Last Updated on 2 months by Neha Deshmukh

Almond Linzer Cookies Recipe – Cinnamon Raspberry Delight

Hey everyone! If you’re anything like me, the holidays (or honestly, any time of year!) just feel better with a little baking. And these Almond Linzer Cookies? They’re a total classic for a reason. I first made these when I was trying to impress my then-boyfriend’s family, and let’s just say they disappeared pretty quickly! They’re a little bit fancy looking, but honestly, they’re not as tricky to make as you might think. Let’s get baking!

Why You’ll Love This Recipe

These aren’t just any cookies. They’re buttery, nutty, and bursting with the bright, sweet-tart flavor of raspberry jam. The delicate almond flavor shines through, and the little peekaboo window in each cookie is just so charming, don’t you think? They’re perfect for gifting, sharing with loved ones, or just enjoying with a cup of chai. Plus, the combination of cinnamon and almond is just heavenly!

Ingredients

Here’s what you’ll need to make these delightful cookies:

• 2 1/4 cups + 1 tablespoon all-purpose flour (about 280g)
• 1/4 teaspoon cinnamon powder (about 1g)
• 1/4 teaspoon salt (about 1.5g)
• 1/3 cup light brown sugar, packed (about 67g)
• 3/4 cup silvered almonds (about 85g)
• 1 cup unsalted butter, softened (226g)
• 1 large egg
• 1 teaspoon vanilla extract (5ml)
• 1/4 teaspoon almond extract (1.25ml)
• 8 oz raspberry jam (about 227g)
• 1/3 cup powdered sugar (about 30g), for dusting

Ingredient Notes

Let’s talk ingredients! A few things can really make or break these cookies, so here are my little kitchen secrets:

• Almond Extract: Don’t skip this! It really elevates the almond flavor. A little goes a long way, so stick to 1/4 teaspoon.
• Silvered Almonds: These add a lovely texture and nutty flavor. You can toast them yourself (see instructions below!) or buy pre-toasted ones to save time.
• Raspberry Jam: This is where you can get creative! While classic raspberry is amazing, feel free to experiment. Strawberry, apricot, or even a mixed berry jam would work beautifully. In India, you can find some incredible homemade jams, especially during mango season – a mango jam Linzer would be divine!
• Flour: I recommend using all-purpose flour for the best texture.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. Toast the Almonds: Preheat your oven to 375°F (190°C). Spread the silvered almonds on a baking tray and toast for 7-8 minutes, until fragrant and lightly golden. Keep a close eye on them – they burn easily!
2. Make the Almond-Sugar Mixture: Once the almonds are cool enough to handle, pulse them in a food processor with the brown sugar until finely ground. Set this aside – it’s like magic dust for our cookies!
3. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, and salt.
4. Cream Butter & Sugar: In a stand mixer (or with a hand mixer!), beat the softened butter until it’s nice and creamy. Add the egg, vanilla extract, and almond extract, and mix until everything is well combined.
5. Combine Wet & Dry: Gradually add the flour mixture and the almond-sugar mixture to the butter mixture. Mix until a dough forms. Don’t overmix!
6. Chill the Dough: Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 2-3 hours. This is crucial – it makes the dough easier to roll out and prevents the cookies from spreading too much during baking.
7. Preheat & Roll: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
8. Cut Out Cookies: Use a Linzer cookie cutter (or any cookie cutter you like!) to cut out shapes. For half of the cookies, cut a small center hole.
9. Bake: Place the cookies on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until the edges are golden brown. Let them cool completely on a wire rack.
10. Assemble: Spread a spoonful of raspberry jam on the solid cookies. Dust the cut-out cookies with powdered sugar, then gently sandwich them together.

Expert Tips

• Don’t overbake! These cookies are best when they’re slightly soft.
• Make ahead: The dough can be made a day or two in advance and stored in the refrigerator.
• Cool completely: Make sure the cookies are completely cool before assembling, or the jam will melt.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based butter and an egg replacer (like flaxseed meal) to make these cookies vegan-friendly. My friend Priya swears by using applesauce as an egg replacer too!
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. Just be sure it contains xanthan gum for binding.
• Spice Level: If you love cinnamon, feel free to add an extra 1/4 teaspoon! A pinch of nutmeg would also be lovely.
• Festival Adaptations: These are perfect for gifting during Christmas or Diwali. Package them in a pretty box with a ribbon, and you’ve got a homemade gift that everyone will love.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a cup of hot chai or a glass of cold milk. They also make a beautiful addition to a dessert platter.

Storage Instructions

Store the assembled cookies in an airtight container at room temperature for up to 3 days. You can also freeze them (before or after baking!) for up to 2 months.

FAQs

Let’s answer some common questions:

• What is the best way to prevent the cookies from spreading during baking? Chilling the dough is key! Also, make sure your butter is softened, not melted.
• Can I use a different type of jam? Absolutely! Get creative and use your favorite flavor.
• How can I make the almond flour finer if I don’t have a food processor? You can place the almonds and brown sugar in a zip-top bag and crush them with a rolling pin. It will take a little more effort, but it works!
• Can these cookies be frozen before or after baking? Yes! Unbaked dough can be frozen for up to 2 months. Baked cookies can also be frozen, but they may lose a little bit of their texture.
• What is the purpose of chilling the dough? Chilling the dough helps to firm up the butter, which prevents the cookies from spreading too much during baking. It also makes the dough easier to roll out.

Enjoy baking these beautiful and delicious Almond Linzer Cookies! I hope they bring a little sweetness to your day.