Raspberry-Almond Linzer Cookies

Photo by Victor Schrager
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  • Makes 36 cookies
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 130 calories
    • Calories 59 calories from fat
    • Fat 7 g
    • Sat Fat 3 g
    • Cholesterol 19 mg
    • Sodium 38 mg
    • Protein 2 g
    • Carbohydrate 17 g
    • Sugar 9 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 14 mg


  1. Check 2/3cup almonds
  2. Check 1/2cup packed light brown sugar
  3. Check 2 1/2cups all-purpose flour, spooned and leveled, plus more for the work surface
  4. Check 1/2teaspoon baking powder
  5. Check 1/2teaspoon kosher salt
  6. Check 1/4teaspoon ground cinnamon
  7. Check 1cup (2 sticks) unsalted butter, at room temperature
  8. Check 1 large egg
  9. Check 1teaspoon pure vanilla extract
  10. Check 1tablespoon confectioners’ sugar
  11. Check 1 12-ounce jar raspberry jam


  1. Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool.
  2. In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.
  3. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
  4. Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix).
  5. Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.
  6. Heat oven to 350° F. On a lightly-floured surface, roll out each piece of dough to a ⅛-inch thickness. Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Reroll and cut the scraps as necessary.
  7. Bake, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
  8. Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon jam on the remaining cookies and top with the sugared cookies. Store the cookies in an airtight container at room temperature for up to 5 days.