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Classic Almond Linzer Cookies with Raspberry Jam

Close-up stack of two delicious linzer cookies filled with bright red raspberry jam and dusted with powdered sugar.
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Make these buttery, melt-in-your-mouth Linzer Cookies. This recipe features a tender almond shortbread base, a sweet raspberry jam filling, and a dusting of powdered sugar, making them perfect for holiday baking or gifting.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup almond flour
  • 1/4 teaspoon salt
  • 1/2 cup raspberry jam
  • 1/4 cup powdered sugar, for dusting

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg yolk, vanilla extract, and almond extract until combined.
  3. In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a soft dough. Do not overmix.
  5. Divide the dough in half. Wrap each half in plastic wrap and flatten slightly into a disk. Chill the dough for at least 1 hour.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness.
  8. Use cookie cutters to cut out shapes. Cut half of the shapes with a small cutout in the center (like a circle or star) to create the tops.
  9. Place the solid cookies and the cutout tops onto the prepared baking sheets.
  10. Bake for 10 to 12 minutes, or until the edges are lightly golden. Let cool completely on the baking sheets for 5 minutes before transferring to a wire rack to cool fully.
  11. Once cooled, spread about 1 teaspoon of raspberry jam onto the flat bottom cookies.
  12. Dust the cutout tops generously with powdered sugar.
  13. Gently place a dusted top cookie onto the jam-covered bottom cookie to create a sandwich.
  14. Serve these elegant small cakes immediately or store them in an airtight container.

Notes

  • For a richer almond flavor, you can substitute 1 tablespoon of the all-purpose flour with an additional tablespoon of almond flour.
  • If you prefer a different flavor, substitute the raspberry jam with apricot preserves, lemon curd, or cookie butter.
  • These jam sandwich cookies taste better the next day as the jam softens the buttery almond shortbread slightly.
  • If the dough becomes too soft while cutting, return it to the refrigerator for 15 minutes.

Nutrition

Find it online: https://rosatasty.com/best-linzer-cookies-melt-in-mouth-recipe/