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Classic Almond Linzer Cookies

Close-up of two stacked raspberry linzer cookies, dusted heavily with powdered sugar.
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Make traditional Austrian Linzer cookies featuring a buttery almond shortbread base, raspberry jam filling, and a dusting of powdered sugar.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 cup finely ground almonds or almond flour
  • 1/4 teaspoon salt
  • 1/2 cup raspberry jam
  • 1/4 cup powdered sugar for dusting

Instructions

  1. Beat the softened butter and granulated sugar together until light and fluffy.
  2. Mix in the egg yolk and vanilla extract until combined.
  3. In a separate bowl, whisk together the flour, ground almonds, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a dough. Do not overmix.
  5. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  6. Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disk of dough to about 1/8 inch thickness.
  8. Use cookie cutters to cut out shapes. Cut half of the shapes with a small cutout in the center (like a circle or star) to create the tops.
  9. Place the cookies on the prepared baking sheets.
  10. Bake for 10 to 12 minutes, or until the edges are lightly golden. Let cool completely on the baking sheets for 5 minutes before transferring to a wire rack to cool fully.
  11. Once cool, spread about 1 teaspoon of raspberry jam onto the bottom cookie piece.
  12. Place a cutout top cookie over the jam.
  13. Dust the tops generously with powdered sugar before serving.

Notes

  • For a gluten-free version, substitute the all-purpose flour with an equal amount of a 1-to-1 gluten-free baking blend.
  • You can use other jams like apricot or strawberry if desired.
  • Store assembled cookies in an airtight container at room temperature for up to 3 days.

Nutrition

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