Raspberry Almond Linzer Cookies

Raspberry Almond Linzer Cookies, a classic Austrian treat that combines rich almond flavor with a luscious raspberry jam filling. Perfect for vegetarians, these cookies are a festive addition to any holiday gathering. However, please note they contain nuts, dairy, and gluten.

These cookies boast a delightful balance of nutty and fruity flavors, making them versatile for dessert platters or afternoon tea. With their beautiful dusting of confectioners' sugar, they are sure to impress.

Packed with wholesome ingredients, these cookies offer a satisfying treat while being mindful of your dietary preferences.

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Recipe Collection: Dessert

Serving Size: 12

Cooking Time: 135 minutes

Overview

Linzer Tart Cookies are sweet and tender cut-out cookies filled with delicious raspberry jam. These cookies are perfect for a holiday table, dusted with confectioners' sugar for a beautiful finish.

Diet Type

Vegetarian

Allergies

Nuts, Dairy, Gluten

Cuisine

Austrian

Ingredients

• 1.25 Cups unsalted butter, softened
• 0.67 Cup white sugar
• 2 Cups all-purpose flour, sifted
• 1.75 Cups almonds, ground
• 0.125 Teaspoon (tsp) cinnamon, ground
• 5 Tablespoons (tbsp) raspberry jam
• 1 Pinch confectioners' sugar, to taste

Steps

1. Beat the butter and sugar in a mixing bowl with an electric mixer until light and fluffy, about 2 to 3 minutes. Mix in 1/2 cup of flour, then add the ground almonds and cinnamon. Gradually mix in the remaining flour, 1/2 cup at a time, until well combined and the dough stiffens slightly.
2. Divide the dough in half and form each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for 1 hour.
3. Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.
4. Roll out one dough disk at a time on a lightly floured surface to a thickness of 1/8 inch. Use a 2½-inch round cookie cutter to cut as many circles from the dough as possible, aiming for about 12. Arrange the dough circles 1 inch apart on a prepared baking sheet and place the sheet in the refrigerator.
5. Gather any leftover scraps, knead into a ball, and roll out again to a 1/8-inch thickness. Cut out more circles to make about 12 additional circles.
6. Place the second batch of circles on the second baking sheet. Use a 1/2-inch round cookie cutter to cut out the center from half of all the cookies.
7. Bake the cookies in the preheated oven until light brown, about 10 to 15 minutes. Remove from the oven and transfer to a wire rack to cool for 20 minutes.
8. Spread a thin layer of jam onto the bottom sides of the fully round cookies. Place a cut-out cookie on top of each one, pressing together to form a sandwich. Return to the wire rack and repeat to form 11 more cookies.
9. Sift confectioners' sugar over the cookies, then spoon a dab of jam into the cut-out part of each cookie.

Enjoy your delightful Linzer Tart Cookies!