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Raspberry Linzer Cookies

Raspberry Linzer Cookies

Most people know what Linzer Cookies are AND how addicting they can be, but not many people know these delicious little treats started as a different dessert.

The original dessert was called a Linzertorte.  It originated in the Austrian city of Linz in the 1600’s.  As opposed to the raspberry jam filling we’re accustomed to, the traditional pastry was filled with black currant preserves and covered with a dough lattice (i.e., a woven top).  When the Linzertorte was brought to America in the 1800’s it was slowly adapted into the cookies we have today!

Raspberry Linzer Cookie

Lemon zest is added into the cookie dough, which gives the cookies a bright flavor when mixed with the spices.  I think they would also be delicious with orange zest (if you don’t have any lemons).  For this recipe, I used raspberry jam, but you can use any type of jam you’d like.  My husband said I should try to make some with apricot jam the next time.  I bet that would be amazing!  You might even give the traditional black currant preserves a try.  No matter what filling you choose, you can’t go wrong with these Linzer Cookies.

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Linzer Cookie Ingredients
Ingredients:
Materials:
  • 3¼-inch heart cookie cutters with scalloped and straight edges
  • 1-inch heart cookie cutter with straight edge1
Making the Linzer Cookie Dough

Begin by placing the almond flour into a skillet over medium heat on the stove top.  Stir constantly until the almond flour is toasted and smells strongly of almonds.  Remove from the heat, pour into a bowl, and set aside to cool. 

Linzer Cookie Ingredients

In a medium bowl, whisk together the flour, cinnamon, salt, and lemon zest.  Then, set the bowl aside. 

In the bowl of a stand mixer (or a large bowl if using a hand mixer), cream together the butter and sugar until light and fluffy (approximately 3 minutes). 

Beat in the vanilla and egg yolks on low speed.  Stir in the almond flour until just mixed and then add the all-purpose flour until incorporated. 

Divide the dough in half, cover in plastic wrap, and refrigerate for 1 hour (or until firm).  This allows the dough to relax and the butter to firm up, so the cookies won’t spread when baking. 

Baking the Linzer Cookies

About 30 minutes before baking the cookies, preheat your oven to 350°F/180°C with the rack in the middle of the oven. 

Roll out the dough to ¼” thick between two sheets of parchment paper or plastic wrap.  Use the larger cookie cutters to cut out the cookies.  I did half with scalloped edges and half with straight edges.  Use the smaller heart cookie cutter to cut the center out of half of the cookies.  If the dough gets soft at any point while rolling the cookies, return the dough to the fridge to chill for 10-15 minutes. 

Linzer Cookie Dough

Transfer the cookies to a baking sheet lined with parchment paper and bake for approximately 12 minutes (or until lightly browned around the edges). 

Linzer Cookies

Remove from the oven and allow the cookies to cool on the pan for 5 minutes before moving them to a wire rack to cool completely. 

Assembling and Decorating the Linzer Cookies
Raspberry Filled Linzer Cookies

Separate the tops (i.e., the cookies with heart-shaped holes in them) and bottoms (i.e., the full heart cookie).  Flip the bottom cookies over so the flat side is facing up.  Cover the flat side of the bottom cookie with a thin layer of raspberry jam.  Set the bottoms aside. 

Linzer Cookies covered in powdered sugar

Sprinkle powdered sugar over the tops of the cookies with the hole. 

Next, sandwich the bottom and top cookies so the jam is in the middle and the powdered sugar surface is facing outward.  Use a small spoon to add a little extra jam in the heart-shaped depression.   

Raspberry Linzer Cookies

These cookies are best the day they are assembled.  The longer they sit, the softer the cookies will be.  The unassembled cookies can be stored in an airtight container for several days. 

These Raspberry Linzer Cookies are a perfect anytime treat and would be a sweet present on Valentine’s Day!

Looking for other cookie recipes?

Linzer Cookies

Prep Time30 mins
Cook Time12 mins

Equipment

  • 3¼-inch heart cookie cutters with scalloped and straight edges
  • 1-inch heart cookie cutter with straight edge

Ingredients

Linzer Cookie Dough

  • 1 cup (150g) almond flour
  • 2 cups (260g) all-purpose flour
  • ½ tsp (1g) ground cinnamon
  • ½ tsp (2g) salt
  • Zest of one small lemon
  • 1 cup (226g) unsalted butter, room temperature
  • ¾ cup (150g) granulated white sugar
  • 1 tsp (5g) vanilla extract
  • 2 large (40g) egg yolks

Topping and Filling (amounts can vary)

  • ½ cup (60g) powdered sugar (or enough to dust the cookies)
  • ½ cup (120g) raspberry jam, stirred

Instructions

Making the Linzer Cookie Dough

  • Begin by placing the almond flour into a skillet over medium heat on the stovetop. Stir constantly until the almond flour is toasted. Remove from the heat, pour into a bowl, and set aside to cool.
  • In a medium bowl, whisk together the flour, cinnamon, salt, and lemon zest. Then, set the bowl aside.
  • In the bowl of a stand mixer (or a large bowl if using a hand mixer), cream together the butter and sugar until light and fluffy (approximately 3 minutes).
  • Beat in the vanilla and egg yolks on low speed. Stir in the almond flour until just mixed and then add the all-purpose flour until incorporated.
  • Divide the dough in half, cover in plastic wrap, and refrigerate for 1 hour (or until firm). This allows the dough to relax and the butter to firm up, so the cookies won’t spread when baking.

Baking the Linzer Cookies

  • About 30 minutes before baking the cookies, preheat your oven to 350°F/180°C with the rack in the middle of the oven.
  • Roll out the dough to ¼” thick between two sheets of parchment paper or plastic wrap. Use the larger cookie cutters to cut out the cookies. I did half with scalloped edges and half with straight edges. Use the smaller heart cookie cutter to cut the center out of half of the cookies. If the dough gets soft at any point while rolling the cookies, return the dough to the fridge to chill for 10-15 minutes.
  • Transfer the cookies to a baking sheet lined with parchment paper and bake for approximately 12 minutes (or until lightly browned around the edges).
  • Remove from the oven and allow the cookies to cool on the pan for 5 minutes before moving them to a wire rack to cool completely.

Assembling and Decorating the Linzer Cookies

  • Separate the tops (i.e., the cookies with heart-shaped holes in them) and bottoms (i.e., the full heart cookie). Flip the bottom cookies over so the flat side is facing up. Cover the flat side of the bottom cookie with a thin layer of raspberry jam. Set the bottoms aside.
  • Sprinkle powdered sugar over the tops of the cookies with the hole.
  • Next, sandwich the bottom and top cookies so the jam is in the middle and the powdered sugar surface is facing outward. Use a small spoon to add a little extra jam in the heart-shaped depression.
  • These cookies are best the day they are assembled. The longer they sit, the softer the cookies will be. The unassembled cookies can be stored in an airtight container for several days.
Notes:
  1. If you don’t have cutters that match these dimensions exactly, you can always use any shaped cutter as long as one of the cutters is smaller. The inside and outside shape do not need to match. For example, a square cookie with a star shape in the middle would look very cute. (Back to “Materials” section)
  2. This recipe was adapted from the Linzer Cookie recipe on Joyofbaking.com

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