Tender almond cookies, with a hint of cinnamon are sandwiched with raspberry jam and dusted with powdered sugar ….Raspberry Linzer Cookies will be the prettiest and tastiest cookie on your cookie tray!
Cookie baking is in full swing this holiday season! This year I am not as organized in my cookie baking. Usually I make a list of all the cookies I plan to bake and who I am going to bring them to. But this year, with so many ideas coming daily from Instagram and Pinterest, I am having a hard time making a list and sticking to it. I mean, EVERY day I see something new online and think, “Oh, those look amazing! I should make those!” What’s a girl to do? Just pick up the baking pace I guess!
Although there are HUNDREDS of new cookie recipes online and I want to try soooo many of them, I still stick to a few of my favorite recipes every year. These Raspberry Linzer Cookies are one of those tried and true recipes that I NEED to make! They are THAT good!
Have you heard of Linzer Cookies? They come from Linz, Austria, where the Linzer Torte originated. The Linzer Torte is an almond-based dough, which is wrapped around a currant preserves filling. Linzer cookies are a 19-century adaptation of the famous torte. They have a buttery, almond dough like the torte, but are usually filled with raspberry preserves.
The traditional Linzer Cookies recipe used blanched almonds that were ground into a flour. I usually grind almonds in the food processor. Not this year! It’s been a little hectic and with the availability of almond flour at most supermarkets, this year I adapted my recipe to use store-bought ground flour.
If you really want to amp up the flavor, you can go back to the traditional method, which is to toast the almonds in the oven, let them cool and then grind them into a flour. The toasted almond flavor is pretty amazing, but these are a really close second. Without the toasted almonds, the butter flavor shines through!
For the jam, choose a good quality raspberry jam, either with seeds or without. These Raspberry Linzer Cookies can be made ahead and frozen. But it’s best to freeze them in a single layer, so you don’t mess up the pretty powdered sugar dusting. Happy Baking!
Raspberry Linzer Cookies
- 1 cup butter, softened
- 3/4 cup sugar
- 1 teaspoon vanilla
- 2 egg yolks
- 1 cup almond flour
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- - powdered sugar for dusting
- 1/2 cup raspberry jam
In large bowl, beat butter and sugar until light and fluffy, scraping bowl often.
Add vanilla and egg yolks; beat 1 minute.
Sift together almond flour, salt, cinnamon and nutmeg. Add flour mixture to butter mixture and blend just until combined.
Form dough into 2 discs; wrap each in plastic wrap and chill at least 30 minutes.
Heat oven to 350 degrees F. On lightly floured surface, roll one disc of dough to 1/4-inch thickness. Using a 2-inch heart-shaped cookie cutter cut out cookies. Transfer cookies to parchment-lined baking sheet. Gather dough scraps and repeat. Chill cut out cookie shapes on pan for 10 minutes. (This helps cookies keep their shape).
Bake at 350 degrees F. for 10-14 minutes, until edges are just beginning to brown. Let cool 5 minutes on pan, then transfer to cooling rack.
Remove second disc of dough from refrigerator. To make the cookie tops, roll and cut as before. Using a very small cookie cutter, cut out the center of each cookie shape, creating peekaboo cutout for jam to show through when sandwiched with the bottoms.
Place cookie tops on parchment-lined baking sheet. Chill and bake as before. Allow cookie tops and bottoms to cool completely.
To assemble: Sift powdered sugar over all the cookies that have holes in the centers. Spread jam on remaining cookies, almost to the edge. Top each with sugar-dusted cookie.