Linzer Cookies Raspberry Jam (Printable)

Tender almond cookies filled with raspberry jam and topped with a light powdered sugar dusting.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour (250 g)
02 - 1 cup finely ground blanched almonds (almond flour, 100 g)
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 3/4 cup unsalted butter, softened (170 g)
06 - 2/3 cup powdered sugar (80 g)
07 - 1 large egg yolk
08 - 1 teaspoon pure vanilla extract
09 - 1/2 teaspoon grated lemon zest

→ Filling & Finishing

10 - 3/4 cup seedless raspberry jam (225 g)
11 - 1/4 cup powdered sugar for dusting (30 g)

# Directions:

01 - Whisk together the all-purpose flour, almond flour, ground cinnamon, and salt in a medium bowl; set aside.
02 - Beat unsalted butter and powdered sugar in a large bowl until light and creamy.
03 - Add the egg yolk, vanilla extract, and grated lemon zest to the butter mixture; beat until fully incorporated.
04 - Gradually add the dry ingredients, mixing just until a cohesive dough forms.
05 - Divide the dough in half, flatten each into a disk, wrap with plastic wrap, and refrigerate for at least one hour.
06 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
07 - On a lightly floured surface, roll out one disk of dough to 1/8 inch (3 mm) thickness.
08 - Using a 2-inch (5 cm) round or fluted cookie cutter, cut out cookies. Place half the cookies on the prepared baking sheets.
09 - With a smaller 1-inch (2.5 cm) cutter, cut out centers from remaining cookies to create the lattice or window effect.
10 - Gather and re-roll dough scraps as necessary to maximize yield.
11 - Bake for 10 to 12 minutes until edges are lightly golden. Cool on baking sheets for 2 minutes before transferring to wire racks.
12 - Once cooled, dust the tops with cutouts lightly with powdered sugar. Spread approximately 1 teaspoon raspberry jam onto flat sides of bottom cookies.
13 - Place sugared tops over the jam-covered bottoms to form sandwiches.
14 - Allow assembled cookies to rest at room temperature for at least 30 minutes to let jam set.

# Expert Advice:

01 -
  • They look stunning enough for a holiday gift box but taste humble and approachable, like something a friend baked just for you.
  • The combination of toasted almonds and tart jam feels fancy without requiring any unusual ingredients or techniques.
  • Once you nail the technique, you'll find yourself making batch after batch—they're the kind of cookie people actually remember.
02 -
  • Don't skip the chill time—warm dough spreads in the oven and you'll lose those perfect little windows; cold dough holds its shape and bakes up with crisp edges.
  • The jam really does need to cool and set for 30 minutes; biting into a warm cookie with runny jam is a memorable disappointment you want to avoid.
  • If your jam is too thick to spread, warm it gently for 30 seconds in the microwave—it'll become workable without losing its structure.
03 -
  • Keep your cutters in the freezer for 15 minutes before cutting—cold metal cuts through cold dough with crisp edges instead of dragging and sealing.
  • If dough scraps are collected thoughtfully, you can re-roll them gently once; a second re-roll makes the cookies tough and spreads the gluten too much.
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