Raspberry Linzer Cookies

Linzer cookies are the prettiest cookies on any Christmas platter: buttery, tender almond shortbread sandwiched with ruby-red raspberry jam, with a little heart, star or circle window cut out of the top so the jam shines through. They're inspired by the Austrian Linzer torte, one of the oldest cakes in the world, and they look far more complicated than they actually are.

Why you'll love Linzer cookies

• Buttery, melt-in-your-mouth almond shortbread.
• Bright raspberry jam that peeks through like stained glass.
• Stunning on cookie platters and in gift boxes.
• Get even better after a day, as the cookies soften slightly around the jam.

Ingredients (makes about 24 sandwich cookies)

For the cookies

• 1 cup (226 g) unsalted butter, softened
• 2/3 cup (80 g) powdered sugar, plus extra for dusting
• 1 large egg yolk
• 1 tsp vanilla extract
• Zest of 1/2 lemon
• 1 cup (100 g) almond flour
• 2 cups (250 g) all-purpose flour
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

For the filling

• 1/2 cup (160 g) seedless raspberry jam (or any thick jam)

Instructions

1. Cream the butter and powdered sugar until smooth and fluffy. Beat in the egg yolk, vanilla and lemon zest.
2. Add the dry ingredients. Mix in the almond flour, flour, cinnamon and salt until a soft dough forms.
3. Roll and chill. Divide the dough in half and roll each half between two sheets of baking paper to 1/8 inch (3 mm) thick. Chill flat for at least 1 hour.
4. Preheat the oven to 350°F (175°C) and line baking trays.
5. Cut. Cut 2 1/2-inch (6 cm) rounds or fluted shapes. In half of them, cut a small window (heart, star or circle) in the centre.
6. Bake for 10–12 minutes, until the edges are just golden. Cool completely.
7. Dust the cookies with windows ("tops") generously with powdered sugar.
8. Assemble. Spread about 1 tsp of jam on each solid cookie and gently press a dusted top on it.

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Alla's tips

• Roll first, then chill. Rolling the soft dough between baking paper and chilling it flat makes cutting much easier.
• Thin cookies are more elegant. Aim for 1/8 inch (3 mm) thick.
• Bake the tops and bottoms on separate trays. The windowed tops bake a little faster.
• Dust before assembling so the jam window stays clean and bright.
• Use thick, seedless jam. Runny jam leaks out the sides.
• Assemble on the day you serve, or a few hours ahead, for the crispest cookies. They'll soften slightly the next day, which many people prefer!

Variations

• Apricot Linzers: use apricot jam for a golden window.
• Nutella Linzers: fill with Nutella or chocolate hazelnut spread.
• Hazelnut: use ground hazelnuts instead of almond flour, which is very traditional.
• Lemon curd: fill with lemon curd for a bright, tangy version.

Storage

Keep assembled cookies in an airtight container for up to 4 days. Freeze unfilled baked cookies for up to 3 months, then fill and dust after thawing.

FAQ

What are Linzer cookies? They're Austrian-style sandwich cookies inspired by the Linzer torte: almond or hazelnut shortbread filled with jam, with a cut-out window on top.

Do I need special Linzer cutters? No. Use any round cutter for the cookies and a small shape (or even a bottle cap) for the window.

Why did my powdered sugar disappear? The cookies were still warm, or they were stored with the jam for too long. Dust right before serving, if you like.

Can I make them nut-free? Yes. Replace the almond flour with an equal weight of all-purpose flour.

Why did my cookies spread? The dough was too warm. Chill the cut shapes on the tray for 10 minutes before baking.

How far ahead can I make them? Bake the cookies up to 3 days ahead, and fill them the day you serve.

More Christmas cookies to try

• Snowball Cookies (Russian Tea Cakes)
• Chocolate Crinkle Cookies
• Soft Eggnog Cookies
• Sacher Cake (Chocolate & Apricot)

Hugs, Alla xox

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