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Raspberry Linzer Cookies: Easy Homemade Holiday Treat for Festive Baking

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Tender, nutty almond cookies sandwiched with tart-sweet raspberry preserves and dusted with powdered sugar. These classic Austrian-inspired treats are perfect for holiday gatherings, cookie swaps, or edible gifts.

Ingredients

Scale
  • 1 cup (100g) whole almonds, toasted
  • 2 cups (240g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (240g) seedless raspberry preserves
  • Powdered sugar, for dusting (about 1/4 cup or 30g)

Instructions

  1. Preheat oven to 350°F (175°C). Spread almonds on a baking sheet and toast for 7-9 minutes until fragrant. Cool slightly, then pulse in a food processor until finely ground.
  2. In a medium bowl, whisk together ground almonds, flour, cornstarch, cinnamon, and salt.
  3. In a large bowl, beat softened butter and granulated sugar with a hand mixer on medium speed for 2-3 minutes until pale and fluffy.
  4. Beat in the egg and vanilla extract until just combined.
  5. Gradually add dry ingredients to wet, mixing on low until a soft dough forms. If sticky, add 1-2 tablespoons more flour.
  6. Divide dough into two equal portions, flatten into discs, wrap tightly in plastic, and chill for 30-45 minutes.
  7. On a lightly floured surface, roll one disc of dough to about 1/8 inch thick. Use Linzer cookie cutters (or round/fluted cutters plus a small lid) to cut equal numbers of tops and bottoms. For tops, cut a small window in the center.
  8. Place cookies 1 inch apart on parchment-lined baking sheets. Bake at 350°F (175°C) for 9-11 minutes until edges are lightly golden. Cool on pan for 2 minutes, then transfer to wire racks.
  9. Once completely cool, spread about 1/2 teaspoon raspberry preserves on the flat side of each bottom cookie. Dust tops with powdered sugar using a fine sieve, then gently sandwich together.
  10. Let assembled cookies rest for an hour before serving for best texture.

Notes

Chilling the dough is crucial for neat cutouts and tender texture. If dough cracks when rolling, let it warm up for 5 minutes. For gluten-free, use a 1:1 gluten-free flour blend. Substitute almond flour for whole almonds if needed. Apricot or strawberry preserves work well as filling. Cookies freeze well for up to 2 months.

Nutrition

Keywords: Linzer cookies, raspberry, holiday cookies, Christmas, almond, jam cookies, festive baking, sandwich cookies

Find it online: https://bitefuljoy.com/raspberry-linzer-cookies-easy-homemade-holiday-treat-for-festive-baking/