Belula

Raspberry Linzer Cookies

A version of the classic Austrian Linzertorte, this linzer cookie recipe is made with 2 rounds of buttery dough, flavored with lemon zest and spices, filled with raspberry jam.

Belula November 30, 2020
Linzer cookies filled with raspberry jam arranged in lines

This is one of my favorite cookies ever. So full of flavor. And the cookie dough just melts in your mouth: the perfect balance between flaky and airy! I remember when I learned how to make the Linzertorte at while attending baking school at Ecole Lenotre, and I immediately fell in love with it. At the end of each week, when that’s week course was over, we displayed the production of everything we had made during those days so that students from other courses could come and see our work. At the end we could take home our bounty of choice. I fought hard to get that Linzertorte. And I did. This linzer cookie version is even better 😊. Hope you enjoy them as much as I do!

One linzer cookie filled with raspberry jam, with other blurry all around
Linzer cookies filled with raspberry jam arranged in lines

What is a linzer cookie?

It is a cookie version of the Linzertorte, and Austrian tart from the city of Linz that dates all the way back to the 17th century. This tart is made with a buttery and almond crust that uses lemon zest and cinnamon, it is filled with black currant preserves and covered with a lattice.

The linzer cookie is smaller, cuter version of this traditional tart: it has an almond flour dough, and it is filled with jam.

One raspberry linzer cookie with a bite off
Raspberry linzer cookies on a baking tray lined with parchment paper

About the linzer cookie dough

Making the dough is easy. You can follow the step by step below. Make sure not to overwork the dough.

However, because of its high butter content and the use of almond flour in the dough its more difficult to roll out than other cookie dough. Here are some pro tips that will help:

  • After making the dough make sure to chill it for at least 2 hours.
  • Divide the dough in 2 to make it easier to roll it out. If it is smaller you can work faster, and its also easier to move around. Place the half you are not working with back in the refrigerator.
  • Always keep your work surface lightly floured. Pick up the dough by rolling it around the rolling pin to add some flour if necessary.
  • Work as fast as possible.
  • If at any moment you fill the dough has become too soft to work with pop back in the refrigerator.
  • Place the rolled-out dough in the refrigerator for another 30 minutes before cutting out the cookie rounds.
  • You can also roll out your dough sandwiched between 2 pieces of parchment paper, lightly floured.
Ingredients to make raspberry linzer cookies
Bowl with softened butter, almond flour, lemon zest and powdered sugar
Bowl with the cookie dough plus the egg yolk
Bowl with the linzer cookie dough in the making: adding the dry ingredients
Linzer cookie dough wrapped in parchment paper
Rolled out linzer cookie dough

A word on cookie cutters

I have done this recipe many times, and this is the first time I have used a proper linzer cookie cutter Christmas Linzer Cookie Cutters. This one has 2 cookie cutters, one for the bottom cookie, one for the top cookie with the hole incorporated in the cutter.

However, they can be made with any cookie cutter shape you like and have at home. The only requirement is to have 2 cutters: one for the bottom round and a smaller one to make the hole on the top cookie round.

Shaping linzer cookies

Because the dough is very pliable, it must be cold to be able to get clean cuts with the linzer cookie cutter or any cookie cutter you use. To make the linzer cookies you need to:

  • Work in batches.
  • Use the first half of the rolled-out dough to cut the bottom rounds. Use a 4.5 cm (1.8 inches) cookie cutter to cut the rounds and immediately place on a baking tray lined with parchment paper. Space out the cookies. If using a 30x40 cm baking tray, 20 cookies is the ideal number.
  • If you notice that it is hard to obtain a clean-cut cookie, refrigerate the dough until it is cold enough to work with.
  • Bake for about 10 minutes. Until they are lightly colored.
  • While they are baking, work with the second batch of rolled out dough and cut out the top cookies.
  • If you have the special linzer cookie cutter: just place the rounds on the lined baking tray and make sure to remove the center.
  • If you use regular cookie cutter: place the whole cookie round on the lined baking tray. Refrigerate for 15 minutes. Cut out the hole in the middle using a smaller cookie cutter.
  • Bake for about 9 minutes. Until they are lightly colored.
  • Let the cookies sit on the baking tray for 5 minutes before placing them on a rack to cool off. They are fragile. Treat with care.
Rolled out linzer cookie dough with cookie cutter on top
Rolled out and cut out linzer cookie dough
Linzer cookies on a lined baking tray ready to be baked
Closeup of the dough cookie rounds

Assembling the raspberry linzer cookies

Once the cookie rounds are baked and cooled off and you are ready to eat them:

  • Dust the top cookies with powdered sugar (the ones with a hole in them 😊).
  • Add ½ a teaspoon of raspberry jam onto to the bottom cookies.
  • Top with a cookie top.
Baked cookie rounds cooling off on a wire rack
Cookie tops dusted with powdered sugar
Cookie rounds filled with raspberry jam and cookie tops arranged in an irregular manner
Linzer cookie bottoms filled with raspberry jam toped with the linzer cookie top

How to store linzer cookies?

