Ingredients
Scale
- 1 cup unsalted butter, softened (226 g)
- 3/4 cup granulated sugar (150 g)
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour (240 g)
- 1 cup finely ground almond flour (96 g)
- 1/2 teaspoon salt
- 1 cup raspberry jam or preserves (seedless if preferred)
- 1/3 cup powdered sugar for dusting
Instructions
- Cream the butter and sugar until light and fluffy, about 2 to 3 minutes.
- Mix in the egg yolk, vanilla, and almond extract until smooth.
- Whisk together the all-purpose flour, almond flour, and salt.
- Add dry ingredients to the butter mixture in two additions, mixing on low just until combined.
- Divide the dough in half and chill for at least 1 hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Roll out one disk of dough and cut into round shapes, with windows for half.
- Bake for 9 to 11 minutes until edges turn light golden.
- Cool fully and then fill with jam and sandwich cookies.
- Let sit for 30 minutes before serving.
Notes
Using almond extract adds a nostalgic flavor. Adjust sweetness to enhance the jam’s taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Baking
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Raspberry Linzer Cookies, dessert, baking, cookies, almond extract