Raspberry Almond Linzer Cookies are sweet little treats that bring joy to every bite. Soft almond-flavored cookies are filled with tart raspberry jam, making them perfectly fruity!
These cookies are like tiny hugs for your taste buds! I love dusting them with powdered sugar before serving, giving them that fancy touch. Who can resist a cookie that looks this delightful? 😊
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key for creaming with sugar. If you’re out, you can use room temperature coconut oil or margarine, but the flavor won’t be as rich.
Almond Extract: This adds a lovely nutty flavor. If you don’t have it, try using more vanilla extract or a splash of hazelnut extract for a twist!
All-Purpose Flour & Almond Flour: The combination gives a great texture. You can swap all-purpose flour with whole wheat flour for a nuttier taste or gluten-free flour mix if needed.
Raspberry Jam: While raspberry is classic, feel free to substitute with other jams like strawberry or apricot, depending on your taste!
How Can I Ensure My Cookies Hold Their Shape When Baking?
One of the most important steps is chilling the dough. This helps prevent spreading. Make sure to refrigerate for at least an hour before baking.
- Roll out the dough on a lightly floured surface to about 1/8 inch thick.
- Cut out cookies and for the tops, make a center hole using a smaller cutter.
- Bake on parchment-lined sheets for 10-12 minutes; keep an eye on them so they don’t brown too much.
Let the cookies cool completely before adding jam and dusting with powdered sugar. This makes them easier to handle!
Raspberry Almond Linzer Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 3/4 cups all-purpose flour
- 1 cup almond flour (finely ground almonds)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
For the Filling:
- 3/4 cup raspberry jam (seedless or strained preferred)
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful recipe will take around 20 minutes for preparation, plus 1 hour for chilling the dough. After that, baking takes about 10-12 minutes, followed by cooling. Altogether, plan for about 1 hour and 40 minutes before you can enjoy them!
Step-by-Step Instructions:
1. Creaming the Butter and Sugar:
In a large bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed. Beat until the mixture is light and fluffy, which should take about 3-4 minutes. This adds air to your dough and gives it a lovely texture!
2. Adding the Egg and Extracts:
Beat in the egg, vanilla extract, and almond extract until everything is fully combined. Your batter will start to look smooth and creamy.
3. Mixing the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, almond flour, salt, and baking powder. This helps to evenly distribute the baking powder and salt throughout the flour, which is important for the right rise.
4. Combining Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Mix on low speed until everything is just combined. The dough should feel soft but firm enough to roll out. Don’t overmix, or your cookies might be tough!
5. Chilling the Dough:
Divide the dough into two equal portions, flatten each into a disk, and wrap them tightly in plastic wrap. Chill in the refrigerator for at least 1 hour. Chilling helps the cookies hold their shape while baking.
6. Preheating and Preparing the Oven:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This allows for easy cookie removal after baking.
7. Rolling Out the Dough:
On a lightly floured surface, roll out one dough disk to about 1/8 inch thickness. This is the perfect thickness for a tender cookie!
8. Cutting Out Cookies:
Using a fluted round cookie cutter (about 2.5 inches), cut out cookies and transfer them to your prepared baking sheets. For half of the cookies, use a smaller round cutter to cut out a center hole. This will create the top cookie that shows off the jam filling.
9. Baking the Cookies:
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges appear lightly golden. Keep an eye on them to prevent over-baking!
10. Cooling the Cookies:
Remove the cookies from the oven and allow them to cool completely on a wire rack. This step is crucial—don’t rush it or you may end up breaking the delicate cookies.
11. Assembling the Cookies:
Once cooled, spread about a teaspoon of raspberry jam onto the bottom halves of the cookies. Place the cookies with the cutout tops over the jam to form sandwiches. Press them gently to secure.
12. Dusting with Powdered Sugar:
Finally, generously dust the tops of the sandwich cookies with powdered sugar for that beautiful finish!
13. Storing the Cookies:
Store your Raspberry Almond Linzer Cookies in an airtight container at room temperature for up to 5 days, if they last that long! Enjoy them with a cup of tea or coffee for a perfect treat!
Can I Use Different Types of Jam for Filling?
Absolutely! While raspberry jam is traditional, you can use any flavor you like. Strawberry, apricot, or even mixed berry jams work wonderfully and can give a unique twist to your cookies.
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 longer, you can freeze them! Just ensure they’re well-wrapped to prevent freezer burn.
What Can I Substitute for Almond Flour?
If you don’t have almond flour, you can replace it with additional all-purpose flour. However, you’ll lose that lovely almond flavor and texture. For a nut-free option, try using coconut flour, but use it sparingly as it absorbs more moisture.
Why are My Cookies Spreading Too Much?
Cookies may spread if the dough is too warm or not chilled long enough. Ensure your dough is well-chilled before baking, and consider refrigerating the baking sheets for a few minutes if it’s a warm day!
