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Raspberry Almond Linzer Cookies

Perfectly tart raspberry jam sandwiched between two buttery almond shortbread cookies.
Prep Time30 minutes
Cook Time10 minutes
Total Time42 minutes
Servings: 24 cookies

Ingredients

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

Instructions

  • Add almond flour, flour, and salt together in a medium bowl. Whisk together to combined. Set aside.
  • Add softened butter and granulated sugar to bowl of a stand mixer and beat together on medium until fluffy, about 3 minutes. On low, add 1 egg, vanilla extract, and almond extract. Mix until combined, about 1 minute. Add all of the flour and mix until dough forms.
  • Cut two pieces of plastic wrap and place on the countertop. Split dough into two equal halves and place each half of piece of plastic wrap. Cover each dough with plastic to seal and then form into a 5x7 rectangle. Chill in refrigerator for 2 hours.
  • Once chilled, remove 1 rectangle from the fridge. Remove from plastic wrap and place dough between two pieces of parchment paper. Begin rolling dough out until it's 1/4 inch thick. Using a two-inch cookie/biscuit cutter, cut out sandwich bottoms. Try to pull one cookie up, using an offset spatula to help, if needed. If the dough is super sticky, place into freezer to firm up the dough again.
  • Place cut out cookies onto baking sheet lined with parchment paper. Since these cookies don't have baking soda, they will barely spread. So you only need to place them 1/2 inch apart on your baking sheet. I was able to fit 20 cookies on each one of my half-sheet pans. Place cookies into fridge to chill for 30 minutes.
  • Repeat process with second rectangle of dough. Once you have cookies on baking sheet, cut out centers using a star, heart, circle, whatever you want! I cut out circles by using the bottom of my large piping tip. Chill cookies for 30 minutes.
  • Arrange oven racks so you can baking both cookie sheets at once. Preheat oven to 350 degrees. Remove cookie sheets from freezer and place straight into the oven. Bake for 10-11 minutes, until the edges begin to brown. Remove from oven and let cool for 5 minutes before transferring to cooking rack. Cool completely before compiling sandwiches.
  • Once cookies are cool, add a 1/2 teasoon to each bottom half and spread very slightly with the back of the spoon. Sandwich with top half. Serve immediately or store in storage container for up to 3 days.

Notes

Recipe adapted from The Kitchn