Linzer Cookies Raspberry Almond (Printable)

Buttery almond cookies layered with sweet raspberry jam and dusted with powdered sugar.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup finely ground blanched almonds (almond flour)
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 3/4 cup unsalted butter, softened
06 - 2/3 cup powdered sugar
07 - 1 large egg yolk
08 - 1 teaspoon pure vanilla extract
09 - 1/2 teaspoon grated lemon zest

→ Filling & Finishing

10 - 3/4 cup seedless raspberry jam
11 - 1/4 cup powdered sugar, for dusting

# How-To:

01 - Whisk together flour, almond flour, cinnamon, and salt in a medium bowl. Set aside.
02 - Beat the softened butter and powdered sugar in a large bowl until light and creamy.
03 - Add egg yolk, vanilla extract, and lemon zest; beat until thoroughly combined.
04 - Gradually add dry ingredients to the wet mixture, mixing gently until dough forms.
05 - Divide dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least one hour.
06 - Heat oven to 350°F and line two baking sheets with parchment paper.
07 - On a floured surface, roll one dough disk to 1/8 inch thickness.
08 - Use a 2-inch round or fluted cutter to cut out whole cookies and place half on baking sheets.
09 - With a smaller 1-inch cutter, cut centres out of remaining cookies to create windowed tops.
10 - Re-roll scraps as necessary to cut additional cookies.
11 - Bake cookies for 10 to 12 minutes until edges are lightly golden. Cool on pan 2 minutes, then transfer to wire racks to cool completely.
12 - Once cooled, dust the top cookies with powdered sugar.
13 - Spread one teaspoon raspberry jam on each bottom cookie and place sugared tops over them.
14 - Let cookies rest for at least 30 minutes before serving to allow jam to set.

# Expert Advice:

01 -
  • They're elegant enough for guests but honestly just as good eaten alone with coffee.
  • The combination of buttery dough, tart jam, and that delicate lattice creates pure theater on a plate.
02 -
  • Don't skip the chill time—I once tried to shortcut it and ended up with cookies that spread into each other and lost all their delicate shape.
  • The jam will seep slightly into the butter, especially in warm kitchens; that's not a failure, it's character.
03 -
  • If your dough cracks when you roll it, it's too cold; let it sit on the counter for five minutes and try again.
  • Use a bench scraper or dough cutter to cleanly separate each cookie from the work surface—this prevents stretching and misshaping.
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