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–+ servings
Laura Lopez

Traditional Raspberry Almond Linzer Cookies

Exquisite Austrian holiday shortbread sandwich cookies crafted with finely ground toasted almonds, rich European butter, and warm spices. Filled with jewel-toned seedless raspberry preserves and crowned with a delicate powdered sugar cut-out window.
Print Recipe
Prep Time 30 minutes
Cook Time 11 minutes
Total Time 41 minutes
Servings: 20 sandwich cookies
Calories: 195
Ingredients Method Nutrition

Ingredients
  

Spiced Almond Shortbread Dough
  • 1 cup (2 sticks) unsalted butter softened to room temperature
  • 2/3 cup granulated sugar
  • 1 large egg yolk adds rich tenderness
  • 1 tsp pure vanilla extract alcohol-free halal
  • 1/2 tsp pure almond extract
  • 1 cup superfine almond flour or blanched almonds ground fine
  • 2 cups all-purpose flour spooned and leveled
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves or nutmeg traditional Austrian spice touch
  • 1/2 tsp fine sea salt
Jam Filling & Sugar Finish
  • 3/4 cup seedless red raspberry preserves or jam high-fruit quality preserves
  • 1/2 cup powdered confectioners sugar for heavy dusting on window tops

Method
 

Mix and Chill Almond Dough
  1. In a stand mixer bowl, beat the softened butter and granulated sugar on medium speed for 3 minutes until light, creamy, and pale.
  2. Add the egg yolk, pure vanilla extract, and almond extract. Beat until smooth and fully emulsified.
  3. In a separate bowl, whisk together the almond flour, all-purpose flour, cinnamon, cloves, and fine sea salt.
  4. Add dry ingredients to the butter mixture on low speed, mixing just until a soft, nutty dough forms. Divide into two flat disks, wrap in plastic, and chill for at least 2 hours (or overnight).
Roll, Cut & Bake
  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. Working with one disk at a time on a well-floured surface, roll dough out to 1/8-inch thickness.
  3. Use a 2-inch fluted round cookie cutter to cut out rounds. On half of the rounds, use a mini 3/4-inch cutter (star, circle, or heart) to cut out center windows.
  4. Transfer cookies to baking sheets spaced 1 inch apart.
  5. Bake at 350°F for 9 to 11 minutes until edges are faintly golden. The tops should remain pale. Cool completely on wire racks.
Fill & Assemble
  1. Arrange all the top cookies (with cut-out windows) on a wire rack or parchment sheet. Dust generously with powdered confectioners sugar using a fine-mesh sieve until snowy white.
  2. Warm the seedless raspberry jam slightly in a small saucepan or microwave for 10 seconds so it spreads easily. Spoon 1 heaping teaspoon of jam into the center of each solid bottom cookie.
  3. Carefully place a powdered window top cookie over each jam-topped base, gently pressing to nudge the gleaming ruby jam up through the decorative cutout window. Serve and admire!

NUTRITION INFORMATION:

Serving: 1g Calories: 195cal (10%) Carbohydrates: 24g (8%) Protein: 3g (6%) Fat: 10g (15%) Saturated Fat: 5g (31%) Cholesterol: 30mg (10%) Sodium: 65mg (3%) Potassium: 60mg (2%) Fiber: 1.2g (5%) Sugar: 14g (28%) Vitamin A: 280IU (6%) Vitamin C: 1mg (1%) Calcium: 25mg (3%) Iron: 0.9mg (5%)
Keywords: austrian christmas cookies, holiday baking, holiday sandwich cookies, linzer cookies, raspberry almond linzer cookies

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