It’s definitely not Christmas for me without some jammy, almondy, buttery Linzer cookies. They are so simple and quick to make and are the perfect foodie gift. Fill them with whatever jam or jelly you prefer. For these Raspberry Linzer Cookies, I used my favourite Raspberry Jam which worked wonderfully.
I’ve always loved anything gingerbread for Christmas, but for the last several years Linzer cookies have become a tradition in our household. I love filling them with different fillings, but these Raspberry Linzer Cookies, are probably my favourite thus far.
In fact, I don’t only make them for Christmas. I have made them for Easter before too. Shaped like an egg and filled with passion fruit curd. Yum!
While I love using the traditional Ground Almonds or Almond Flour, I have also made them with Macadamia flour. Absolutely delicious.
Do check out some of my other version, like my Cranberry Linzer Cookies, my Easter Linzer Cookies with Passion Fruit Curd or my Valentine’s Love Letter Linzer Cookies filled with Strawberry Jam. I’m sure they won’t be the last versions I make so keep out for more coming soon.
Raspberry Linzer Cookies
Ingredients
- 250 grams Unsalted Butter Softened to room temperature
- ⅔ Cup Castor Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- ⅔ Cup Almond Flour or ground almonds
- 1 tsp Lemon Zest Optional
- 2½ Cups All-Purpose/Cake Flour
- ½ tsp Baking Powder
- ¼ tsp Salt
- Raspberry Jam Or other jam of your choice
- Icing/powdered sugar for decorating
Instructions
- In a large bowl, or the bowl of your stand mixer, cream together the softened butter and sugar until smooth and fluffy
- Add the egg and the vanilla and mix until incorporated
- Next, add the ground almonds and lemon zest and mix until combined
- Sift in the flour, baking powder, cinnamon and salt and mix until a smooth dough forms. Divide the dough into two balls for ease of rolling, then cover with plastic wrap and place in the fridge for 30 minutes to 1 hour
- Preheat the oven to 180°C and line two large baking sheets with baking paper or silicone baking mats
- Flour your surface well, then remove one of your dough balls from the fridge and roll with a rolling pin to around ½ cm in thickness. You want these to be quite thin as they will be sandwiched together
- Using your preferred shape cookie cutter, cut out your shapes and place on your prepared baking sheet, leaving space between the cookies
- Use a smaller cutter to cut the centres out of half of the cookies
- Bake for around 7 – 9 minutes. You do not want them to brown
- Remove and let cool for around 5 minutes on the baking sheet, then place the cookies on a wire cooling rack to cool completely before filling and decorating
- Repeat with the remaining dough. Remember to have equal amounts of tops and bottoms for your cookies
- When the cookies are all completely cooled, spoon around ¼ – ½ a teaspoon of jam onto the bottoms, spreading slightly. Do not go right to the edges as it will ooze out when placing to tops on
- Next, place all the tops together and give a very generous sifting of icing/powdered sugar (this is done before putting the tops on the bottoms so that the jam is visible)
- Finally, gently place the tops on the jam filled bottoms and push down slightly to sandwich together
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