Raspberry-Almond Linzer Cookies
Serves: 35
  • 2¼ cups all-purpose flour
  • 1 cup blanched almonds
  • ½ cup granulated sugar
  • ½ teaspoon kosher salt
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground allspice
  • 1 cup cold unsalted butter, cubed
  • ½ teaspoon vanilla extract
  • Confectioners’ sugar, for dusting
  • Seedless raspberry jam
  1. In the work bowl of a food processor, pulse together flour, almonds, sugar, salt, cinnamon, and allspice until almonds are finely ground. Add cold butter and vanilla extract, pulsing until mixture comes together, 2 to 3 minutes.
  2. Turn out dough onto a lightly floured surface, and knead gently until dough comes together. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 2 hours.
  3. Preheat oven to 325°. Line several baking sheets with parchment paper.
  4. Unwrap and place dough between 2 sheets of parchment paper. Using a rolling pin, roll out dough to a ⅛-inch thickness. Remove top sheet of parchment paper. Using a 2-inch fluted round linzer cookie cutter fitted with a violin insert*, cut 35 cookies from dough, discarding violin cutouts. Remove violin insert from cookie cutter, and cut 35 plain cookies from dough. Place cookies 2 inches apart on prepared baking sheets. Freeze for 15 minutes.
  5. Bake until golden brown, 13 to 15 minutes. Let cool completely.
  6. Sprinkle cookies with cutouts with confectioners’ sugar. Spread 2 teaspoons raspberry jam on flat side of all solid cookies. Place cookies with cutouts, flat side down, on top of jam. If desired, fill violin shape with additional raspberry jam. Serve immediately.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/raspberry-almond-linzer-cookies/