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Classic Almond Linzer Cookies with Raspberry Jam Filling

Close-up of two round linzer cookies filled with bright red raspberry jam and dusted with powdered sugar.
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Make these buttery, tender almond Linzer cookies filled with bright raspberry jam. These cutout sandwich cookies are dusted with powdered sugar, making them perfect for holiday baking or gifting.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup almond flour
  • 1/4 teaspoon salt
  • 1 cup raspberry jam
  • 1/4 cup powdered sugar, for dusting

Instructions

  1. Beat the softened butter and granulated sugar together in a large bowl until light and creamy.
  2. Mix in the egg yolk, vanilla extract, and almond extract until just combined.
  3. In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  5. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness.
  8. Use a round cookie cutter to cut out shapes. Cut half of these shapes again using a smaller cutter (like a star or circle) to create the window for the jam filling.
  9. Place the cookies on the prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are lightly golden.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. Once cool, spread about 1 teaspoon of raspberry jam onto the bottom cookie of each pair.
  12. Place the cutout top cookie over the jam. Gently press them together.
  13. Sift powdered sugar generously over the top cookies before serving or storing.

Notes

  • For best results when cutting shapes, chill the rolled-out dough for 10 minutes before cutting.
  • You can substitute raspberry jam with apricot preserves, strawberry jam, or lemon curd for different flavors.
  • These buttery jam sandwich cookies store well in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://cookincorner.com/classic-linzer-cookies-almond-jam-recipe/