Description

These elegant Raspberry Linzer Cookies feature a tender, almond-infused shortbread base filled with vibrant seedless jam. Perfectly dusted with powdered sugar, they offer a sophisticated balance of buttery crumb and sweet fruit flavor for any special occasion.

Ingredients

1 cup unsalted butter, room temperature
2/3 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 cup almond meal
1/4 cup cornstarch
1/2 teaspoon fine salt
1/2 cup seedless raspberry jam
1/4 cup powdered sugar, for dusting

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Instructions

In a large bowl or stand mixer, cream the room-temperature butter and granulated sugar on medium-high speed for 2-3 minutes until pale and fluffy.
Add the egg yolk, almond extract, and vanilla extract, mixing on medium speed until fully combined.
In a separate bowl, whisk together the all-purpose flour, almond meal, cornstarch, and fine salt until no lumps remain.
Turn the mixer to low and slowly add the flour mixture to the butter, mixing only until just incorporated.
Divide the dough in half, wrap tightly in plastic wrap, and flatten into rectangles; chill in the refrigerator for at least 45 minutes.
Preheat oven to 350°F (175°C) and roll the chilled dough to 1/8-inch thickness on a floured surface.
Cut out scalloped rounds, then use a small heart cutter to remove the centers from half of the cookies to create the tops.
Bake on lined sheets for 9-10 minutes until set but not browned, then cool on the pan for 15 minutes before transferring to a wire rack.
Once cool, dust the heart-cutout tops with powdered sugar, spread jam on the solid bottoms, and press the halves together to form sandwiches.

Notes

To ensure the cleanest cut-outs, keep your dough very cold; if it softens too much while rolling, return it to the freezer for a few minutes. For the best flavor development, assemble these a day in advance to allow the jam to slightly soften the cookie layers for a unified bite.

Prep Time: 25 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: Austrian