These Easy Raspberry Almond Linzer Cookies are a delightful treat! With two almond-flavored cookies sandwiched together with sweet raspberry jam, they are simply delicious and lovely to share.
They’re like little hugs of sweetness! I always enjoy baking these during the holidays. They look fancy but are easy to whip up—plus, they’re a hit at any gathering!
Key Ingredients & Substitutions
Unsalted Butter: This adds richness to the cookies. You can use margarine if you’re looking for a dairy-free option, but butter gives the best flavor.
Granulated Sugar: Apart from regular sugar, you can experiment with brown sugar for a bit of molasses flavor or use coconut sugar for a healthier touch.
Almond Extract: This is key for that delightful almond flavor! If you’re allergic, vanilla extract is a good substitute, although it will change the overall flavor a bit.
All-Purpose Flour & Almond Flour: Both are essential for texture. If you need a gluten-free version, try a gluten-free all-purpose blend. Keep almond flour for a nutty taste which you can’t fully swap out.
Raspberry Jam: Feel free to swap with another fruit jam like strawberry or apricot, depending on your taste preference!
How Do I Make Sure My Cookies Have a Great Texture?
Achieving the perfect texture in your Linzer cookies relies on a few important techniques:
- Ensure your butter is softened. This helps create that fluffy batter. If it’s too hard, the cookies won’t spread nicely.
- Chill the dough! Once your dough is mixed, chilling it for at least an hour makes it easier to roll out and cut without sticking.
- Don’t overbake the cookies. They should be lightly golden but still soft when you take them out, as they will continue to firm up while cooling.
- Use powdered sugar for dusting; it adds an elegant touch and offsets the sweetness of the jam.
These tips will help you create delightful cookies that not only look fantastic but taste amazing too!
Easy Raspberry Almond Linzer Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure almond extract
- 2 cups all-purpose flour
- 1 cup almond flour (finely ground almonds)
- 1/4 teaspoon salt
- Raspberry jam or preserves (seedless preferred)
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 1 hour for chilling the dough, plus an additional 10 minutes for baking. So, you’ll need around 1 hour and 30 minutes from start to finish for these delightful cookies!
Step-by-Step Instructions:
1. Prepping the Ingredients:
First, preheat your oven to 350°F (175°C). This will make sure your oven is hot and ready for the cookies. Next, line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Creaming the Butter and Sugar:
In a large mixing bowl, use an electric mixer or a wooden spoon to cream together the softened butter and granulated sugar until it’s light and fluffy. This step is important for getting the right texture!
3. Adding the Egg and Flavor:
Beat in the egg and almond extract to the creamed mixture. Make sure everything is well combined, so the flavor is evenly distributed throughout the dough.
4. Mixing the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. This will help to combine the dry ingredients thoroughly before adding them to the wet mixture.
5. Forming the Dough:
Gradually mix the dry ingredients into the wet ingredients. Stir until a soft dough forms. Don’t overmix; you just want everything combined!
6. Chilling the Dough:
Divide the dough into two portions and wrap each portion in plastic wrap. Chill them in the refrigerator for at least 1 hour. This helps the cookies hold their shape during baking.
7. Rolling the Dough:
Once chilled, take out one portion of the dough and roll it out on a lightly floured surface. Aim for about 1/8-inch thickness so they bake nicely without being too thick.
8. Cutting the Cookies:
Using a scalloped round cookie cutter (about 2.5 inches wide), cut out cookie shapes. For half of these cookies, use a smaller heart-shaped cutter to cut out the center. This creates a pretty window for the jam!
9. Baking the Cookies:
Place the cookies onto the prepared baking sheets about 1 inch apart. Repeat the rolling and cutting process with the second portion of dough. Then, bake cookies for 8-10 minutes, or until the edges are lightly golden. Let them cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
10. Assembling the Cookies:
Once your cookies have cooled, spread a small spoonful of raspberry jam on the bottom (solid) cookies. Top each jam-spread cookie with a cookie that has the heart cut-out on top. Press gently to sandwich them together.
11. Dusting with Sweetness:
Before serving, dust the assembled cookies generously with powdered sugar for a charming finish. Enjoy your lovely raspberry almond linzer cookies!
These tender, fragrant almond cookies filled with sweet raspberry jam are perfect for gift-giving or as a delightful treat during tea time. Enjoy!
Can I Substitute the Almond Flour?
Yes! If you prefer, you can use an equal amount of all-purpose flour instead of almond flour for a different texture. However, almond flour adds a lovely nutty flavor that is characteristic of Linzer cookies.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking!
What Can I Use Instead of Raspberry Jam?
Feel free to use any other fruit jam or preserves that you like! Strawberry, apricot, or even cherry can work well. Just make sure that the jam is thick enough to not run out of the cookies when assembled.
Can I Make the Dough in Advance?
Absolutely! You can make the dough a day ahead and keep it wrapped tightly in the fridge. Just let it sit at room temperature for about 10 minutes before rolling it out to make it easier to work with.
