Classic Raspberry Almond Linzer Cookies: Your Perfect Holiday & Valentine’s Day Treat
These elegant Linzer cookies, featuring a delicate almond shortbread dough and a vibrant raspberry jam filling, are an absolute must-have for any festive gathering. Whether it’s the holiday season or a special Valentine’s Day celebration, a plate of these exquisite sandwich cookies will undoubtedly bring joy and a touch of sweetness to your table. Their delightful balance of buttery texture and fruity tang makes them irresistible!
Linzer cookies, with their signature peek-a-boo jam centers, boast a rich and fascinating history rooted in Austrian culinary traditions. They are directly inspired by the famous Linzer Torte, a much older pastry that originates from Linz, Austria. This delectable torte is characterized by its rich, buttery, nut-based crust and a decorative lattice top over a luscious jam filling. Linzer cookies ingeniously capture the essence of this grand torte in a more manageable, bite-sized form, making them a popular choice for home bakers and dessert lovers worldwide.
Traditionally, these charming cookies are a staple during Christmas festivities, gracing holiday cookie platters with their festive appearance and sweet flavor. However, their heart-shaped variations also make them an ideal and heartfelt treat for Valentine’s Day, symbolizing love and warmth. While the process of making Linzer cookies involves a few key steps—primarily chilling the dough to perfection, then carefully rolling and cutting it—the recipe itself is surprisingly straightforward. The extra effort ensures a tender, flaky cookie that holds its shape beautifully and melts in your mouth.
This particular Linzer cookie recipe highlights the wonderful combination of a rich almond flour dough with a bright, tangy raspberry jam. The almond flour contributes a tender crumb and a subtle nutty flavor that perfectly complements the fruit. While raspberry jam is a classic choice, don’t hesitate to unleash your creativity! You can easily experiment with an array of different fillings and flavors to tailor these beautiful cookies to your personal taste or the occasion.
Essential Ingredients for Perfect Linzer Cookies
At its heart, a Linzer cookie is an exquisite buttery almond shortbread cookie, elevated by a sweet and tangy jam filling. Let’s delve deeper into the key ingredients that ensure these traditional cookies turn out perfectly every time. Paying attention to these details will make all the difference in achieving the desired texture and flavor.
- All-purpose flour: Accurate measurement of flour is crucial for cookie success. Avoid scooping the flour directly from the bag with your measuring cup, as this compacts it, leading to an excess amount. Instead, gently spoon the flour into your measuring cup and then level it off with a straight edge. This method ensures a lighter, more precise measurement, preventing dry, crumbly dough and tough cookies.
- Almond flour: For the best results in these Linzer cookies, always opt for blanched almond flour. Blanched almond flour has had its skins removed before being ground, resulting in a finer texture and a lighter color that contributes to the elegant appearance of the cookies. It also creates a more tender crumb compared to unblanched almond flour. You can typically find this essential ingredient in the baking aisle of most well-stocked grocery stores.
- Baking powder: Just a mere ½ teaspoon of baking powder plays a vital role. It acts as a leavening agent, providing a slight lift to the cookies, preventing them from becoming too dense and ensuring a wonderfully delicate, melt-in-your-mouth texture. It’s subtle but important for the overall lightness.
- Lemon Zest: While listed as optional, incorporating the zest of one medium lemon is highly recommended. This simple addition introduces a bright, fresh citrus note that beautifully enhances the sweetness of the almond dough and provides a lovely counterpoint to the rich raspberry jam. It truly elevates the flavor profile, adding a sophisticated touch without making the cookies taste overtly lemony.
- Unsalted Butter: Ensure your unsalted butter is softened to room temperature. This is crucial for properly creaming it with sugar, creating an airy base for the dough that results in tender cookies. Room temperature butter incorporates more easily and evenly, preventing lumps.
- Granulated Sugar: Beyond sweetness, sugar contributes to the cookies’ delicate crispness and aids in browning.
- Large Egg: Like butter, the egg should be at room temperature. It acts as a binder, helping to emulsify the dough and contribute to its structure and richness.
- Pure Vanilla Extract: A good quality vanilla extract adds a warm, aromatic depth that rounds out the flavors of the almond and butter, enhancing the overall deliciousness of the cookies.
- Raspberry jam: Since the jam filling is a prominent feature and arguably the “star” of these Linzer cookies, selecting a good-quality jam is paramount. A high-quality jam will offer superior flavor and a better texture. Many bakers, myself included, find brands like Bonne Maman raspberry jam to be excellent choices due to their intense fruit flavor and desirable consistency. If you prefer a smoother filling, consider a seedless raspberry jam.
