Raspberry Almond Linzer Cookies are tiny treats that are sure to brighten your day! They have a delicious buttery base, a sweet raspberry filling, and a hint of almond flavor.
They’re like little hugs of joy! When I bake these, the house smells heavenly, and I can’t resist sneaking a few before sharing. Trust me, they’re hard to beat!
Key Ingredients & Substitutions
Unsalted Butter: This is key for a rich flavor. You can use salted butter in a pinch; just skip the added salt in the recipe.
Granulated Sugar: For classic sweetness, granulated sugar works perfectly. You could use coconut sugar for a slightly different flavor, but it may change the color of the cookies.
Almond Extract: This adds a wonderful nutty flavor. If you’re allergic, use extra vanilla extract or substitute with a few drops of orange or lemon extract.
Ground Almonds: Almond meal adds texture and flavor. If you don’t have it, finely chopped nuts or even sunflower seed meal could work as a substitute.
Raspberry Jam: Choose seedless jam for a smoother look. Any berry jam can work too, like strawberry or cherry, if you want to mix it up!
How Do I Get the Cookies to Hold Their Shape When Baking?
To ensure your cookies keep their shape, chill the dough before rolling it out. This makes it easier to handle and helps the cookies maintain their form as they bake. Here’s what to do:
- After mixing the dough, shape it into a disk and wrap it tightly in plastic.
- Refrigerate for at least 1 hour or until firm—that’s the crucial step!
- When rolling out, keep your surface lightly floured and don’t roll too thin.
Another tip is to bake in batches. This way, the dough stays cold, and you’ll have perfectly shaped cookies every time!
Raspberry Almond Linzer Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 1 cup finely ground almonds (almond meal)
- 1/4 tsp salt
For the Filling and Topping:
- 1 cup raspberry jam (seedless or regular)
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful recipe will take about 1 hour and 15 minutes in total. This includes around 15 minutes for prep, an hour to chill the dough, and about 10-12 minutes for baking. Let’s get baking!
Step-by-Step Instructions:
1. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This aerating step is essential for lovely cookies!
2. Add the Flavors:
Next, mix in the vanilla extract and almond extract until everything is well combined. You’ll start to smell that lovely almond scent!
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt. Mixing the dry ingredients separately will help distribute the almond meal evenly in the dough.
4. Make the Dough:
Gradually add the dry ingredients into the butter mixture, stirring just until a dough forms. Be careful not to overmix; you want it just combined!
5. Chill the Dough:
Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. This step helps the cookies hold their shape while baking!
6. Prepare for Baking:
Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper. It’s time to roll out the dough!
7. Roll Out the Dough:
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Keep the surface floured to prevent sticking!
8. Cut Out Cookies:
Using a fluted round cookie cutter (around 2 to 2.5 inches in diameter), cut out whole cookies. Then, use a smaller fluted cutter to cut a center window in half of the cookies. Go ahead and make some pretty shapes!
9. Bake:
Place your cut-out cookies onto the prepared baking sheets, spacing them about 1 inch apart. Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden.
10. Cool:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to wire racks to cool completely. Patience is key!
11. Assemble the Cookies:
Spread a teaspoon of raspberry jam onto each whole cookie. Top each jam-covered cookie with one of the cookies that have the cut-out center to form a delightful sandwich.
12. Dust and Serve:
Finally, lightly dust the tops of the cookies with powdered sugar before serving. They’re now ready to be enjoyed!
These Raspberry Almond Linzer Cookies pair perfectly with a cup of tea or coffee, making them a delightful treat for any occasion!
Can I Substitute the Raspberry Jam?
Absolutely! While raspberry jam is traditional, you can use any fruit jam you prefer, such as apricot, strawberry, or blackberry. Just make sure it’s smooth for easy spreading!
How to Keep These Cookies Fresh?
Store the cookies in an airtight container at room temperature for up to a week. If you have leftovers, it’s best to keep them separated with parchment paper to prevent sticking.
Can I Freeze the Cookie Dough?
Yes, you can! Wrap the dough tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw it in the fridge overnight before rolling out and baking.
What If My Dough is Too Sticky?
If your dough feels overly sticky while rolling, sprinkle a little more flour on your work surface and the dough. Just remember not to add too much flour, or the cookies may become tough!