Classic Raspberry Almond Linzer Cookies: An Elegant & Easy Shortbread Recipe

Discover the delight of soft, tender cut-out shortbread cookies, generously filled with vibrant raspberry jam and beautifully sandwiched together. These traditional Linzer cookies are crafted from a rich almond shortbread dough, offering a sophisticated taste with every bite. Unleash your creativity by using your favorite cookie cutters to make a variety of charming shapes, perfect for any occasion!

After an incredible week celebrating all things cookies, we’re culminating our baking journey with a true masterpiece: the classic Linzer cookie. This past week, we’ve explored a delightful array of five distinct cookie recipes, each bringing its own unique charm to your kitchen. We began with the satisfying crunch of cranberry pistachio biscotti, elegantly drizzled with white chocolate. Following that, we indulged in the sweet nostalgia of thumbprint cookies, bursting with flavorful jam. We then embraced the comforting chewiness of soft and chewy oatmeal raisin cookies, and just yesterday, we perfected the art of intricately cut-out spiced gingerbread cookies. It felt absolutely essential to complete this collection with a beloved sandwich cookie, and what better choice than the exquisite Linzer? While I might have tempted your sweet tooth a bit too much this week, fear not! Next week, we promise to venture into something delightfully different. But for now, let’s savor the magic of these stunning Linzer cookies.

Why Raspberry Almond Linzer Cookies Are a Must-Bake

Just look at the impeccable edges on these adorable treats! There’s an undeniable charm to a perfectly crafted almond shortbread cookie, especially when made from scratch. This particular shortbread recipe, I daresay, outshines many standard sugar cookie recipes you might encounter. Why, you ask? Because it’s unbelievably buttery, enriched with finely ground almonds, generously filled with a vibrant fruit jam, and finished with a delicate dusting of powdered sugar. But perhaps the most compelling reason to fall in love with Linzer cookies is their sheer simplicity. Unlike intricate royal icing decorations that can be time-consuming and challenging for many home bakers (and trust me, I understand the struggle!), Linzer cookies offer an elegant presentation with minimal effort. You can confidently share these beautiful cookies with colleagues, friends, or your children’s school events, knowing they’ll look professionally made and taste absolutely divine, without any decorating headaches. Forget worrying about cookies that look like a six-year-old had a free-for-all with every type of icing sugar in the pantry – these Linzers are effortlessly sophisticated.

Believe me when I say, these Linzer cookies only *appear* fancy. The process itself is surprisingly straightforward, delivering stunning results that will impress everyone. So, give your usual store-bought sugar cookies a break and delight your dessert connoisseurs with these homemade beauties. They’re a wonderful alternative for those who appreciate understated elegance and incredible flavor.

Mastering the Linzer Cookie Dough: Simple Yet Essential Steps

Let’s dive right into the heart of this recipe: the dough. It’s truly not complicated! I spent some time perfecting an easier method for these shortbread cookies, particularly avoiding the tedious step of blanching almonds. Let’s be honest – peeling almonds can be quite a chore, and frankly, it’s a step I prefer to skip. There, I’ve admitted it! And rest assured, skipping it does not compromise the incredible flavor or texture of these cookies.

We begin with butter at the perfect consistency – slightly more than two sticks, ideally. And a crucial tip: use salted butter. The subtle hint of salt wonderfully balances the sweetness of these cookies, creating a more complex and satisfying flavor profile. If you’re searching for an intense sugar rush, these might not be the cookies for you. Instead, they offer a refined sweetness, a delicate texture, and an understated elegance that makes them truly special. These almond shortbread cookies are also perfectly suited for gifting, perhaps tucked into a beautiful tin for a loved one.

The cookie dough for Linzer cookies will be thick, not wet. Initially, it might seem quite crumbly, but it will come together into a manageable, slightly sticky mass. Now, I must reiterate a crucial instruction, one I’ve emphasized throughout our cookie week: you absolutely, unequivocally, *must* chill this shortbread dough for a minimum of 2 hours. Once your dough is prepared, divide it evenly into two halves. Gently press each half into a flat, 6-inch round disk, wrap each disk securely in plastic wrap, and then refrigerate. This chilling period is vital for several reasons: it keeps the butter perfectly cold, which is essential for preventing the cookies from spreading excessively in the oven, thus maintaining those beautiful, sharp edges. Simultaneously, it allows the gluten in the flour to relax, resulting in a more tender and superior shortbread texture.

Baking to Perfection: Tips for Flawless Linzer Cookies

A key point to always remember when baking these cookies is to avoid overbaking them. The ideal baking time for these delicate treats is typically between 9 to 12 minutes, or until they appear “set.” Keep a close eye on the edges: if they just begin to show a slight golden tint, they are done. Overbaking can lead to a drier, crunchier cookie, losing some of that signature tender shortbread texture. For instance, in one batch, I accidentally left them in the oven just a tad longer, and while still tasty, they developed a noticeably crunchier edge. If a crispier cookie is what you prefer, feel free to adjust the baking time slightly to your liking.

