Print

Classic Almond Linzer Cookies

Two raspberry jam-filled linzer cookies dusted with powdered sugar resting on a white marble surface.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for traditional almond shortbread cookies filled with raspberry jam and dusted with powdered sugar.

Ingredients

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

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg yolk and vanilla extract until combined.
  3. In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a dough. Do not overmix.
  5. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill 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. Use a smaller cutter (or the center of a small round cutter) to cut a small hole in the center of half the cookies.
  9. Place the cookies on the prepared baking sheets. Reroll scraps as needed.
  10. Bake for 10 to 12 minutes, or until the edges are lightly golden. Cool completely on the baking sheets for 5 minutes before transferring to a wire rack to cool fully.
  11. Once cool, spread about 1 teaspoon of raspberry jam onto the bottom half of each solid cookie.
  12. Top with the cutout cookies and gently press together.
  13. Sift powdered sugar over the top cookies before serving.

Notes

  • For a softer cookie, chill the dough for 2 hours instead of 1.
  • You can substitute raspberry jam with apricot or cranberry jam for variation.
  • Store assembled cookies in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://hungryhearld.com/linzer-cookies-recipe-almond-jam-filling/