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CPA: Certified Pastry Aficionado

Raspberry Almond Linzer Cookies

Cookies· Holiday Favorites· Valentine's Day
December 4, 2017

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Raspberry Almond Linzer Cookies – Perfectly tart raspberry jam sandwiched between two buttery almond shortbread cookies

Plate of Raspberry Almond Linzer CookiesDecember is finally here! My favorite month of the year – when holiday tunes are on blast, I spend ridiculous amounts of time cooking & baking, and diets go out the window. Hooray!

And with this new month, you know what that means…a new cookie recipe!

Today’s recipe features two of my favorite flavors in the world, which I’ve yet to feature together: raspberry and almond.

I’ve always loved the flavor of almond, hence my obsession with almond croissants. And you guys know I love my berries. Just see this chocolate raspberry mousse or this berry french toast or the million other berry recipes I posted this past spring.

But it wasn’t until I tried raspberry almond thumbprint cookies for the first time (which was only last year – yes, I am late to the party), that I found out how killer of a combo these two flavors were together.

So for this month’s recipe, I wanted to showcase another classic cookie that highlights this dynamic duo in a sophisticated way. Let me tell ya, these cookies are not short on the pizzazz, that’s for sure.

Without further ado, I present to you Raspberry Almond Linzer Cookies!

Stacks of Raspberry Almond Linzer Cookies on a plate Raspberry Almond Linzer Cookie with a bite out of it Raspberry Almond Linzer Cookie with a bite out of it stacked on other cookies

As soon as you bite into one of these cookies, a rush of flavor overcomes your mouth and all you can manage to do is say “Yummm!” And not only that, the texture is incredible. Buttery and crisp, yet with the perfect moisture from the jam. How could you not love these cookies?!

So what are Linzer cookies? If you’ve never heard of them before, all you need to know is that they’re Austrian cookies that are known for having a little window of jam in the center. Sometimes you’ll see raspberry jam or apricot jam. This recipe uses raspberry jam because it’s an incredible pairing with almond. But you can use whatever tickles your fancy!

Now, how does the recipe look? I would say it ranks Medium on the level of difficulty. This recipe isn’t particularly hard – it just takes a little patience. After all, these aren’t your typical scoop-and-bake cookies.

Don’t worry though! As always, I’ll give you my list of tips and tricks are the bottom of this post to make sure you feel confident to handle it!

To make this recipe, it’s just like any other cut-out cookie recipe. You make the dough, chill it, roll the dough out, cut the shapes, and bake. The biggest difference is that the cut-outs will be sandwiched in-between jam and the top cookie will have a little window so you can see what’s in the center.

Sometimes the window is a heart or a Christmas tree or a star. I didn’t want to make you buy any special tools that would only be used for this recipe so I just kept them circles.

Round cookie rings on a cooling rack Adding the cookie top after adding the filling to the bottom cookie

As promised, here are your tips and tricks for this recipe:

  1. At its core, this cookie is a shortbread. So it’s super important that the cookie dough stays cool or else they could spread into flat pancakes. So when I say you need to chill the dough, it’s non-negotiable.
  2. Speaking of the dough, if you work with it for too long, it will begin to get sticky. That’s why you need to use parchment paper to roll it out. Otherwise, your rolling pin will stick to the dough. Once you’ve rolled out the rough, lift the top sheet of parchment paper off. If it’s not gliding off easily, the dough is too warm. Pop in the freezer for a few minutes to firm it out. You’ll thank me once you start cutting out the cookies.
  3. If at any time, the dough is too sticky, pop it in the freezer. I have to do this constantly because it’s usually hot in my kitchen. This will add time to the prep for sure. So I do not recommend making these cookies in a rush. They are a labor of love, for sure.
  4. To keep the dough from sticking to your cookie cutter, dip it into flour and shake it off to release the extra. The flour will help the cutter smoothly slide off the dough after each cut.
  5. For this recipe, I use almond flour because I usually have that around. If you don’t and you rather process your own almonds, check out the recipe at The Kitchn to learn how.
  6. Because there is no baking soda in this recipe, the cookies barely spread. So you only need to place them about 1/2 inch apart on your baking sheet. But this only works if the dough is cold!! Make sure you chill it for 30 minutes after cutting and before baking.

You are gonna love these cookies, guys. Butter and jam – what’s there not to love?! They’re the perfect holiday cookie so make sure to make a batch of these for your holiday parties this year!

Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!

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Raspberry Almond Linzer Cookies on a plate

Print Recipe

Raspberry Almond Linzer Cookies

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

Pin for later:

Raspberry Almond Linzer Cookies photo collage

More cookies that you’ll love:

Soft Frosted Sugar Cookies

Soft Frosted Sugar Cookies decorated for valentines day

Cranberry Cookies with White Chocolate Drizzle

Cranberry Cookies with White Chocolate Drizzle on a cooling rack

Funfetti Whoopie Pies

Funfetti Whoopie Pies with sprinkles scattered around

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32 Comments

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Comments

  1. Mahy says

    February 17, 2023 at 5:45 pm

    My cooking jar is empty, so this recipe is so timely. Can’t wait to et to cooking now!

    Reply
  2. Nadine says

    December 15, 2022 at 2:58 pm

    If I bake the linzer cookies but want to freeze them until ready to eat, should I freeze them with raspberry jam in them or fill them after freezing and ready to eat?