Step-by-Step Guide: How to Make Exquisite Linzer Cookies
Crafting these beautiful Linzer cookies is a rewarding process, and with these detailed steps, you’ll achieve perfect results. Even if you don’t have specialized baking tools, you can still make this recipe work with a bit of creativity! A smooth bottle can substitute for a rolling pin, and a jar lid can stand in for a round cookie cutter. The key is consistency and patience.
- Prepare your dry ingredients: In a spacious mixing bowl, meticulously whisk together the all-purpose flour, blanched almond flour, baking powder, and salt. Whisking ensures these dry ingredients are thoroughly combined and evenly distributed, preventing pockets of leavening or salt in your finished cookies. Once mixed, set this bowl aside.
- Cream the butter and sugar: In a separate large mixing bowl, preferably using an electric mixer, beat together the softened unsalted butter and granulated sugar. This process should take approximately 1 to 2 minutes. Unlike some cookie recipes that require the mixture to be light and fluffy, here, you’re aiming for just “well combined.” The mixture should be smooth and pale, but not necessarily aerated to a significant degree.
- Incorporate the wet ingredients: To the creamy butter-sugar mixture, add the room-temperature large egg, the vibrant lemon zest, and the pure vanilla extract. Continue mixing until these ingredients are fully incorporated into the butter mixture, ensuring a homogenous blend that provides both moisture and a burst of flavor.
- Combine wet and dry mixtures: Gradually add the whisked dry ingredients to the wet mixture. Mix on low speed until just combined. At first, the dough may appear somewhat crumbly and loose, but resist the urge to add more liquid. Continue mixing gently, and you’ll notice the dough slowly coming together to form a smooth, cohesive ball. If needed, a sturdy rubber spatula can help gather the dough and work it together. Avoid overmixing, as this can develop the gluten too much, leading to tough cookies.
- Prepare and roll out the dough: Divide the freshly made dough into two equal halves. Take one half and place it between two large sheets of parchment paper that have been lightly floured. Using your hands, gently flatten the dough slightly. Then, with a rolling pin, roll the dough evenly to a thickness of approximately ¼ inch. Rolling between parchment paper prevents sticking and ensures a uniform thickness, which is critical for even baking. Repeat this process with the second half of the dough.
- Chill the dough: Once both pieces of dough are rolled out between their parchment paper sheets, carefully transfer them to a baking sheet. Place the baking sheet with the dough into the refrigerator to chill for a minimum of two hours. This chilling period is a non-negotiable step. It allows the butter within the dough to firm up, preventing the cookies from spreading excessively during baking and helping them maintain their crisp, defined shapes.
- Preheat your oven: Set your oven to 350ºF (180°C). While the oven preheats, line two to three large baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes for easy cleanup.
- Cut out the cookies: After the chilling period of at least 2 hours, retrieve both pieces of dough from the refrigerator. Remove the top layer of parchment paper. Using your preferred 2-inch cookie cutter (round, fluted, or heart-shaped), cut out as many dough circles as possible. Carefully transfer these cut-outs to your prepared baking sheets, spacing them about 2 inches apart. Gather any dough scraps, gently re-roll them (flouring as needed), and cut out additional cookies until all dough is used.
- Create the signature centers: This is a critical step for the classic Linzer look. Using a smaller cookie cutter (or even the back of a piping tip), cut out a small circle or shape from the center of precisely half of your cookies. These will form the top halves of your sandwich cookies, revealing the jam. Do NOT cut centers from every cookie; the solid ones will be the base.
- Bake the cookies: Place the baking sheets into the preheated oven. Bake for approximately 10 to 12 minutes, or until the tops of the cookies appear set and the edges are delicately golden brown. Keep in mind that baking times can vary slightly; the cookies with the cutout centers often bake a minute or two faster than the solid ones due to their reduced mass.
- Cool completely: Once baked, remove the cookies from the oven. Allow them to cool on the baking sheet for 5 to 10 minutes to firm up slightly before attempting to move them. Then, carefully transfer the still-warm cookies to a wire rack to cool down entirely. It’s essential that the cookies are completely cool before proceeding to the next steps; otherwise, the jam will melt and slide off.
