Raspberry Linzer Cookies Recipe

Raspberry Linzer Cookies are a delightful treat that combines the rich flavor of almond flour with a sweet raspberry filling. These cookies are perfect for holiday gatherings and make a wonderful addition to your collection of Christmas desserts.

This recipe is simple to follow and results in beautifully layered cookies that are both visually appealing and delicious. They are sure to impress your family and friends during the festive season.

Classic Raspberry Linzer Cookies

These Raspberry Linzer Cookies feature a buttery almond dough filled with tart raspberry jam, sandwiched between two delicate cookie layers. The recipe yields about 24 cookies and takes approximately 1 hour to prepare and bake.

Ingredients

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

Instructions

Prepare the Dough: In a bowl, whisk together all-purpose flour, almond flour, salt, and cinnamon. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
Combine Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until a dough forms. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Roll Out the Dough: Preheat the oven to 350°F (175°C). On a floured surface, roll out one disc of dough to about 1/8 inch thick. Use cookie cutters to cut out shapes, and cut out centers in half of the cookies for the filling.
Bake the Cookies: Place the cookies on a parchment-lined baking sheet and bake for 10-12 minutes, or until the edges are lightly golden. Allow them to cool completely on a wire rack.
Assemble the Cookies: Spread a teaspoon of raspberry jam on the solid cookie halves and top with the cut-out cookies. Dust the assembled cookies with powdered sugar before serving.