Belula

Classic Almond Raspberry Linzer Torte Cookies

This classic almond raspberry Linzer cookies recipe is made with two 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

Classic Linzer cookies are one of my favorite cookies ever. It is a cookie version of the Linzertorte and Austrian tart from the city of Linz that dates back to the 17th century. The Linzer cookie is a smaller, cuter version of this traditional tart. It has an almond flour dough, and it is filled with jam.

The cookie dough just melts in your mouth and is the perfect balance between flaky and airy! This Linzer torte cookie version is delicious and straightforward. It's two buttery lemon-scented almond cookies filled with homemade raspberry jam. These almond raspberry Linzer cookies are perfect for enjoying all year round and are an excellent idea to gift over the holiday season. I 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

Ingredient Notes

  • Raspberry jam: You can either use a store-bought kind or make your own, which is relatively easy and delicious. You can find a simple recipe here Raspberry Jam-Filled Brioche Donuts
  • Spices: This recipe calls for ground cinnamon and ground cloves. They are optional, but I think they are worth adding!

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.

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

How to make this recipe

  • Make the cookie dough
  • Roll out, cut, and bake the 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 the bottom cookies.
  • Press down 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

Recipe notes on the almond Linzer cookie dough

Making the dough is easy. You can follow the step by steps below. Make sure not to overwork the dough, but it’s essential to be aware because of its high butter content and the use of almond flour in the dough, it's more challenging 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 into two parts to make it easier to roll it out. If it is smaller, you can work faster, and it's also easier to move around. Place the half you are not working with back in the refrigerator.
  • Always keep your work surface lightly floured. Then, 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 feel 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

Notes on shaping the Linzer cookies

Since the dough is very pliable, it must be kept cold 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 them on a baking tray lined with parchment paper. Space out the cookies. If using a 30x40 cm baking tray, 20 cookies are 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 or until they are lightly colored.
  • While baking, work with the second batch of rolled-out dough and cut out the bottom 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 a 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, so be careful.
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

Storage tips

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 become soggy afterward.

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

Freezer instructions

You can freeze the Linzer cookie rounds by following the simple tips listed below.

Before baking:

  • Once you cut the rounds, place them on a baking tray lined with parchment paper close together. They shouldn't be touching one another, so leave space. Cover with plastic wrap or parchment, and freeze. Once they have frozen, transfer to a freezer bag or airtight container. They keep for up to 3 months.
  • To defrost: Place on a lined baking tray and 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 will 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. Make the Linzer cookie dough: Mix the softened butter, the powdered sugar, the almond flour, the vanilla extract, and the lemon zest until combined. Next, add the egg yolks and mix until combined. Finally, add the flour, salt, and ground spices. Mix to combine. Shape the dough into a rectangle, wrap with parchment paper and refrigerate for at least 2 hours.
  • 2. Cut Linzer cookie rounds: Line a baking sheet with either parchment paper. Divide the dough into 2. Flatten the dough by tapping it with a 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. Using a 4.5 cm cookie cutter, cut out the cookies and place the rounds on the lined baking tray. Refrigerate for 30 minutes. 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 piping tip to cut a hole 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 hole is already included in them) Gather all the scraps of dough, refrigerate, and repeat.
  • 3. Bake the Linzer cookies: Pre-heat the oven to 170 C°. Bake the cookies for approximately 10 minutes until they are lightly colored. Remove from the oven, let the cookies sit for 5 minutes on the baking tray, then transfer to a rack to cool.
  • 4. Assemble the Raspberry Linzer Cookies: Before you are ready to eat these cookies, proceed to assemble. Sift powdered sugar on the cookie rounds with a hole in them. Turn the remaining cookies flat side up and place a ½ teaspoon of raspberry jam at the center of each one. You can also pipe the filling onto the cookie rounds. Top with the cookies dusted in powdered sugar and press slightly. Note: The cookie rounds can be stored in an airtight container until you are ready to eat them. Only then proceed to the assembly. They keep for up to 5 days.
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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