Raspberry Almond Linzer Cookies are adorable treats made with buttery almond dough and a sweet raspberry filling. They’re perfect for sharing or just enjoying with a cup of tea!
These cookies are a delight to make, especially when you see the jam peeking through the cutouts. Just remember to leave some for everyone, or you might end up eating them all! 😄
I’ve found that these cookies are easy to bake, and they look so pretty on a plate. They’re not just tasty; they’re a little work of art that makes any day feel special!
Key Ingredients & Substitutions
Unsalted Butter: This is critical for rich flavor. If you’re in a pinch, you could use salted butter, but just reduce the added salt by a pinch to balance it out.
Granulated Sugar: Regular white sugar works best for texture. You can substitute with coconut sugar for a slightly different taste, or use a sugar alternative if you’re looking for a lower calorie option.
Almond Extract: This adds a wonderful scent and flavor. If you don’t have almond extract, try using vanilla extract instead, but note that the flavor will differ a bit.
All-Purpose Flour & Almond Flour: These two flours create that perfect texture. For a gluten-free option, try using a gluten-free blend that includes almond flour as a base. Just make sure to check the ratios.
Raspberry Jam: While raspberry is traditional, feel free to swap it with any other fruit jam like apricot or strawberry, depending on your preference.
How Can I Get Flaky, Melt-in-Your-Mouth Cookies?
The secret to flaky and tender Linzer cookies lies in the mixing and chilling of the dough. Here’s how to achieve that perfect texture:
- Creaming Butter and Sugar: Beat until light and fluffy; this incorporates air into the mixture, making the cookies soft.
- Don’t Over-Mix: Once you combine dry and wet ingredients, mix just until they come together. Over-mixing can develop gluten and lead to tougher cookies.
- Chill the Dough: If your dough feels sticky, chilling it for about 30 minutes makes it much easier to roll out and cut shapes. This helps them keep their shape while baking too.
- Watch the Bake Time: Take them out when the edges are just lightly golden. The centers will continue to firm up as they cool.
With these tips and ingredient insights, your Raspberry Almond Linzer Cookies are sure to delight. Enjoy baking!
Raspberry Almond Linzer Cookies
Ingredients You’ll Need:
For the Dough:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure almond extract
- 2 cups all-purpose flour
- 1 cup almond flour (finely ground almonds)
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
For the Filling and Topping:
- 1/2 cup raspberry jam (seedless or strained if preferred)
- Powdered sugar, for dusting
- Optional: sliced almonds, for garnish or incorporation
How Much Time Will You Need?
This delightful recipe will take you about 20 minutes to prepare and approximately 10-12 minutes to bake. Don’t forget to let the cookies cool completely after baking, which will take another 20-30 minutes. In total, you’re looking at around 1 hour to make, cool, and finish these delicious cookies.
Step-by-Step Instructions:
1. Make the Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy—this will take about 3-5 minutes. Once that’s done, beat in the egg and almond extract until everything is well combined.
2. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, almond flour, salt, and baking powder. Make sure everything is mixed well to ensure an even distribution of the leavening agents.
3. Mix it Together:
Gradually add the dry ingredients to the butter mixture, stirring until a soft dough forms. If the dough feels too sticky or soft, don’t worry! Just wrap it in plastic wrap and chill for about 30 minutes to make it easier to roll out.
4. Roll & Cut the Cookies:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Once you’re ready, take the dough and roll it out on a lightly floured surface to about 1/4 inch thick. Cut out shapes using a fluted round cookie cutter that’s about 2 to 2.5 inches in diameter for the bases. For the tops, use a smaller round or flower-shaped cutter to cut out the centers, creating beautiful “windows” for the jam.
5. Bake Them:
Carefully place your cookie shapes onto the prepared baking sheets. Bake in the preheated oven for 10-12 minutes, or until the edges are just lightly golden. Once baked, let the cookies cool completely on a wire rack before assembling.
6. Fill and Assemble:
Once your cookies are cool, spread about a teaspoon of raspberry jam on each of the solid cookie bases. Gently press a cookie with a cut-out window on top of the jam-covered base to create a delightful sandwich.
7. Add the Finishing Touch:
Before serving, dust your finished cookies generously with powdered sugar. If you’re feeling fancy, you can also sprinkle some sliced almonds on top or fold them into the dough for an extra crunchy treat!
Now, enjoy your delightful and aromatic Raspberry Almond Linzer Cookies! Share them with friends or keep them all for yourself—we won’t tell! 😄
Can I Use Different Jam for the Filling?
Absolutely! While raspberry is traditional, you can easily substitute it with other fruit jams like strawberry, apricot, or even blackberry. Just make sure it complements the almond flavor!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them even longer, you can freeze them in a single layer, then transfer to a freezer-safe bag for up to 3 months. Just thaw them at room temperature before serving!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough a day in advance! Just wrap it tightly in plastic wrap and refrigerate. When you’re ready to bake, let it sit at room temperature for a few minutes before rolling it out for easier handling.
What if My Dough Is Too Sticky to Roll Out?
If your dough is sticky, don’t worry! You can chill it in the refrigerator for about 30 minutes, which will firm it up and make it easier to roll. If needed, dust your work surface and rolling pin with a bit of flour to prevent sticking.
