Raspberry Linzer Cookies
These classic Raspberry Linzer Cookies feature a tender, buttery almond crust and a jewel-toned raspberry jam center with perfectly clean “window” cutouts. Using the parchment sandwich method, this recipe eliminates sticking, excess flour, and powdered sugar mess—giving you bakery-quality cookies without the frustration.
Equipment
- Linzer cookie cutter set (with window inserts)
- Rolling Pin
- Parchment paper (essential)
- Stand mixer or hand mixer
- Baking sheets
- Fine-mesh sieve (for powdered sugar)
Ingredients
- 1 cup 100g super-fine almond flour
- 2 cups 250g all-purpose flour
- 1 cup 226g unsalted butter, cool but soft
- ½ cup 60g powdered sugar, plus more for dusting
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup seedless raspberry preserves
Instructions
- Make the Dough:
- Cream butter and powdered sugar until smooth. Beat in the egg and vanilla. Gradually mix in almond flour and all-purpose flour until a soft dough forms.
- Parchment Sandwich Method:
- Divide dough in half. Place each portion between two sheets of parchment paper and roll to ⅛-inch thickness. Transfer to a baking sheet and refrigerate for at least 1 hour.
- Cut the Cookies:
- Remove top parchment sheet. Cut solid cookies from one dough sheet and window cookies from the other. Transfer shapes to baking sheets.
- Bake:
- Bake at 350°F (175°C) for 10–12 minutes until set but not browned. Cool completely on the pan.
- Clean Window Assembly:
- Dust window cookies with powdered sugar before filling. Spread about 1 teaspoon jam onto solid cookies, then top with sugared window cookies.
Notes
- Cold Dough = Clean Shapes: If dough softens, freeze for 5 minutes before continuing.
- Perfect Jam Texture: If jam is thick, stir with ½ teaspoon warm water until glossy.
- Pale Is Perfect: Linzers should not brown—color means dryness.