One of the most satisfying aspects of this shortbread cookie dough is its exceptional ability to hold its shape beautifully in the oven. This characteristic is incredibly important, especially when you’re using detailed cookie cutters. You’ll be delighted to see that the edges remain wonderfully sharp and distinct, without any unwanted spreading or distortion during baking. These shortbread cutouts are delicious enough to be enjoyed on their own, perhaps with a simple dusting of powdered sugar. If you’re not a fan of jam or jelly, feel free to skip the filling entirely and savor the pure, buttery almond flavor of the shortbread.

Assembling Your Linzer Masterpiece and Enjoying the Fruits of Your Labor

And with that, we wrap up a truly memorable week of cookies here at Little Spice Jar. I encourage you to dedicate some time this weekend to bringing these delightful Linzer cookies to life in your own kitchen. They are not only incredibly fun to bake, from rolling the dough to cutting out the shapes, but they are even more enjoyable to devour! If you have little ones at home, this recipe offers a wonderful opportunity for them to join in the baking fun. They can help with spreading the luscious jam, carefully cutting out the cookie shapes, or adding the final magical dusting of powdered sugar. It’s a fantastic way to create cherished memories and delicious treats together.

Happy baking, everyone! May your kitchens be filled with warmth, laughter, and the irresistible aroma of freshly baked Linzer cookies.

Yield: about 2 dozen cookies

Raspberry Almond Linzer Cookies

Soft cut-out shortbread cookies filled with raspberry jam and topped with another cookie. Linzer cookies are sandwich cookies made with an almond shortbread dough. Use your favorite cookie cutters to make your favorite shapes!

Ingredients

2 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom (optional)
3/4 cup ground almond flour (see notes)*
1 cup (2 sticks) salted butter
3/4 cup granulated sugar, divided
1 1/2 teaspoon vanilla extract
2 large egg yolks
powdered sugar, for dusting
raspberry jam, for filling (or any flavor jam, really)

Instructions

In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and cardamom; set aside. In a food processor, pulse together the almonds with 1/4 cup sugar until finely ground; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1/2 cup of sugar together until light and fluffy, about 1 1/2 minutes. Mix in the egg yolks, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. Stop the machine to scrape down the sides and bottom of the bowl as necessary. Turn the mixer to a low speed and gradually add in the almond mixture, mixing until just combined, about 1 minute. Finally, add the flour mixture and mix until no dry streaks remain and a dough forms. Divide the dough into 2 evenly sized balls, flatten each into a 6-inch round disk, wrap each one separately in plastic wrap, and refrigerate for at least 2 hours. This chilling step is crucial for preventing spreading and achieving a tender texture.
Position two racks near the center of the oven and preheat the oven to 350 degrees F (175°C). Line 2 baking sheets with parchment paper or a silicone mat (using a silicone mat is recommended as cookies may spread slightly on parchment). Lightly dust your work surface with flour. Roll out one disk of chilled dough into a uniform 1/6-1/8 inch thickness. Using a Linzer cookie cutter (or a medium round/fluted cookie cutter, then a smaller round, heart, or star shape to cut out the center for the top cookies), cut out your desired shapes. Carefully transfer the cut-out cookies to the prepared baking sheet. A thin metal spatula can be very helpful for lifting the delicate dough. Place cookies about 1 – 1 1/2 inches apart from each other on the baking tray. For best results and to ensure the cookies hold their shape, place the baking tray in the fridge for 10 minutes or in the freezer for 5 minutes before baking. Also, refrigerate any leftover dough. Bake the cookies for 9-12 minutes, or until the edges just begin to turn golden. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Once cooled, spread a layer of raspberry jam over the whole, uncut cookie circles. Top these with the cookies that have the cut-out centers, and then dust generously with powdered sugar. Store the assembled Linzer cookies in an airtight container at room temperature for up to 5 days.

Notes

I used ground almond flour for this recipe, which typically includes the skin of the almond and gives a rustic texture. If you prefer a smoother, lighter-colored cookie, you can use blanched slivered almonds (finely ground in a food processor with some of the sugar) or blanched almond flour.
To ensure clean cuts and easy release of the dough, make sure to dip your cookie cutter in flour between each cut. This prevents sticking and helps maintain the intricate shapes.
Any remaining shortbread dough scraps can be gently re-rolled once and cut into single shortbread cookies, which are delicious on their own!
Feel free to experiment with different jam flavors like apricot, strawberry, or even a lemon curd for a delightful variation.
For an extra layer of flavor, you can toast the ground almonds lightly before incorporating them into the dough, enhancing their nutty aroma.

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Sweet Raspberry Almond Linzer Delights