Ingredients

1 ½ cups (7 ½ oz/213g) all-purpose flour

½ cup (2oz/57g) almond flour

1 level teaspoon ground cinnamon

½ teaspoon baking powder

½ teaspoon salt

¾ cup (6oz/170g) butter, softened

¾ cup (5oz/142g) granulated sugar

2 small eggs

1 teaspoon vanilla extract

½ cup (5oz/142g) strained raspberry jam

Powdered sugar, for dusting

Instructions

Step 1: In a bowl, combine the all-purpose flour, almond flour, ground cinnamon, baking powder, and salt. Set aside.

Step 2: Using a stand mixer or handheld electric mixer, beat the softened butter and granulated sugar together until pale and fluffy.

Step 3: Add the eggs and vanilla extract to the butter mixture and beat until well combined.

Step 4: Gradually add the flour mixture to the butter mixture, beating just until combined.

Step 5: Wrap the dough tightly in plastic wrap and refrigerate until very firm, at least two hours or up to three days.

Step 6: Preheat the oven to 375°F (190°C) fan-assisted. Line two baking sheets with parchment paper.

Step 7: On a floured surface, roll out the chilled dough to about 1/8 inch (3mm) thick. You can also roll on a floured piece of parchment paper for easier handling.

Step 8: Quickly cut out 2 ½ inch (6cm) rounds and place them 2 inches (5cm) apart on the prepared baking sheets. Gather scraps, rewrap, and chill again before rerolling.

Step 9: From half of the rounds, cut out a 1 inch (2.5cm) center hole to create the cookie tops.

Step 10: Bake the cookies for 15-18 minutes, or until the edges are golden brown. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.

Step 11: Spread about 1 teaspoon of strained raspberry jam onto the bottom halves of the cookies, avoiding the edges.

Step 12: Dust the top halves (with the cut-out centers) generously with powdered sugar, then carefully place them on the jam-covered bottoms. Press gently to seal.

Step 13: Enjoy the cookies fresh the day they are made.

Tips & Variations

Use strained jam to prevent soggy cookies and ensure a smooth spread.

Try different jams like apricot or black currant for a unique twist.

Rolling the dough between sheets of parchment helps prevent sticking and makes handling easier.

Chill the dough well for easier cutting and better cookie shape.

Storage

Store Linzer Cookies in an airtight container at room temperature for up to 3 days for best freshness. The raw dough can be refrigerated for up to 5 days or frozen for up to 8 weeks. If refrigerated, let the dough soften slightly before rolling. These cookies are best enjoyed fresh, but can be stored sealed for a day or two with minimal loss in texture.

FAQs

Can I use regular flour instead of almond flour?

Almond flour adds a characteristic nutty flavor and tender texture to Linzer Cookies. Using regular flour instead will change the texture and taste, but in a pinch, you can substitute with an equal amount of finely ground flour, though the cookies will be less authentic.

Why should the jam be strained?

Straining the jam removes seeds and excess moisture, helping prevent the cookies from becoming soggy and ensuring a smooth, even spread that holds together well in the sandwich.