- Dust the top cookies with confectioners’ sugar: Once fully cooled, take only the cookies that have the small center cutouts and dust them generously with confectioners’ sugar using a fine-mesh sieve. Dusting at this stage, before assembly, creates a much cleaner and more professional-looking Linzer cookie. The sugar will adhere nicely to the cookie without getting into the jam.
- Fill with jam: Now, take the solid cookies (the ones without the center cutouts) and carefully spread about 1 teaspoon of your chosen raspberry jam onto the flat bottom surface of each. Spread it evenly, leaving a small border around the edge.
- Assemble the cookies: Gently take one of the confectioners’ sugar-dusted top cookies (with the cutout center) and carefully place it on top of a jam-filled bottom cookie, aligning the edges. Lightly press down to secure the two halves together. Repeat this process until all your Linzer cookies are assembled, showcasing their beautiful jam filling.
Exciting Filling Variations to Explore
While classic raspberry jam is undeniably delicious and traditional for Linzer cookies, their versatility allows for endless creativity in terms of fillings. Don’t limit yourself! Experimenting with different flavors can transform these lovely cookies, making them perfect for various tastes and occasions. Here are some delightful alternative fillings you might want to try, each offering a unique twist on the classic:
- Lemon Curd: For a bright, zesty, and refreshingly tangy flavor, lemon curd is an excellent choice. Its vibrant yellow color also makes for a cheerful contrast against the cookie.
- Dulce de Leche: If you’re craving something rich, sweet, and caramel-like, dulce de leche offers a luxurious and indulgent filling that pairs beautifully with the almond cookie.
- Salted Caramel Sauce: The sophisticated balance of sweet and salty from a homemade salted caramel sauce can add an irresistible gourmet touch to your Linzer cookies.
- Chocolate Ganache: For the chocolate lovers, a smooth, rich chocolate ganache provides a decadent and intense filling that’s sure to impress.
- Other Jam or Fruit Preserve Flavors: Beyond raspberry, consider apricot jam, strawberry preserves, cherry jam, or even a mixed berry blend. Each fruit brings its own unique sweetness and tartness, allowing you to customize your Linzer cookies to your heart’s content.
- Nutella: For a quick and universally loved option, a hazelnut chocolate spread like Nutella makes for a delicious and easy filling that kids and adults alike will adore.
Storage & Freezing Instructions for Lasting Freshness
To ensure your beautiful Linzer cookies remain delicious and fresh for as long as possible, proper storage is key. Here’s how to store them effectively, whether you plan to enjoy them within a few days or save them for a future treat:
Storing at Room Temperature: While you can store Linzer cookies in the refrigerator, it’s generally not necessary and can sometimes alter their texture. For optimal freshness and tenderness, I recommend storing your assembled Linzer cookies in an airtight container at room temperature. Placed on your kitchen counter, they will typically remain delightful for up to five days. It’s important to note that the cookies, especially the shortbread halves, will gradually soften over time as they absorb moisture from the jam filling. This natural process is part of their charm, but they are at their crispest shortly after assembly.
Freezing Instructions: Linzer cookies freeze exceptionally well, making them perfect for make-ahead baking. You can freeze them for up to 3 months without compromising their quality. To freeze, arrange the assembled cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or an airtight container, ensuring they are well-sealed to prevent freezer burn. When you’re ready to indulge, simply remove the desired number of cookies from the freezer and place them on the counter for several hours to thaw completely to room temperature before serving. They will be as delicious as freshly baked!
Pro Baking Tips for Flawless Linzer Cookies
Achieving bakery-quality Linzer cookies is easier with a few expert tips. Keep these in mind as you bake to ensure perfectly shaped, delicious, and beautifully presented treats:
- Creative Cutter Alternatives: If you don’t possess a tiny circular cutter specifically designed for the holes in the center of your cookies, don’t fret! A clever and effective substitute is the circular back of a piping tip. Simply press it firmly into the center of half your cut-out cookies to create the iconic window. Small bottle caps or even the end of a chopstick can also work in a pinch.
- Adjust Baking Times: It’s worth noting that the baking time can subtly differ depending on whether you’re baking full-circle cookies (the bottoms) or the cookies with the cutout centers (the tops). Generally, the cookies with the cutout centers tend to bake a minute or two faster because they have less mass. For best results, consider baking these two types on separate trays or keeping a close eye on them to prevent over-browning.
