Imagine biting into a delicate, buttery cookie that crumbles softly, revealing a vibrant burst of raspberry jam and a subtle nutty almond flavor. These Raspberry Almond Linzer Cookies aren't just desserts—they're edible works of art that will transport your taste buds straight to the charming bakeries of Austria. Whether you're a baking novice or a seasoned pastry chef, this recipe promises to transform your kitchen into a magical realm of sweet indulgence that will have everyone begging for more.
Prep Time: 30 mins
Cook Time: 12 mins
Total Time: 42 mins
Cuisine: Austrian
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup raspberry jam
- Powdered sugar for dusting
Instructions
- Prepare your ingredients and equipment: Take the butter out of the refrigerator to soften at room temperature. Gather all measured ingredients, mixing bowls, electric mixer, rolling pin, cookie cutters (including a smaller cutout cutter), baking sheets, and parchment paper.
- Cream the butter and powdered sugar: In a large mixing bowl, beat the softened butter and powdered sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes. Mix in the vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the almond flour, all-purpose flour, and salt to ensure even distribution of ingredients.
- Create cookie dough: Gradually add the dry ingredient mixture to the butter mixture, mixing on low speed until just combined. The dough should be smooth and not sticky.
- Chill the dough: Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to firm up the butter and make rolling easier.
- Preheat the oven: Set the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll out the dough: On a lightly floured surface, roll out one disk of dough to about ¼-inch thickness. Use a round cookie cutter (approximately 2-3 inches in diameter) to cut out cookie bases.
- Create cookie tops: Roll out the second disk of dough and use the same round cutter. Then use a smaller decorative cutout cutter (like a star or heart) in the center of these cookies to create the top layer with a window.
- Bake the cookies: Place the cookie bases and tops on prepared baking sheets, spacing them about 1 inch apart. Bake for 10-12 minutes, or until the edges are lightly golden. Allow cookies to cool completely on a wire rack.
- Assemble the cookies: Spread a thin layer of raspberry jam on the bottom (solid) cookies. Dust the top (cut-out) cookies with powdered sugar.
- Final assembly: Carefully place the powdered sugar-dusted tops onto the jam-covered bases, creating a sandwich cookie. The jam will be visible through the cutout.
- Storage: Store the Linzer cookies in an airtight container between layers of parchment paper. They will keep well for 3-4 days at room temperature or up to a week in the refrigerator.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter creates the perfect cookie texture.
- Chill Your Dough: Don't skip the chilling step! Cold dough prevents spreading and helps maintain the cookie's intricate shape.
- Use Quality Jam: Choose a high-quality raspberry jam with real fruit chunks for the most authentic flavor.
- Precision is Key: Roll your dough to an even ¼-inch thickness for consistent baking.
- Powdered Sugar Trick: Dust the top cookies before assembling to keep the powdered sugar looking pristine.
- Cutout Creativity: Experiment with different small cookie cutters to personalize your Linzer cookies' design.
- Cool Completely: Let cookies cool entirely before assembling to prevent jam from making the cookies soggy.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
