Classic Linzer Cookies
These buttery, almond-infused sandwich cookies filled with vibrant raspberry jam are a timeless holiday treat that look as beautiful as they taste.
Ingredients
- •1 cup unsalted butter, softened (225g)
- •2/3 cup granulated sugar (135g)
- •1 large egg
- •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 seedless raspberry jam (150g)
- •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, 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 into two disks, 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 out to 1/8-inch thickness and cut into rounds using a cookie cutter.
- 8
Use a smaller cutter to remove the center from half of the rounds to create the 'window' cookies.
- 9
Bake for 10-12 minutes or until the edges are lightly golden, then cool completely on a wire rack.
- 10
Dust the cookies with the window cutouts generously with powdered sugar.
- 11
Spread a small teaspoon of raspberry jam on the flat side of the solid cookies, then top with a sugared cutout cookie to create a sandwich.
💡 Chef tips
- Ensure your almond flour is finely ground to prevent the dough from becoming gritty.
- If the dough becomes too soft while rolling, pop it back in the fridge for 10 minutes to make it easier to handle.
- Store the finished cookies in an airtight container at room temperature for up to 5 days, though they are best eaten within 2-3 days.
✅ How it should turn out
The finished cookies feature a delicate, nutty shortbread texture with a bright, sweet-tart jam center and a snowy dusting of powdered sugar.