These Easy Raspberry Almond Linzer Cookies are a sweet delight! Made with buttery almond dough and filled with tart raspberry jam, they are perfect for any occasion.
How can you resist these cute little treats? They are both pretty and delicious! I love serving them with a cup of tea or coffee for a cozy snack. ☕️😋
Key Ingredients & Substitutions
Butter: Unsalted butter adds richness and allows you to control the saltiness. If you’re short on butter, you can use coconut oil for a dairy-free option, but the texture might be slightly different.
Granulated Sugar: This sweetens the cookies and helps them get a nice, crisp texture. Brown sugar can be used instead for a deeper flavor, but the cookies might be softer.
Almond Extract: This flavoring is key to the cookie’s identity. If you don’t have almond extract, you could use vanilla extract, but it will change the flavor profile a bit.
Ground Almonds: These bring a great texture and flavor. If you can’t find almond meal, you can pulse slivered almonds in a blender until finely ground. Alternatively, use pecans or hazelnuts for a different nutty taste.
Roseberry Jam: I like using high-quality seedless raspberry jam for its smooth texture. You can substitute with any berry jam, like strawberry or blackberry, if preferred.
How Do You Roll and Cut Perfect Cookies?
Rolling and cutting the dough might seem tricky, but with the right technique, you’ll get perfect shapes every time! Here’s how to do it:
- After chilling the dough, make sure your surface and rolling pin are lightly floured to prevent sticking.
- Roll out the dough evenly to about 1/4 inch thick. If it’s too thick, the cookies won’t bake properly, and if it’s too thin, they might break.
- Use a sharp, clean cookie cutter to cut out shapes. Press down firmly and wiggle slightly to ensure a clean cut.
- For the cookies with cutouts, be sure to place the cut-outs on a separate baking sheet to keep them organized.
By following these tips, your cookies will have beautiful edges and be evenly baked. Enjoy the soothing aroma of baking in your kitchen!
Easy Raspberry Almond Linzer Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure almond extract
- 2 cups all-purpose flour
- 1/2 cup finely ground almonds (almond meal)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup seedless raspberry jam (or your favorite raspberry preserves)
- Powdered sugar, for dusting
How Much Time Will You Need?
The total time for this recipe is about 2 hours, which includes 1 hour for chilling the dough. You’ll spend about 30 minutes prepping and baking the cookies, and then just a little time for cooling and assembling them. Perfect for a fun afternoon in the kitchen!
Step-by-Step Instructions:
1. Cream the Butter and Sugar:
In a large bowl, use a hand mixer or a wooden spoon to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This will take about 2-3 minutes. Be sure to scrape down the sides of the bowl to make sure everything is well mixed.
2. Add Egg and Almond Extract:
Next, beat in the egg and almond extract until everything is well combined. It should be smooth and consistent in texture.
3. Mix Dry Ingredients:
In another bowl, whisk together the all-purpose flour, ground almonds, salt, and baking powder. This helps to evenly distribute the ingredients and avoid lumps.
4. Combine Wet and Dry Mixtures:
Gradually mix the dry ingredients into the wet mixture. Stir until a smooth dough forms. It might be a little sticky, but that’s okay! Once mixed, wrap the dough in plastic wrap and refrigerate for about 1 hour, or until it’s firm.
5. Preheat the Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
6. Roll Out the Dough:
On a lightly floured surface, roll out the refrigerated dough to about 1/4 inch thick. Try to roll it evenly to ensure the cookies bake uniformly.
7. Cut the Cookies:
Using a scalloped edge cookie cutter (about 2 inches in diameter), cut out an even number of cookies from the rolled dough. For half of these cookies, use a smaller heart-shaped cutter to cut out the center, creating a cute fillable shape.
8. Bake the Cookies:
Place the whole cookies and the cutout-top cookies on the prepared baking sheets. Bake in your preheated oven for about 10-12 minutes, or until the edges are lightly golden. Once baked, cool completely on a wire rack.
9. Assemble Your Cookies:
Once the cookies are completely cooled, spread about 1 teaspoon of raspberry jam on the flat side of each whole cookie. Take the cookies with the cut-out tops and dust them lightly with powdered sugar.
10. Finish and Serve:
Gently sandwich each jam-spread cookie with a cutout-top cookie. Now they’re ready to serve! Enjoy your delightful raspberry almond Linzer cookies with family and friends.
These cookies are perfect for gifting or serving at tea time. The almond flavor and raspberry jam create a lovely aroma and taste, with a pretty powdered sugar finishing touch!
Can I Use a Different Jam?
Absolutely! While raspberry jam pairs nicely with the almond flavor, feel free to use any berry jam you prefer, such as strawberry or blueberry. Just make sure it’s seedless for a smoother texture.
How Should I Store the Linzer Cookies?
Store your cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, they can be frozen. Just layer them with parchment paper and place them in an airtight container, where they can be frozen for up to three months.
Can I Make the Dough in Advance?
Yes! You can prepare the dough ahead of time. Just wrap it tightly in plastic wrap and refrigerate it for up to three days. When ready to bake, simply let it sit at room temperature for about 10-15 minutes before rolling out.
What Can I Substitute for Ground Almonds?
If you don’t have ground almonds, you can use finely chopped or ground hazelnuts or pecans for a different nutty flavor. Alternatively, if you need to avoid nuts, you can substitute it with an equal amount of additional all-purpose flour.
