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Classic Linzer Cookies with Raspberry Jam

Classic Linzer cookies with raspberry jam are tender almond cookies with a buttery, lightly spiced dough and a bright jam center. Cut windows in half the rounds, dust them with powdered sugar, and sandwich them over raspberry preserves for a crisp-edged, festive finish.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling and resting 1 hour 45 minutes
Total Time 2 hours 35 minutes
Servings: 24 servings
Course: Dessert
Cuisine: European
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2 cups all-purpose flour
  • 1 cup almond flour blanched
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon fine salt
  • 1 cup unsalted butter softened
  • 0.67 cup granulated sugar
  • 1 egg yolk large
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest finely grated
For the filling and finish
  • 0.5 cup raspberry preserves
  • 0.25 cup powdered sugar

Equipment

  • 1 electric mixer
  • 2 baking sheets

Method
 

Make the dough
  1. Whisk the all-purpose flour, almond flour, cinnamon, and salt together in a medium bowl.
  2. Beat the butter and granulated sugar with a mixer on medium speed until creamy, about 2 minutes.
  3. Beat in the egg yolk, vanilla, and lemon zest until combined.
  4. Add the flour mixture and mix on low just until a soft dough forms.
  5. Divide the dough in half and shape each half into a disk.
  6. Wrap the disks and refrigerate for 1 hour.
Cut and bake the cookies
  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. Roll one disk at a time between parchment to 1/8-inch thickness.
  4. Cut 48 rounds with a 2 1/2-inch cutter, rerolling scraps as needed.
  5. Cut a 1-inch window from the center of half the rounds.
  6. Arrange the rounds on the prepared sheets with space between them.
  7. Place the small cutouts separately on the sheets.
  8. Refrigerate the cut cookies for 15 minutes.
  9. Bake one sheet at a time on the center rack for 9–11 minutes.
  10. Remove the small cutouts after 6–8 minutes when set, and bake the larger cookies until their edges are just turning golden.
  11. Cool the cookies on the baking sheets for 5 minutes.
  12. Transfer them to a wire rack to cool completely.
Fill and finish the cookies
  1. Sift the powdered sugar over the windowed cookies.
  2. Spread 1 teaspoon raspberry preserves on each solid cookie.
  3. Top each solid cookie with a powdered-sugar cookie.
  4. Let the assembled cookies rest for 30 minutes before serving.

Notes

For clean edges, roll the dough between parchment and keep it chilled while working. Store assembled cookies in an airtight container at room temperature for up to 3 days. Freeze unfilled cookies for up to 2 months and assemble after thawing. For a gluten-free variation, replace the all-purpose flour with a 1:1 gluten-free baking blend.