    Reply
  3. Jule says

    December 25, 2021 at 7:37 pm

    I made these for Christmas this year. Recipe was easy to follow and the cookies were a huge hit with my family! Everyone was asking what bakery I got them from. Would absolutely make again.

    Reply
  4. Jane Duffus says

    December 15, 2019 at 11:48 am

    Hi can you freeze these

    Reply
  5. Lois. O says

    December 13, 2017 at 4:03 pm

    Oh lawd, you just had to do this… Almond shortbread is my most favorite cookie and now you just had to combine it with raspberry. And your pics look so good and zoomed in… There goes my weight loss plan. Well I suppose I’ll just add it to next year’s resolutions.

    Reply
    • Lynette Canada says

      April 1, 2018 at 1:29 pm

      I LOVE panera’s raspberry shortbread cookies…Cant wait try this to see if it’s a good homemade version.

      Reply
      • Sharon says

        April 4, 2018 at 11:15 am

        Yay! Let me know how they turn out!

        Reply
  6. Sonia Malik says

    December 13, 2017 at 10:42 am

    These look amazing! Would it be okay to chill this dough overnight?

    Reply
  7. Donna says

    December 11, 2017 at 11:39 am

    These are so pretty!! We are starting our cooking baking this week and I am adding these to the rotation 🙂

    Reply
  8. Jessica Pinney says

    December 10, 2017 at 5:01 pm

    Not convinced mine would turn out as pretty as yours, but these look so good I’m going to have to try making them. Thanks for the recipe!

    Reply
  9. Abby @ WinsteadWandering says

    December 9, 2017 at 7:30 pm

    I’ve always thought Linzer cookies were so gorgeous! I bet the tart raspberry jam is perfect paired with the buttery cookie.

    Reply
  10. Emily Leary says

    December 9, 2017 at 1:58 pm

    Raspberry and almond tray bake is up there as one of my all time favourite desserts, so to have that combination in a linzer cookie sounds (and looks) absolutely wonderful!

    Reply
  11. Helene says

    December 8, 2017 at 11:27 am

    Those are pretty cookies and I am with you raspberry and almond is a brilliant flavor combination. We make the traditional Linzer with 3 “eyes” but the ones with one center window have popped up in Christmas markets in Salburg and Innsbruck. At times they are super expensive too. I think 100 grams was about 5-8 Euros if I am not mistaken.

    Reply
  12. Tina says

    December 8, 2017 at 10:38 am

    Excited about this, I have never heard of Linzer cookies before and these look so pretty:)

    Reply
  13. Lydia from Lydia's Flexitarian Kitchen says

    December 7, 2017 at 4:07 pm

    These are so pretty! My shortbread adventures have been limited to slice and
    bake cookies but I’m sure I’d enjoy making them.

    Reply
    • Sharon says

      December 9, 2017 at 8:46 pm

      Thanks so much! You’re gonna love making these babies!

      Reply
  14. Ashima says

    December 7, 2017 at 4:02 am

    These look perfect! It is the season for linzer cookies 🙂 Saving it.
    Thanks for sharing!

    Reply
    • Sharon says

      December 9, 2017 at 8:38 pm

      Thank you!

      Reply
  15. Dominique | Perchance to Cook says

    December 6, 2017 at 5:57 pm

    These look just perfect! I love a good raspberry linzer cookie and am bookmarking this recipes for the holidays.

    Reply
    • Sharon says

      December 9, 2017 at 8:38 pm

      Thanks so much!

      Reply
  16. Erica @ Coming up Roses says

    December 6, 2017 at 11:57 am

    These look so good! I’m definitely going to have to see if I can attempt these!

    Reply
    • Sharon says

      December 9, 2017 at 8:36 pm

      You got this, girl!

      Reply
  17. Dyana - A Debt Free Journey says

    December 6, 2017 at 10:38 am

    These looks so festive! I’ve never heard of Linzer cookies before.

    Reply
    • Sharon says

      December 9, 2017 at 8:36 pm

      You’re gonna love them!

      Reply
  18. Jessica says

    December 6, 2017 at 8:22 am

    I love linzer cookies, I never made them though.. I see that it doesn’t look like a complicated recipe, I’m gonna give it a try!

    Reply
    • Sharon says

      December 9, 2017 at 8:34 pm

      Yay! Let me know how they turn out!

      Reply
  19. jehava says

    December 6, 2017 at 8:20 am

    These all look amazing! Yum!!

    Reply
    • Sharon says

      December 9, 2017 at 8:21 pm

      Thanks!

      Reply
  20. Kiarna Welch says

    December 5, 2017 at 9:21 am

    Omg I need these in my life right now! Deffo will save this for a rainy day indoors
    when I want to make a nice treat!

    -Kiarna Jayne xo
    http://kiarnajayne.com/

    Reply
    • Sharon says

      December 9, 2017 at 8:21 pm

      Such a great idea!

      Reply

Trackbacks

  1. 27 Christmas Linzer Cookie Recipes: Classic Sweets | Chief Health says:
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Hi, my name is Sharon. I’m an accountant by day, risk-taking baker and food enthusiast by night. Come join me as I share my favorite recipes and test out new ones along the way!

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