Linzer Cookies Almond Raspberry (Printable)

Tender almond cookies filled with raspberry jam and topped with a decorative lattice for special occasions.

# What You Need:

→ Dry Ingredients

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

→ Wet Ingredients

05 - 3/4 cup unsalted butter, softened
06 - 2/3 cup powdered sugar
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
11 - 1/4 cup powdered sugar, for dusting

# Steps:

01 - Whisk together flour, almond flour, 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 egg yolk, vanilla extract, and lemon zest to the butter mixture; beat until combined.
04 - Gradually mix in the dry ingredients until dough forms, taking care not to overmix.
05 - Divide dough in half, flatten each into a disk, wrap in plastic, and chill for at least 1 hour.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - On a lightly floured surface, roll one disk of dough to 1/8 inch thickness.
08 - Use a 2-inch round or fluted cutter to cut cookies, placing half on prepared sheets.
09 - Cut centers from remaining cookies with a smaller 1-inch cutter to create windowed tops.
10 - Gather and roll the dough scraps as needed to cut additional cookies.
11 - Bake for 10 to 12 minutes until edges are lightly golden. Cool on sheets for 2 minutes, then transfer to wire racks to cool completely.
12 - Dust the cutout cookies with powdered sugar once cooled.
13 - Spread approximately 1 teaspoon raspberry jam on each base cookie, then sandwich with sugared tops.
14 - Allow assembled cookies to rest at room temperature for at least 30 minutes for the jam to set before serving.

# Expert Tips:

01 -
  • They're elegantly simple to make but look impressive enough to gift or serve at fancy occasions.
  • The combination of buttery dough, tart raspberry jam, and the subtle warmth of cinnamon creates a flavor that feels both comforting and sophisticated.
  • Once you nail the technique, you can swap jam flavors and make them your own signature treat.
02 -
  • Don't skip the chilling step—I learned this the hard way when my first batch spread into odd shapes and lost their definition.
  • The size of your cutout windows matters; too large and the jam leaks everywhere, too small and the cookie loses its identity.
  • Room temperature butter is crucial; cold butter will never cream properly, no matter how long you beat it.
03 -
  • If your cutouts are sticking to your cutter, dip the cutter in flour between each cut and tap off the excess.
  • A pastry brush dusted with powdered sugar gives you more control than trying to dust the whole batch at once and keeps the windows pristine.
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