Almond Linzer Cookies
Almond Linzer cookies are one of the most popular cookies of all time, especially around Christmas. They are buttery, soft, and melt in your mouth with just the right amount of nuttiness. Paired with raspberry jam, it is the perfect balance of sweet and tart.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 113 gram unsalted butter (, softened (1 stick))
- 160 gram granulated sugar ((3/4 cup))
- 1 large egg ((56g with shell on))
- ½ teaspoon vanilla extract
- ¼ teaspoon Kosher salt (, a little less if using fine salt)
- 120 gram all-purpose flour ((1 cup, spooned & leveled))
- 90 gram almond flour ((¾ cup)* see notes for alternative)
- ½ teaspoon baking powder ((about 2g))
- ½ cup raspberry jam
- Powdered sugar (, for dusting)
Instructions
- 1
To make the dough:
- 2
In a mixing bowl, cream together the softened butter and sugar until it's pale and fluffy. Add the egg, vanilla, and salt and beat till incorporated.
- 3
Sift in the all-purpose flour, almond flour, and baking powder. Mix on low speed or by hand until the cookie dough is just combined and no more dry ingredients are visible. DO NOT overmix.
- 4
Divide the dough into two and wrap them in plastic wrap. Flatten each into discs and refrigerate for at least 1 hour.*Alternatively, you could place each half of the dough in between two sheets of parchment paper and roll them out to ⅛ inch before refrigerating. I recommend using 12x16 inch parchments.*
- 5
To shape:
- 6
Working with one dough at a time, flour your work surface and roll the cookie dough into ⅛ inch thick. Reapply flour to your work surface and rolling pin as needed.*If using the alternative method, simply peel away the parchment paper from both sides of the cookie dough to unstick the parchment paper. Lightly flour both sides if needed and work directly on the parchment. You can reuse these parchment paper to roll out leftover dough or if making multiple batches.*
- 7
Using a 2½ inch cookie cutter, cut out the dough as close to each other as possible and place them one inch apart on a parchment lined sheet pan. Roll up the leftover dough and repeat. You should have 18 cookies at this point. Chill these in the fridge for 10 to 20 minutes and preheat the oven to 350°F.
- 8
While waiting on the first half of the cookie dough to chill, work on the second half of the dough. Roll and cut out the dough as you did for the first disc of dough. Do the same for the leftover dough. This should give you another 18 cookies. Using a mini cookie cutter or a piping tip, cut out the centers of these cookies to create "windows". Chill the cookies in the fridge for 10 to 20 minutes.
- 9
To bake:
- 10
While the second tray of cookies are cooling cooling in the fridge, bake the first tray of cookies for 8 to 10 minutes, or until the edges of the cookies just start to turn golden. Remove from oven and let the cookies cool completely before filling or assembling. Repeat with the second tray of cookies once they are chilled and stiff.
- 11
To assemble:
- 12
Once the second tray of cookies (the ones with "windows") are baked, remove them from the oven and let them cool for just a few seconds, then dust them with powdered sugar. Let them cool completely before handling.
- 13
When the first tray of cookies (without the "windows") are completely cooled, flip them over so the flat side is up. Fill each cookie with about a teaspoon of raspberry jam and spread the jam slightly. Top each cookie with a powdered sugar dusted cookie.
- 14
Enjoy the cookies immediately for crispy cookies or store them in an airtight container to enjoy later for soft, melt in your mouth cookies.