Tender, crumbly cookies with a soft, jammy center.
These Classic Linzer Cookies are a beloved holiday treat, featuring buttery almond-flavored cookies sandwiched with a tart raspberry jam filling. Their beautiful cut-out tops dusted with powdered sugar make them a festive favorite.
Why you'll want it now, Nostalgic holiday cookies with a festive, jam-filled center.
Why this recipe works
The combination of almond flour and all-purpose flour creates a tender cookie with a delicate crumb. Chilling the dough ensures the cookies hold their shape, while the raspberry jam adds a bright, tangy contrast to the rich, buttery cookies.
Equipment
Mixing bowls
Electric mixer with paddle attachment
Plastic wrap
Rolling pin
2 1/2-inch (6 cm) round cookie cutter
1-inch (2.5 cm) star or heart-shaped cookie cutter
Baking sheets
Parchment paper
Wire rack
How to make it
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the vanilla extract and egg yolk, mixing until well combined.
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
Divide the dough in half, shape each half into a disc, and wrap in plastic wrap. Chill for at least 1 hour.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll out one disc of dough on a lightly floured surface to about 1/8 inch (3 mm) thick.
Use the round cookie cutter to cut out cookies, placing them on the prepared baking sheets.
Use the smaller cookie cutter to cut out shapes in the center of half the cookies.
Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on a wire rack.
Repeat with remaining dough.
Spread about 1 teaspoon of raspberry jam on the flat side of the whole cookies.
Top with the cut-out cookies to form sandwiches and dust with powdered sugar.
Enjoy these Classic Linzer Cookies as a festive addition to your holiday cookie platter. Happy baking!
How you'll know it's ready
The cookies are ready when they are lightly golden around the edges and firm to the touch. They should not be overly browned.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the baking temperature to 325°F (165°C) and check the cookies a few minutes early, as they may bake faster.
Troubleshooting
If the dough is too sticky to roll, chill it longer or add a little more flour.
If the cookies spread too much, ensure the dough was well-chilled before baking.
For a smoother jam filling, heat the jam slightly before spreading it on the cookies.
If the cookies are too hard, reduce the baking time slightly.
Storage
Store in an airtight container at room temperature for up to 5 days.
Make ahead
The dough can be made ahead and refrigerated for up to 3 days or frozen for up to 1 month. Thaw in the refrigerator before rolling out.
Variations
Use apricot or strawberry jam for a different flavor.
Add a pinch of cinnamon to the dough for a warm spice note.
Dip the tops of the cookies in melted chocolate before sandwiching for a chocolate twist.
Frequently asked questions
Can I use a different type of nut flour?
Yes, hazelnut flour can be used for a different flavor profile.
How can I prevent the cookies from spreading too much?
Ensure the dough is well-chilled before baking and avoid overworking the dough.
What other shapes can I use for the cut-out?
Any small shape like a circle, flower, or snowflake works well.
Can I use a different type of jam?
Yes, any thick jam or preserve can be used, but avoid overly watery jams.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
