Raspberry Linzer Cookies
Raspberry Linzer Cookies
Ingredients
For the Linzer Cookie Dough
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 cup powdered sugar
- 1/2 cup almond flour
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, room temperature, cubed
- 1 teaspoon vanilla extract
- 1/2 egg, beaten
For the Raspberry Jam Filling
- 2 cups frozen raspberries
- 1/2 cup granulated sugar
For Assembly
- 1 cup almond buttercream, prepared, in a piping bag
- 1/4 cup powdered sugar, for dusting
Instructions
- 1
In a large glass mixing bowl, combine the all-purpose flour, cornstarch, powdered sugar, almond flour, and kosher salt. Whisk these dry ingredients together thoroughly until well combined.
⏱️ 5 min
- 2
Add the cubed, room temperature butter to the dry mixture in the mixing bowl. With a stand mixer running on low speed, gradually add the vanilla extract and the half beaten egg to the mixture.
⏱️ 5 min - 3
Continue mixing until a cohesive dough forms. It should come together in a ball. Avoid overmixing.
⏱️ 3 min
- 4
Shape the dough into a flat disk or block, wrap it tightly in plastic wrap, and place it in the fridge to chill for approximately two hours. This chilling time is crucial for the dough to firm up and be easier to roll.
⏱️ 5 min
- 5
While the dough chills, prepare the raspberry jam. Place the frozen raspberries in a small saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down and release their juices, becoming liquid.
⏱️ 10 min
- 6
Strain the cooked raspberry mixture through a fine-mesh sieve set over a clean bowl, pressing firmly with a spatula to extract all the puree and remove the seeds. Discard the seeds.
⏱️ 5 min
- 7
Return the strained raspberry puree to the saucepan. Add the granulated sugar. Cook the jam over medium-low heat, stirring constantly, until it thickens to a 'very sticky' consistency. This may take 10-15 minutes. Set aside to cool completely.
⏱️ 15 min
- 8
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 9
Once the dough is chilled, remove it from the fridge. Lightly dust a clean surface with flour. Roll out the dough using a rolling pin to about 1/8-inch thickness.
⏱️ 5 min
- 10
Using a rectangular cookie cutter, cut out shapes from the rolled dough. For half of these rectangular cookies, use a small heart-shaped cutter to cut out a heart in the center. These will be the top pieces.
⏱️ 5 min
- 11
From the remaining dough scraps, gather and re-roll. Cut out traditional round shapes. For half of these round cookies, use a small heart-shaped cutter to cut out a heart in the center. Place all cut-out cookies on the prepared baking sheets.
⏱️ 5 min
- 12
Bake the cookies for 8-12 minutes, or until the edges are lightly golden. The exact time will depend on your oven and cookie thickness. Let them cool completely on the baking sheets before handling.
⏱️ 10 min•🌡️ 350
- 13
Once the cookies are cooled, begin assembly. Take a baked cookie base (a solid piece without a cut-out). Using a piping bag filled with almond buttercream, pipe a 'frilly border' around the edge of the cookie base.
⏱️ 10 min
- 14
Spoon a small amount of the sticky raspberry jam into the center of the buttercream border. Do not overfill.
⏱️ 5 min
- 15
Carefully place a top cookie (with the heart cut-out) onto the jam-filled base, gently pressing down to sandwich them together. Repeat this process for all remaining cookies.
⏱️ 10 min
- 16
Once all cookies are assembled, lightly dust them with powdered sugar using a fine-mesh sifter. The cookies are now ready to be enjoyed!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Raspberry Linzer Cookies
For the Linzer Cookie Dough
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 cup powdered sugar
- 1/2 cup almond flour
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, room temperature, cubed
- 1 teaspoon vanilla extract
- 1/2 egg, beaten
For the Raspberry Jam Filling
- 2 cups frozen raspberries
- 1/2 cup granulated sugar
For Assembly
- 1 cup almond buttercream, prepared, in a piping bag
- 1/4 cup powdered sugar, for dusting
Instructions
- 1
In a large glass mixing bowl, combine the all-purpose flour, cornstarch, powdered sugar, almond flour, and kosher salt. Whisk these dry ingredients together thoroughly until well combined.
⏱️ 5 min - 2
Add the cubed, room temperature butter to the dry mixture in the mixing bowl. With a stand mixer running on low speed, gradually add the vanilla extract and the half beaten egg to the mixture.
⏱️ 5 min - 3
Continue mixing until a cohesive dough forms. It should come together in a ball. Avoid overmixing.
⏱️ 3 min - 4
Shape the dough into a flat disk or block, wrap it tightly in plastic wrap, and place it in the fridge to chill for approximately two hours. This chilling time is crucial for the dough to firm up and be easier to roll.
⏱️ 5 min - 5
While the dough chills, prepare the raspberry jam. Place the frozen raspberries in a small saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down and release their juices, becoming liquid.
⏱️ 10 min - 6
Strain the cooked raspberry mixture through a fine-mesh sieve set over a clean bowl, pressing firmly with a spatula to extract all the puree and remove the seeds. Discard the seeds.
⏱️ 5 min - 7
Return the strained raspberry puree to the saucepan. Add the granulated sugar. Cook the jam over medium-low heat, stirring constantly, until it thickens to a 'very sticky' consistency. This may take 10-15 minutes. Set aside to cool completely.
⏱️ 15 min - 8
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 9
Once the dough is chilled, remove it from the fridge. Lightly dust a clean surface with flour. Roll out the dough using a rolling pin to about 1/8-inch thickness.
⏱️ 5 min - 10
Using a rectangular cookie cutter, cut out shapes from the rolled dough. For half of these rectangular cookies, use a small heart-shaped cutter to cut out a heart in the center. These will be the top pieces.
⏱️ 5 min - 11
From the remaining dough scraps, gather and re-roll. Cut out traditional round shapes. For half of these round cookies, use a small heart-shaped cutter to cut out a heart in the center. Place all cut-out cookies on the prepared baking sheets.
⏱️ 5 min - 12
Bake the cookies for 8-12 minutes, or until the edges are lightly golden. The exact time will depend on your oven and cookie thickness. Let them cool completely on the baking sheets before handling.
⏱️ 10 min•🌡️ 350 - 13
Once the cookies are cooled, begin assembly. Take a baked cookie base (a solid piece without a cut-out). Using a piping bag filled with almond buttercream, pipe a 'frilly border' around the edge of the cookie base.
⏱️ 10 min - 14
Spoon a small amount of the sticky raspberry jam into the center of the buttercream border. Do not overfill.
⏱️ 5 min - 15
Carefully place a top cookie (with the heart cut-out) onto the jam-filled base, gently pressing down to sandwich them together. Repeat this process for all remaining cookies.
⏱️ 10 min - 16
Once all cookies are assembled, lightly dust them with powdered sugar using a fine-mesh sifter. The cookies are now ready to be enjoyed!
⏱️ 2 min