eggs because the dough turn out very dry and didn’t not hold together.
Hi Valentina! Step 3 in the instructions says that you do add one large egg. The ingredient picture also shows one egg. The dough is kind of fragile compared to sugar cookie dough do to almond flour addition. But the taste and aroma almond flour adds is phenomenal! I hope this helps.
Hi, I have a question about the filling. I plan to make my own filling and I’m doing 2-3 varieties. The question is, about how much filling would you say you use for the 45 cookies?
Also, when you say yield is 45, you mean 45 cookie sandwiches, yes?
Thank you so much!
About 1 tsp. or enough for the jam not to leak out of the cookie. It depends on how big or small a cookie cutter you're going to use. Also, it depends how thick or thin you will roll out the dough. If you follow the recipe instructions, then yes, you'll get about 45 cookies. I hope this helps. Let me know how it goes!