Raspberry-Almond Linzer Cookies

You’ll make a shortbread-like dough, half of which you’ll cut into the base cookie, and half of which receive an interior cut-out. After baking, you’ll connect the two halves with a dot of raspberry jam and dusty the top with a bit of confectioners’ sugar. The finished sandwiches are as delicious as they are gorgeous.
Photo by Sarah S.

PREP TIME

20

minutes

TOTAL TIME

215

minutes

SERVINGS

36

cookies

PREP TIME

20

minutes

TOTAL TIME

215

minutes

SERVINGS

36

servings

Ingredients

  • 2/3

    cups almonds

  • 1/2

    cup light brown sugar, packed

  • 2 1/2

    cups all-purpose flour, spooned and leveled, plus more for the work surface

  • 1/2

    teaspoon baking powder

  • 1/2

    teaspoon kosher salt

  • 1/4

    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 over-mix). 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. Re-roll 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.

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