Raspberry Linzer Cookies

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!

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.

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.

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.

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.

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.

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 😊.