These raspberry linzer cookies are charming heart-shaped delights, perfect for Valentine’s Day. With a buttery almond cookie base and a luscious raspberry filling, they truly capture the sweetness of the occasion.
This recipe addresses issues of dryness, lack of flavor, and difficulties with traditional cookies while adding a lovely touch for Valentine’s Day.
I remember the first time I baked these cookies. I accidentally added too much flour, thinking it would help, but instead, they turned out a bit tough. Now, I’ve learned the right way to get that melt-in-your-mouth texture. These cookies can solve the common issue of dry and crumbly treats during the holidays, making them a reliable choice for your celebrations.
What really works here is the simplicity and the time spent chilling the dough. Even though they take a bit to prepare, with around two hours total (thanks to chilling), the results are worth every minute. Your loved ones will appreciate these tender, flavorful cookies that feel special yet are easy enough for anyone to tackle.
If you want to treat someone special, then you’ll definitely want to check out my Strawberry Shortcake Tiramisu for another delicious dessert idea.
Table of contents
Why You Will Love This Recipe
- Rich Flavor Profile – The almond flour combined with raspberry jam delivers a bright and nutty experience that’ll make your taste buds dance. The sweetness of the jam pairs wonderfully with the buttery cookie base.
- Memorable Treats – These cookies are not just delicious; they’re ideal for sharing and creating special memories with loved ones. You’ll love how they bring a festive spirit to any Valentine’s Day celebration.
- Long-Lasting Freshness – The cookies maintain their texture and flavor, even if you decide to make them a day ahead of your celebration. They’ll stay fresh and tasty, allowing for stress-free enjoyment on the big day.
- Beautiful Presentation – With their heart shape and a dusting of powdered sugar, these cookies look as good as they taste. They’re a charming addition to any dessert platter, adding a touch of love to your Valentine’s spread.
Raspberry Linzer Cookies for Valentine’s Day
- Prep Time: 30 minutes
- Cool Time: 2 hours
- Cook Time: 10 minutes
- Total Time: 2 hours 40 minutes
- Yield: 20 filled cookies 1x
- Category: dessert
- Method: Baking
- Cuisine: Kosher
- Diet: Kosher
Description
Delicious heart-shaped raspberry linzer cookies filled with homemade raspberry jam, perfect for any occasion.
Ingredients
- 1 cup (227 g) unsalted butter, room temperature
- 1 cup (120 g) powdered sugar, plus extra for dusting
- 1 large egg, room temperature
- 1 teaspoon vanilla extract, pure
- 2 ¼ cups (281 g) all-purpose flour
- ¾ cup (75 g) blanched almond flour
- ¼ teaspoon kosher salt
- 2 cups (about 300 g) fresh or frozen raspberries
- ½ cup (100 g) granulated sugar
- 1 teaspoon lemon juice
Instructions
- Step 1: In a saucepan, combine 2 cups raspberries, ½ cup granulated sugar, and 1 teaspoon lemon juice. Simmer over medium heat, stirring occasionally, until the mixture thickens to a syrupy consistency that coats the back of a spoon. This step ensures a vibrant and flavorful jam filling. Remove from heat and let cool completely before assembling the cookies.
- Step 2: In a mixing bowl, beat 1 cup unsalted butter and 1 cup powdered sugar with an electric mixer until fluffy. Add 1 large room temperature egg and 1 teaspoon pure vanilla extract, and mix until combined. Gradually add 2 ¼ cups all-purpose flour, ¾ cup blanched almond flour, and ¼ teaspoon kosher salt to the wet mixture, stirring just until incorporated, forming a smooth dough.
- Step 3: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour. Chilling firm the dough, making it easier to roll and preventing excessive spread during baking.
- Step 4: Lightly flour your work surface with all-purpose or almond flour. Roll the chilled dough to about ¼-inch (0.6 cm) thickness. Keep the rolling pin and dough lightly floured to prevent sticking. If the dough is sticky, sprinkle an additional tablespoon of almond flour on your work surface and hands while rolling.
- Step 5: Using a heart-shaped cookie cutter, cut cookies from the dough. Place cookies on a baking sheet lined with parchment paper or a silicone mat. For clean edges and a polished look, avoid twisting the cutter when pressing into dough. If cookies appear too soft after cutting, chill the cut shapes for 15 minutes before baking to help maintain their shape.
- Step 6: Preheat oven to 350°F (177°C). Bake cookies on the middle rack for approximately 10 minutes or until the edges are set but not browned. The cookies should feel slightly firm to the touch but not hard. If cracks appear during baking, reduce oven temperature by 25°F (about 14°C) and check for doneness after an additional minute.
- Step 7: After cookies have cooled on a rack, spread a spoonful of raspberry jam on half of the cookies. Top each jam-covered cookie with a plain cookie, gently pressing together to sandwich the filling.
- Step 8: Lightly dust assembled cookies with powdered sugar for an elegant finish. This adds visual appeal and complements the tartness of the raspberry jam.
