Linzer Cookies
These classic Austrian sandwich cookies feature a delicate, buttery almond shortbread filled with vibrant raspberry jam and dusted with snowy powdered sugar.
Ingredients
- •1 cup unsalted butter, softened (225g)
- •2/3 cup granulated sugar (135g)
- •1 large egg, room temperature
- •1 teaspoon vanilla extract
- •1/2 teaspoon almond extract
- •2 cups all-purpose flour (250g)
- •1 cup almond flour (100g)
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon salt
- •1/2 cup raspberry preserves (150g)
- •1/4 cup powdered sugar for dusting (30g)
Instructions
- 1
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 2
Beat in the egg, vanilla extract, and almond extract until well combined.
- 3
In a separate bowl, whisk together the all-purpose flour, almond flour, cinnamon, and salt.
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- 5
Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 1 hour until firm.
- 6
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 7
On a lightly floured surface, roll the dough to 1/8-inch thickness and cut out shapes using a round cookie cutter.
- 8
Use a smaller cutter to remove the centers from half of the cookies to create the 'window' tops.
- 9
Bake for 10-12 minutes until the edges are just barely golden, then cool completely on a wire rack.
- 10
Spread a small amount of raspberry preserves on the solid bottom cookies and top with the window cookies.
- 11
Dust the assembled cookies generously with powdered sugar before serving.
💡 Chef tips
- Ensure the dough is well-chilled before rolling; if it becomes too soft, place it back in the fridge for 10 minutes.
- For best results, use high-quality seedless raspberry preserves to ensure a smooth texture.
- Store the cookies in an airtight container at room temperature for up to 5 days; they actually taste better the day after assembly as the jam softens the cookie slightly.
✅ How it should turn out
The finished cookies should have a tender, nutty shortbread texture that melts in your mouth, balanced by the sweet-tart brightness of the raspberry jam and a beautiful dusting of sugar.