Food Recipes Raspberry-Almond Linzer Cookies 3.8 (1,032) 4 Reviews Developed in Linz, Austria, linzer cookies are a holiday favorite. Our raspberry-almond treats are an homage to that classic cookie. By Gina Marie Miraglia Eriquez Gina Marie Miraglia Eriquez Gina Marie is a chef and food editor with over 20 years of experience. Her work has appeared in Gourmet Magazine, Bon Appétit, AOL's Kitchen Daily, and Real Simple, among others. Highlights: * Over 20 years of experience in the food industry * Culinary Arts and Foodservice Management degree * Baking & Pastry certificate from the Institute of Culinary Education * Former food editor at Gourmet Magazine Real Simple's Editorial Guidelines Updated on October 30, 2022 Print Rate It Share Share Tweet Pin Email Photo: Victor Schrager Hands On Time: 1 hrs Total Time: 5 hrs Yield: 36 cookies Jump to Nutrition Facts There are a number of steps involved in making raspberry-almond linzer cookies, but the end result is absolutely worth the work (and the wait). The finished sandwiches are as delicious as they are gorgeous. Ingredients ⅔ cup almonds ½ cup packed light brown sugar 2 ½ cups all-purpose flour, spooned and leveled, plus more for the work surface ½ teaspoon baking powder ½ teaspoon kosher salt ¼ teaspoon ground cinnamon 1 cup (2 sticks) unsalted butter, at room temperature 1 large egg 1 teaspoon pure vanilla extract 1 tablespoon confectioners’ sugar 1 12-ounce jar raspberry jam Directions Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool. In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. 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). Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 130 Calories 7g Fat 17g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 130 % Daily Value * Total Fat 7g 9% Saturated Fat 3g 15% Cholesterol 19mg 6% Sodium 38mg 2% Total Carbohydrate 17g 6% Total Sugars 9g Protein 2g Calcium 14mg 1% Iron 1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.