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Homemade Linzer Cookies with Raspberry Preserves Recipe

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4.2 from 10 reviews

Classic Linzer Cookies featuring a tender almond-flavored cookie sandwich filled with sweet raspberry preserves and dusted with powdered sugar. These delicate cookies are perfect for holiday baking or special occasions, boasting a perfect balance of nutty richness and fruity sweetness.

Ingredients

Dry Ingredients

  • 2 ½ cups all-purpose flour (spooned and leveled)
  • 1 cup almond flour (meal) (or ⅔ cup blanched whole almonds)
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ½ cup packed light brown sugar (divided)

Wet Ingredients

  • 1 cup unsalted butter (room temperature)
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Other

  • 12 ounces seedless raspberry preserves
  • 2 tablespoons powdered sugar (for dusting)

Instructions

  1. Make cookie dough: In a large bowl, whisk together the all-purpose flour, baking powder, kosher salt, and ground cinnamon; set aside. In a medium bowl, combine the almond flour with ¼ cup light brown sugar, breaking up any clumps thoroughly.
  2. Cream butter and sugar: Using a hand mixer or stand mixer in a large bowl, beat the unsalted butter with the remaining ¼ cup brown sugar until incorporated. Note that the mixture won’t become light and fluffy due to the high butter content.
  3. Add egg and vanilla: Beat in the large egg and pure vanilla extract until well combined, scraping down the bowl sides to incorporate all ingredients.
  4. Incorporate dry ingredients: Reduce mixer speed to low and gradually add the almond meal and brown sugar mixture until fully combined. Then, add the flour mixture in several additions, mixing until just combined. Avoid overmixing and scrape the bowl sides as needed.
  5. Chill the dough: Divide the dough in half, shape each into a disk, and wrap securely in plastic wrap. Refrigerate for at least 2 hours or overnight until firm.
  6. Prepare to bake: Preheat the oven to 350°F (conventional). Line two baking sheets with parchment paper. Let the dough disks warm slightly until firm but not soft. Lightly dust a work surface with flour.
  7. Roll and cut dough: Roll each disk to approximately ⅛-inch thickness. Use a cookie cutter to cut out shapes, spacing them about one inch apart on baking sheets. Use a smaller cutter or knife to cut out centers from half of the cookies. Save scraps for re-rolling.
  8. Bake: Bake cookies for 8-10 minutes for solid bottoms and 6-8 minutes for tops with cutout centers, rotating baking sheets halfway through. Cookies are done when edges brown, centers puff slightly, and small surface cracks appear.
  9. Cool cookies: Let cookies cool slightly on the baking sheet, then transfer to a wire rack to cool completely.
  10. Assemble the cookies: Once cool, dust the top cookies (with cutout centers) generously with powdered sugar. Spread about ¾ teaspoon of raspberry preserves on each bottom cookie (without cutouts), spreading preserves nearly to the edges without overpowering the almond flavor.
  11. Form sandwiches: Place the dusted top cookie gently onto the preserve-coated bottom and press lightly to adhere. Enjoy immediately or allow flavors to meld over time for enhanced taste.

Notes

  • For best texture, do not roll the dough thinner than ⅛ inch to avoid overly crunchy cookies.
  • Chilling the dough is crucial to prevent spreading during baking and to develop the cookie's flavor.
  • Keep scraps of dough to re-roll and maximize yield.
  • The cookies improve in flavor when stored in an airtight container for a day, allowing the preserves to soften the cookie layers slightly.
  • Use seedless raspberry preserves for the smoothest filling without seeds.

Find it online: https://recipefeastful.com/homemade-linzer-cookies-with-raspberry-preserves-recipe/