Raspberry Almond Linzer Cookies
Raspberry almond linzer cookies are the perfect combination of cute, delicate, and delicious. They’re made by sandwiching almond shortbread cookie cut-outs with raspberry jam, and they’re great for Valentine’s Day, Christmas, or any day of the year.
If you’re looking for an impressive cookie, these linzers are it! Not only do they taste amazing, but they’re beautiful and so special too.
The combination of almonds, lemon zest, and raspberry jam in these cookies are just wonderful, but also a little bit different and unique. If I need a treat for a holiday or special occasion like a bridal shower or birthday party, these linzer cookies are one of my favorite go-tos.
And as an added bonus, you can easily change the shape and even use a different flavor of jam or filling to create any look or flavor combo you like!
Table of Contents
- What are linzer cookies?
- Ingredients you’ll need
- How to make raspberry linzer cookies
- Substitutions and variations
- More cookie recipes
- Get the recipe
What are linzer cookies?
These linzer cookies are an adaptation of the linzer torte, a traditional dessert from Austria. The tart is composed of a pastry bottom flavored with ground nuts and lemon zest, a layer of fruit jam, and a lattice made from the same pastry. The cookies have many of the same ingredients and a similar flavor profile, but are just presented in a different way.
Ingredients you’ll need
How to make raspberry linzer cookies
- Make almond meal, if not using almond flour. If you are starting with almonds, you will need to pulse them in a food processor until uniformly finely ground. For best results, use slivered almonds instead of whole almonds or sliced almonds since they both still have the skin intact. Slivered almonds will produce a superfine pale almond meal once ground.
- Prepare cookie dough. Beat the butter and sugar with an electric mixer until light and creamy. Add egg, vanilla and almond extracts, and lemon zest and mixt until smooth. Finally, add the flour, almond flour and salt and mix until just incorporated.
- Chill cookie dough. Shape the dough into a disk, cover with plastic wrap and chill in the fridge for about an hour, or up to several days. The cookie dough also freezes very well, just be sure it’s double wrapped and sealed well.
- Roll out and cut into shapes. On a lightly floured surface, roll out the cookie dough with a rolling pin to about 1/4 inch thick. Use cookie cutters to make hearts or other desired shapes. On half of the cutouts, cut out a “window” on the inside of each. This is where the jam filling will show through, it looks so pretty!
- Bake. Place cutouts on a baking sheet pan lined with parchment paper and bake at 350°F for 12-14 minutes until edges are just barely turning golden. The cutouts with windows will bake for slightly less time.
- Fill with raspberry jam and top with powdered sugar. Let cool on a wire rack, then flip the cookies without windows upside down so they’re bottoms up and top with a small spoonful of raspberry jam filling. Dust the tops of the cookies with windows with powdered sugar and carefully place them on top of the jam filling (to not smudge the powdered sugar, handle by the edges).
- Enjoy! These cookies look their best served right away, but will keep in an airtight container on the counter for several days. You can also freeze baked, un-sandwiched cookies for up to a month in ziplock bags. Thaw before assembling.
baking tip:Tips for rolling out cookie dough
- Shape cookie dough into a disk about 1 inch thick before chilling. If necessary, shape into 2 disks.
- Let chilled dough rest at room temperature for about 15 minutes before rolling. This will make rolling easier and reduce cracking.
- Make sure your work surface is well floured to minimize sticking.
- While you roll out the dough, lift and turn it every now and then to make sure there is no sticking. Use a bench scraper if needed to unstick dough.
- Cut shapes as close together as possible to reduce scraps.
- Gather all scraps together and knead into a ball. Shape into a disk and chill for 20 minutes before re-rolling and cutting.
- If you’re worried about your cut cookies spreading in the oven, freeze on the sheet pan for 15 minutes before baking.
Substitutions and variations
These heart-shaped cookies are all dressed up for Valentine’s Day, but you can easily shape these cookies however you like. Cut into circles, squares, Christmas trees, stars, etc.
Other filling suggestions:
- Other preserves or jam such as blackberry, strawberry or apricot
- Lemon curd
- Chocolate ganache or Nutella
- Dulce de leche
More cookie recipes
Get the recipe
Raspberry Almond Linzer Cookies
- 1 cup (110 grams) slivered almonds , OR 1 cup (95 grams) almond flour
- 2 cups (240 grams) all-purpose flour
- ¼ teaspoon salt
- 1 cup (226 grams) unsalted butter , softened to room temperature
- ⅔ cup (130 grams) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 large egg
- Zest of 1 lemon
- Powdered sugar , for dusting
- ½ cup (170 grams) seedless raspberry jam , see Notes
- Pulse nut in a food processor until finely ground. If using almond flour, skip this step.
- Combine almonds with flour, and salt. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy. Add the egg, vanilla, almond extract, and lemon zest and mix until combined.
- Add the flour mixture and mix until just combined. Shape dough into a disk, wrap in plastic wrap and chill in the fridge for at least 1 hour and up to several days. You can also double wrap and store in the freezer for a month or more.
- When ready to make the cookies, preheat oven to 350° F. Line a sheet pan with parchment paper.
- Let the dough disk rest at room temperature for about 15 minutes. On a floured surface, roll out to ¼ inch thick. Use cookie cutters to cut dough into hearts or other desired shape. Use smaller cookie cutters to cut small "windows" into half of the cookies (this is where the jam will show through in the finished cookies).
- Place cookies on a baking sheet lined with parchment paper. It’s best to bake the cookies with the windows and those without on separate sheet pans for even baking. The ones with the windows will need slightly less time. Bake for 12-14 minutes or until edges just start to turn golden brown. Do not over bake.
- Let the cookies cool on a wire rack completely. Meanwhile, gently warm the raspberry jam if needed over low heat to a spreadable, lump-free consistency (if your jam is thin enough you can skip this step).
- Once the cookies are cooled, use a fine mesh strainer to sprinkle the top cookies (the ones with the windows) evenly with powdered sugar. Turn the bottom cookies over and pour a spoonful of jam onto each cookie, spreading it evenly. Careful not to smudge the powdered sugar, place a top cookie on top of the jam and press lightly to sandwich together.
- These cookies look their best served right away, but will keep in an airtight container on the counter for several days.
- Slivered almonds are preferred because the almond skins have been removed. Once ground, the almond meal is pale and very evenly finely ground.
- To remove seeds from jam, warm over low heat to thin it out. Then pass through mesh strainer and discard seeds.
- Adapted from Joy of Baking. This recipe was originally published February 2018.