Notes
- Room Temperature: Store cookies in an airtight container away from heat and humidity for up to 2 days.
- Refrigeration: Keep cookies in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving to soften.
- Freezing: Wrap cookies individually in plastic wrap and place in a freezer-safe container. Freeze up to 3 months. Thaw overnight in the refrigerator.
- Use blanched almond flour for a finer texture and nutty flavor, which keeps the cookies light and tender.
- Ensure powdered sugar is fresh to maintain a melt-in-your-mouth texture; blend granulated sugar into powder if necessary.
- Softened unsalted butter improves mixing and balances sweetness with richness.
- Use pure vanilla extract for authentic flavor depth.
- If jam is too thin, simmer uncovered an additional 5 to 10 minutes until syrupy, testing by coating the back of a spoon.
- Line baking sheets with parchment paper and lightly dust with flour to prevent cookie sticking.
- If dough is sticky, add 1 tablespoon almond flour when rolling out to reduce stickiness.
- To prevent cookie spreading, chill cut cookies for 15 minutes before baking.
- If cookies crack during baking, lower oven temperature by 25°F and monitor doneness carefully.
- Serve cookies with fresh berries or a light fruit salad.
- Pair with hot tea, coffee, or sparkling water.
- Use as sandwich cookies with almond or dark chocolate filling.
- Crumble cookies over yogurt, ice cream, or fruit parfaits for added texture.
- Add a drizzle of dark chocolate or a raspberry glaze for extra sweetness when serving.
- Select high-quality raspberry jam with real fruit and minimal additives for best flavor.
- Blanched almond flour is preferred over ground almonds for smooth texture.
- Unsalted butter allows for better control of sweetness and enriches the flavor.
- Use pure vanilla extract, avoiding imitation for authentic aroma.
Nutrition
- Serving Size: 1 cookie
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Almond flour: Go for blanched almond flour for a finer texture and flavor. It keeps the cookies light and tender while adding a nice nutty element.
- Confectioners’ sugar: This is key for that melt-in-your-mouth quality. Make sure it’s fresh, as old sugar can clump and affect texture. You can blend granulated sugar into a powder if you’re in a pinch.
- Unsalted butter: I recommend using unsalted butter for better control over sweetness. It also gives a rich flavor that balances well with the fruity raspberry jam. Make sure it’s softened to room temperature for easy mixing.
- Raspberry jam: Use a high-quality raspberry jam for the best flavor burst! Look for a brand with real fruit and minimal additives, as it enhances the cookie’s overall taste. You can swap in another berry jam if desired.
- Vanilla extract: Use pure vanilla extract for a deeper, more authentic flavor. It beautifully enhances the sweetness of the cookies. Avoid imitation vanilla, as it lacks the same depth.
Recipe Tips
- If your cookie dough seems too sticky when rolling, sprinkle an additional 1 tablespoon of almond flour on your work surface and hands to ease handling.
- When your raspberry jam is too thin, simmer uncovered for another 5-10 minutes over low heat until it thickens to a syrupy consistency and coat the back of a spoon.
- If cookies spread too much during baking, chill the cut shapes for 15 minutes before baking to help maintain their heart shape.
- For cookies that stick to the baking sheet, line it with parchment paper and dust it lightly with flour before placing the cookies on it.
- If you notice cracks forming on the cookies while baking, reduce the oven temperature by 25°F and check for doneness after an additional minute.
Serving Suggestions
Serve raspberry linzer cookies with a side of fresh berries or a light fruit salad. Pair with hot tea, coffee, or sparkling water for a refreshing twist.
Use to make sandwich cookies with almond or dark chocolate filling. Add crumbled cookies to yogurt, ice cream, or a fruit parfait for added texture.
Top with a dusting of powdered sugar or a drizzle of dark chocolate. You can also try a raspberry glaze for extra sweetness.
Recipe variations
- You can use apricot jam instead of raspberry jam for a different taste in these linzer cookies, keeping the original 2 cups used for the filling.
- Add 1 teaspoon almond extract alongside the vanilla to intensify the nutty flavor of the cookie dough, adjusting vanilla to ½ teaspoon if preferred.
- Either powdered sugar or granulated sugar can dust the finished cookies; use about ¼ cup powdered sugar to coat them evenly and attractively.
- If making extra cookies, double all ingredients and bake the dough in 10 to 12-minute batches, ensuring consistent oven temperature throughout cooking.
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How to Store?
To keep your raspberry linzer cookies fresh and delicious, follow these storage tips:
Room Temperature: Place cookies in an airtight container at room temperature for up to 2 days. Keep them away from heat and humidity.
Refrigeration: Store cookies in an airtight container in the refrigerator up to 7 days. Bring to room temperature before serving to soften.
Freezing: Wrap cookies in plastic wrap, place in a freezer container, and freeze up to 3 months. Thaw in the refrigerator overnight.
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