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Raspberry Linzer Cookies

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Delight in these classic Raspberry Linzer Cookies, featuring buttery almond-spiced dough sandwiched with sweet-tart raspberry jam for a perfect balance of flavors and textures.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 cup almond flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 cup raspberry jam
  • Powdered sugar, for dusting

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Add the egg yolks, vanilla extract, and almond extract; mix until combined.
  3. In a separate bowl, whisk together all-purpose flour, almond flour, salt, cinnamon, and baking powder.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
  5. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll out one dough disk on a lightly floured surface to about 1/8 inch thickness.
  8. Using a round cookie cutter, cut out cookies. From half of the cookies, cut a smaller shape (heart or circle) in the center to create a window.
  9. Transfer cookies to baking sheets. Repeat with remaining dough.
  10. Bake cookies for 10–12 minutes or until edges are lightly golden. Allow to cool completely on wire racks.
  11. Spread raspberry jam on whole cookies and sandwich with windowed cookies on top.
  12. Dust assembled cookies with powdered sugar before serving.

Notes

For extra flavor, try using homemade raspberry jam or substitute with other berry preserves. Store cookies in an airtight container for up to one week.

Find it online: https://milabites.com/raspberry-linzer-cookies/