These cute raspberry almond Linzer cookies are a sweet treat that’s hard to resist! With a crunchy almond base and a tasty raspberry center, they look as good as they taste.
Making them is a fun way to impress friends! I love to sprinkle them with powdered sugar to make them extra special. Plus, who doesn’t enjoy a cookie that’s like a little hug for your tastebuds? ❤️
Key Ingredients & Substitutions
Unsalted Butter: Always use softened unsalted butter for a creamy texture. If you’re in a pinch, you can use salted butter but cut back on added salt in the recipe.
Granulated Sugar: This sweetener helps achieve that perfect crunch. If you want a healthier alternative, consider using coconut sugar, but remember it might change the flavor slightly.
Almond Extract: This adds a lovely nutty flavor. If you can’t find it, vanilla extract works well too, although the taste will be different. For nut allergies, try using orange or lemon zest instead.
Almond Flour: Ground almonds give these cookies great texture. If you’re allergic to nuts, use more all-purpose flour, but note that the flavor will change.
Raspberry Jam: Choose seedless jam for a smooth filling. If raspberry is unavailable, any berry jam or even lemon curd can work. Just make sure it’s thick enough to hold the cookies together.
How Do I Achieve the Perfect Cookie Texture?
Creating a perfect Linzer cookie takes some special techniques, especially when it comes to rolling and baking:
- Chill the dough! This prevents it from becoming too sticky and helps the cookies hold their shape during baking.
- Use a light touch when rolling out the dough. This helps stay tender while ensuring even thickness, which is essential for uniform baking.
- Keep an eye on the baking time. Cookies should be lightly golden at the edges but not too brown. Over-baking can make them hard.
- Let them cool completely before assembling. This prevents the jam from melting and running, keeping the cookies pretty!
- Have fun with the heart shapes! It’s okay if they aren’t perfect; homemade treats are all about charm!
Easy Raspberry Almond Linzer Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons almond extract
- 2 cups all-purpose flour
- 1 cup almond flour (ground almonds)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup raspberry jam (seedless preferred)
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful cookie recipe takes about 20 minutes for preparation and about 12 minutes for baking time. However, don’t forget to include at least 1 hour for chilling the dough. So, in total, you’re looking at around 1.5 hours to whip these up!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line your baking sheets with parchment paper to prevent cookies from sticking.
2. Cream the Butter and Sugar:
In a large bowl, use a mixer to cream together the softened butter and granulated sugar. Beat until the mixture is light and fluffy, which should take about 2-3 minutes. This step is important for the texture of your cookies!
3. Add Egg and Almond Extract:
Next, add in the egg and almond extract. Mix well until everything is combined smoothly. You should have a creamy mixture at this stage!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, almond flour, salt, and baking powder. This ensures that the leavening agent is evenly distributed throughout your dough.
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the butter mixture, stirring until a soft dough forms. You can switch to a spatula or your hands if needed, but make sure not to over-mix!
6. Chill the Dough:
Divide the dough into two equal disks, wrap each disk in plastic wrap, and refrigerate for at least 1 hour. This chilling time helps the cookies hold their shape while baking.
7. Roll Out the Dough:
Once chilled, take one disk out of the fridge and place it on a lightly floured surface. Roll the dough out to about 1/4 inch thickness, making sure it doesn’t stick.
8. Cut Out Cookies:
Using a scalloped round cookie cutter, cut out an even number of cookies. For half of the cookies, use a smaller heart-shaped cutter to create a window effect.
9. Bake the Cookies:
Place the cut-out cookies on the prepared baking sheets and bake in the preheated oven for 10-12 minutes. Look for lightly golden edges as a sign they’re ready!
10. Cool the Cookies:
After baking, allow the cookies to cool on the baking sheet for about 5 minutes, and then transfer them to a wire rack to cool completely. Patience here is key!
11. Assemble the Cookies:
Spread a teaspoon of raspberry jam on each solid cookie. Don’t go overboard—too much jam can make them messy! Then, place a cookie with a heart cut-out on top to create a lovely sandwich.
12. Finish with Powdered Sugar:
Finally, dust the top of your assembled cookies generously with powdered sugar. This adds a beautiful finish and makes them look extra special!
13. Enjoy!
Serve your delicious raspberry almond Linzer cookies to friends or keep them all to yourself—no judgment here! Enjoy each delightful bite!
Can I Use a Different Jam for These Cookies?
Absolutely! While raspberry jam is traditional, you can substitute it with any flavor you like, such as strawberry, apricot, or even lemon curd. Just make sure the jam is thick enough to hold the cookies together.
Can I Make the Dough in Advance?
Yes! You can prepare the dough up to two days in advance, wrap it tightly in plastic, and refrigerate it. If you want to store it longer, freeze the wrapped dough for up to a month. Just remember to thaw it in the fridge before rolling it out!
What Should I Do If the Dough Is Too Sticky?
If your dough feels sticky when rolling it out, try adding a little more all-purpose flour to your work surface and the dough itself until it’s manageable. Chilling the dough longer can also help firm it up.
How Should I Store Leftover Linzer Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for about a week or freeze them for up to a month! Just be sure to separate layers with parchment paper to prevent sticking.