Once baked, the cookie rounds can be kept for up to 5 days in an airtight container.

Once filled with the raspberry jam, they are best if you have them on the same day. They will be become soggy afterwards.

Pro tip: keep the baked cookie rounds safely stored and assemble only when you are ready to have them! Must be eaten fresh 😊.

Con you freeze linzer cookies?

You can freeze the linzer cookie rounds:

Before baking:

  • Once you cut the rounds, place on a baking tray lined with parchment paper close together. They should not be touching one another. Cover with plastic wrap or parchment, and freeze. Once they have frozen, transfer to freezer bag or airtight container. They keep for up to 3 months.
  • To defrost: place on a line baking tray and let sit at room temperature for 20 minutes before baking. Cool off and fill with raspberry jam.

After baking:

  • Let them cool off. Then store in a freezer bag or airtight container. They keep for up to 1 month.
  • To defrost: place on a wire rack for about 1 hour. Then proceed to fill with raspberry jam.
Cookie rounds filled with raspberry jam and cookie tops arranged in an irregular manner
One linzer cookie filled with raspberry jam, with other blurry behind and a piping bag in the bottom right corner

Variations for this recipe

You can use any jam you like and have at home.

If you feel like making a homemade raspberry jam, you can find a delicious recipe here Raspberry Doughnuts.

You can also fill them with dulce de leche, Nutella and even lemon curd 😊.

The ingredients used in all recipes on this site are measured using the metric system. I use a scale to be precise with my measurements and ensure good results. If you would also like to use a scale, here are some: USA, Canada, UK, Australia, France.
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 2 hours 50 minutes

Servings: 25 cookies
Nutrition: 136 cal
Cuisine: Austrian

Ingredients

  • Butter 150 g
  • Flour 200 g
  • Almond Flour 100 g
  • Powdered Sugar 100 g
  • Baking Powder 5 g
  • Egg Yolks 2
  • Salt 5 g
  • Lemon (the zest of 1 lemon) 1
  • Ground Cinnamon (optional) 1 pinch
  • Ground Clove (optional) 1 pinch
  • Vanilla Extract 5 g
  • Raspberry Jam 150 g

Procedure

  • 1. Mix the softened butter, the powdered sugar, the almond flour, the vanilla extract, and the lemon zests until combined.
  • 2. Add the egg yolks and mix until combined.
  • 3. Finally add the flour, the salt and the ground spices. Mix to combine.
  • 4. Shape the dough into a rectangle, wrap with parchment paper and refrigerate for at least 2 hours.
  • 5. Line a baking sheet with either parchment paper. Pre-heat the oven to 170 C°.
  • 6. Divide the dough in 2. Flatten the dough by tapping it with rolling pin. Over a lightly floured surface or on a piece of parchment paper (also floured) roll it out about ¾ mm thick. Refrigerate for 30 minutes and repeat the procedure with the second half of the cookie dough.
  • 7. Using a 4.5 cm cookie cutter cut out the cookies and place the rounds on the lined baking tray. Refrigerate for 30 minutes.
  • 8. Repeat the procedure with the remaining half of the dough. Once they are on the baking tray use the smallest cookie cutter you have or a pipping tip to cut a whole at the center of each round. Refrigerate for 30 minutes. If you have a linzer cookie cutter, no need to find a smaller cookie cutter, the whole is already included in them.
  • 9. Gather all the scraps of dough, refrigerate and repeat.
  • 10. Bake the cookies for approximately 10 minutes, until they are lightly coloured.
  • 11. Remove from the oven let the cookies sit for 5 minutes on the baking tray, then transfer to a rack to cool.
  • 12. Just before you are ready to eat these cookies, proceed to assemble. The cookie rounds can be stored in an airtight container until then. They keep for up to 5 days.
  • 13. Sift powdered sugar on the cookie rounds with a whole in them.
  • 14. Turn the remaining of the cookies flat side up and place a ½ teaspoon of raspberry jam at the centre of each one. You can also pipe the filling onto the cookie rounds.
  • 15. Top with the cookies dusted in powdered sugar and press slightly.
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!
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1 Comment
Jenna February 25, 2021

Hi I had a question- can’t wait to make this recipe! I have to make them a few days in advance (I know they are best served fresh but I am bringing them as a gift). How do you recommend storing them? (Container/ temperature?)

Belén Gowland
Belula February 28, 2021

Hi Jenna! So excited to hear you will making these cookies!!!
If you will.be making them in advance, this is no problem. Make the cookies, let them cool down and store un airtight container. Then proceed to fill tthem with the jam on the SAME day you will be gifting them!
Hope they turn out great !

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