These Easy Raspberry Almond Linzer Cookies are buttery and sweet, filled with tangy raspberry jam. Their cute shape and crunchy almond flavors make them irresistible!
Baking these cookies is like receiving a warm hug! I love how they look on a plate—perfect for sharing or keeping all to myself (no judgment here!). 😄
Making these cookies is simple and fun. I enjoy adding a dusting of powdered sugar on top for a little extra sweetness. Trust me, they won’t last long!
Key Ingredients & Substitutions
Unsalted Butter: This is key for a rich, buttery flavor. If you’re out of unsalted butter, you can use salted butter; just reduce the added salt in the recipe.
Almond Extract: It adds a delicious almond flavor. If you don’t have it, try vanilla extract, but the taste will be different. For a nut-free version, you can skip it altogether.
Almond Flour: This gives a nice texture. You can substitute it with finely ground regular flour, but you won’t get the same nuttiness. Ground pecans or hazelnuts are also great options, depending on your taste.
Raspberry Jam: I love using seedless jam for a smooth texture. If raspberry isn’t your favorite, feel free to use strawberry, apricot, or any other jam you like!
How Do You Achieve Perfectly Rolled Cookie Dough?
Rolling out the dough evenly is crucial for beautiful cookies. After chilling, take your disk and place it on a lightly floured surface. Here are some tips:
- Use a rolling pin, applying even pressure, to roll out to about 1/8-inch thickness.
- Keep flour handy to dust the surface and the rolling pin to prevent sticking.
- To keep the dough from getting too soft, roll out one disk at a time while keeping the other in the fridge.
- Use cookie cutters while the dough is cold for clean cuts.
These tricks will help ensure your cookies hold their shape while baking, making them adorable and delicious!
Easy Raspberry Almond Linzer Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 large egg yolk
- 2 cups all-purpose flour
- 1 cup almond flour (finely ground almonds)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup raspberry jam (seedless or strained preferred)
- Powdered sugar, for dusting
- Sliced almonds, for garnish (optional)
How Much Time Will You Need?
This delightful cookie recipe takes about 1 hour for preparation and chilling, plus an additional 10-12 minutes for baking. So, in total, you’ll need about 1 hour and 15 minutes, including cooling time. Perfect for a sweet afternoon treat or a wonderful dessert to impress your guests!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, your cookies bake evenly. Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Make the Dough:
In a large mixing bowl, beat together the softened butter and granulated sugar for about 3-4 minutes until the mixture is light and fluffy. This will give your cookies a nice texture!
Add the vanilla extract, almond extract, and egg yolk into the mixture and beat until everything is well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. This is important for ensuring that your cookies rise properly and have that delicious almond flavor.
4. Form the Dough:
Gradually add the dry ingredients to the wet mixture, mixing until just combined to form a dough. Be careful not to overmix, as this can make the cookies tough.
Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour. This step makes rolling out the dough much easier!
5. Roll & Cut the Dough:
On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Use a scalloped-edge cookie cutter to cut out shapes for the cookie bottoms.
Then, take a smaller heart-shaped cutter (or any shape you like) to cut out centers from an equal number of dough pieces for the cookie tops.
6. Bake the Cookies:
Place the cookies on your prepared baking sheets, leaving about 1 inch of space between each one. Bake them for about 10 to 12 minutes or until the edges are lightly golden.
7. Cool & Assemble:
Once out of the oven, let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, spread about 1 teaspoon of raspberry jam on each whole cookie (the bottoms). Place the cookie tops with the cut-out centers on top and gently press them together to sandwich the jam between.
8. Finish with Sugar & Garnish:
Dust the tops of your cookies generously with powdered sugar. For an extra touch, you can garnish with sliced almonds and fresh raspberries around the cookies if you’d like. They’re so pretty!
9. Storage:
Store any leftovers in an airtight container at room temperature for up to a week, though I doubt they’ll last that long!
Enjoy your buttery almond cookies filled with tangy raspberry jam—perfect for any occasion!
Can I Use Different Jams for This Recipe?
Absolutely! While raspberry jam is traditional, you can easily substitute it with your favorite jelly or jam, such as strawberry, apricot, or even lemon curd for a citrusy twist!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them; just separate layers with parchment paper and seal in a freezer-safe container for up to 3 months.
Can I Make the Dough in Advance?
Yes, you can make the dough in advance! Just wrap it well in plastic wrap and refrigerate for up to 3 days or freeze it for 1-2 months. Thaw in the fridge before rolling it out when you’re ready to bake.
What If My Dough Is Too Sticky?
If you find the dough is too sticky to roll out easily, add a tablespoon of flour at a time until it reaches a manageable consistency. Make sure to keep your work surface and rolling pin lightly floured as well!
