Description

These elegant Raspberry Linzer Cookies combine a tender, almond-infused shortbread with a vibrant fruit center for a professional-grade treat. The addition of cornstarch ensures a delicate, melt-in-your-mouth texture that perfectly balances the tart raspberry jam filling.

Ingredients

1 cup (226g) unsalted butter, room temperature
2/3 cup granulated sugar
1 large egg yolk (25g)
2 teaspoons almond extract
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup (67g) superfine almond meal
1 tablespoon (8g) cornstarch
1/4 teaspoon fine salt
640g raspberry jam
Powdered sugar, for dusting

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Instructions

In a stand mixer, cream the butter and granulated sugar on medium-high speed for 2 minutes until the mixture is pale and airy.
Incorporate the egg yolk, almond extract, and vanilla extract, mixing on medium speed for 30 seconds to emulsify.
In a separate bowl, whisk the flour, almond meal, cornstarch, and salt; add to the wet ingredients on low speed until the white streaks disappear.
Divide the dough into two portions, wrap in plastic, and flatten into 1/4-inch rectangles; refrigerate for 45 minutes to stabilize the fat.
Preheat oven to 350°F (175°C) and roll chilled dough to 1/8-inch thickness before cutting into 1.5-inch rounds, removing centers from half the cookies.
Bake on the middle rack for 9-10 minutes until set but not browned, then cool on the pan for 15 minutes.
Dust the cutout tops with powdered sugar, place 2 teaspoons of jam on each solid base, and press the pieces together to set for 2 hours.

Notes

For the cleanest edges, always dip your cookie cutters in flour before each use to prevent the dough from sticking. If your kitchen is warm, work with only half the dough at a time while keeping the rest chilled to ensure the cookies maintain their shape during baking. These cookies improve in texture after sitting for a few hours, as the moisture from the jam creates a cohesive, tender bite.

Prep Time: 1 hour 5 mins
Cook Time: 20 mins
Category: Dessert
Method: Baking
Cuisine: European