Raspberry-Almond Linzer Cookies



  • 3/4 cup (170g) unsalted butter
  • 1/2 cup (99g) sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1  1/2 cup  unbleached all purpose flour
  • 1/4 cup  almond flour
  • raspberry jam, for filling the cookies

How to Prepare

  • To make the dough: Beat the butter, sugar, and until light and fluffy, scraping the bowl as needed, about 3 minutes. Add the yolk and vanilla extract and beat until combined.
  • Meanwhile, whisk together the flour, and almond flour. Add the flour mixture to the egg mixture and mix until just combined. Don't over-beat.
  • Form mixture into 2 evenly sized balls, flatten each into a 6-inch round disk and wrap each one separately in plastic wrap and refrigerate for at least 2 hours.

  • Dust work surface with flour, roll out one disk into 1/6-1/8 inch thickness. Cut using a linzer cookie cutter or a medium round or fluted cookie cutter, then using a smaller round, heart, or star shape to cut out the center. Carefully transfer to baking sheet. 

  • Gather the scrap dough, roll, and repeat. Place the cut cookies keep in the refrigerator for 30 minutes.

  • Preheat the oven to 350°F.
  • To bake: Bake all of the cookies for 9 to 12 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.
  • To fill the cookies: Place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top. Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam into the center, spreading it slightly. Top with the sugar-dusted cookies.

  • Store in an airtight container for up to 5 days.