Raspberry Linzer Cookies
Buttery, nutty, and delicately spiced with cinnamon, Raspberry Linzer Cookies are the ultimate treat for any occasion. These gorgeous sandwich cookies feature tender, melt-in-your-mouth layers made from a combination of almond and all-purpose flours, giving them a subtly rich texture. Filled with sweet and tangy raspberry jam and finished with a dusting of powdered sugar, their iconic cutout design makes them as beautiful as they are delicious. Perfect for Christmas cookie trays, Valentine’s Day gifts, or an elegant tea party, these cookies are sure to impress. With just a touch of preparation and baking time, you’ll create a dessert that’s as delightful to look at as it is to eat!
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 150 grams granulated sugar
- 1.5 teaspoons vanilla extract
- 2 whole large egg yolks
- 240 grams all-purpose flour
- 90 grams almond flour
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 180 grams raspberry jam
- 30 grams powdered sugar (for dusting)
Instructions
In a large bowl, cream the butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the vanilla extract and egg yolks to the bowl, mixing until fully combined. Scrape down the sides of the bowl to ensure all ingredients are well incorporated.
In a separate bowl, whisk together the all-purpose flour, almond flour, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Do not overmix.
Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out one dough disk to about 1/8-inch thickness. Use a round cookie cutter (about 2 1/2 inches in diameter) to cut out cookies and place them on the prepared baking sheets about 1 inch apart.
Using a smaller round or decorative cutter (about 1 inch in diameter), cut a small shape out of the center of half the cookies. These will be the tops of your Linzer cookies.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Spread about 1 teaspoon of raspberry jam on the flat side of each solid cookie. Place the cookies with the cut-out center on top to form a sandwich.
Dust the tops of the assembled cookies with powdered sugar before serving.
Nutrition Facts
Calories |
3217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.0 g | 264% | |
| Saturated Fat | 117.1 g | 586% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 871 mg | 290% | |
| Sodium | 661 mg | 29% | |
| Total Carbohydrate | 315.2 g | 115% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 121.5 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 139 mg | 11% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 363 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
