Description
Delicious heart-shaped raspberry linzer cookies filled with homemade raspberry jam, perfect for any occasion.
Ingredients
Scale
- 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