- Cooling is Crucial: Patience is a virtue when it comes to filling Linzer cookies. You absolutely must allow the cookies to cool completely before you even think about adding the jam to the centers. If the cookies are still warm, the jam will melt, become too runny, and inevitably slide off, creating a messy rather than elegant finish. Let them reach full room temperature on a wire rack before proceeding to assembly.
- Avoid Overmixing the Dough: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing can develop the gluten in the flour, resulting in tough, chewy cookies instead of the desired tender, crumbly shortbread texture.
- Maintain Dough Temperature: If your kitchen is warm and the dough becomes too soft while you’re cutting out shapes, don’t hesitate to pop it back into the fridge for 10-15 minutes to firm up again. This will make handling much easier and help maintain crisp edges.
- Even Dough Thickness: Strive for uniform dough thickness when rolling. This ensures that all cookies bake evenly and have the same delightful texture. Inconsistent thickness can lead to some cookies being underbaked and others overbaked.
More Delicious Cookie Recipes to Try!
If you’ve enjoyed baking these Linzer cookies, you’re in for a treat with these other fantastic cookie recipes that are perfect for any occasion. Expand your baking repertoire and discover new favorites:
- Soft Molasses Cookies: A cozy, spiced classic with a wonderfully chewy texture, perfect for cooler weather.
- Chocolate Crinkle Cookies: Rich, fudgy chocolate cookies with a distinctive powdered sugar crackle, a true crowd-pleaser.
- Snowball Cookies: Delicate, buttery, and melt-in-your-mouth pecan cookies rolled in powdered sugar, often a holiday favorite.
- Peanut Butter Blossoms: The iconic peanut butter cookies topped with a Hershey’s Kiss, a timeless delight.
- Oatmeal Raisin Cookies: A comforting and wholesome cookie, packed with chewy oats and sweet raisins.
Recipe Video
Linzer Cookies
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Ingredients
For the Dough
- 2 cups all-purpose flour spooned & leveled (250 grams)
- 1 cup blanched almond flour (100 grams)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened to room temperature (230 grams)
- ⅔ cup granulated sugar (135 grams)
- 1 large egg at room temperature
- Zest of 1 medium lemon optional, but recommended
- 2 teaspoons pure vanilla extract
- ½ cup raspberry jam (155 grams)
- 2 to 3 tablespoons confectioners sugar (15 to 23 grams)
Instructions
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To make the cookie dough: In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
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In another large mixing bowl using an electric mixer, beat the butter and sugar together for 1 to 2 minutes or until well combined. Mix in the egg, lemon zest, and vanilla extract until fully combined.
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Add the dry ingredients and mix until just combined, the cookie dough will be a little crumbly at first but will come together as you continue mixing it.
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Divide the dough in half. Place each half of the dough onto a large piece of parchment paper that is lightly sprinkled with flour. Flatten the dough just a bit with the palm of your hand and then place another large piece of parchment paper on top. Use a rolling pin to roll the dough to about ¼ inch thick, between the parchment paper. Repeat with the other half of the dough and two more pieces of parchment paper.
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Once both pieces of dough are rolled out between parchment paper, place onto a baking sheet and into the fridge to chill for at least 2 hours.
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Preheat the oven to 350°F (180°C). Line two to three large baking sheets with parchment paper or silicone baking mats and set aside.
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Remove the cookie dough from the fridge, then remove the top layer of the parchment paper and cut into 2-inch circles (or a similar consistent shape). Place 2 inches apart on the parchment-lined baking sheets. Re-roll any scrap pieces of cookie dough to cut out more cookies, flouring the surface and top of the dough as needed.
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In half of the round cut-out cookies, cut out a small circle (or shape) in the centers. Use a small cookie cutter, or even the circular back of a piping tip.
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Bake for 10 to 12 minutes, or until the tops of the cookies are set and the edges are lightly browned. Baking time will vary depending on if you’re baking the whole circle cookies or the pan with the cutout centers.
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Cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to finish cooling.
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To fill and assemble the cookies: Once the cookies have cooled, dust the center cutout cookies with powdered sugar. Set aside.
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Spread 1 teaspoon of jam onto the bottom of the solid cookies (without the center cutouts). Then, top each jam cookie with one of the confectioner-dusted cookies.
Notes
Freezing Instructions: Cookies will freeze well for up to 3 months in a freezer bag/container. Thaw to room temperature before serving.
Raspberry jam: I recommend using a good-quality jam like Bonne Maman raspberry jam.
Adapted from my Cut Out Sugar Cookie Recipe