Your holiday cookie tray will not be complete without these Raspberry Almond Linzer Cookies – powdered sugar dusted, jam filled almond flavored butter cookies inspired by the famous Austrian Linzer torte. Bonus – this version is gluten free.
Why I’m Adding Raspberry Almond Linzer Cookies to my Christmas Cookie List
Here’s another cookie that I’ve had on my to-do list for literally years. Every baking book and holiday dessert magazine includes a version of Linzer cookies and they’re just so beautiful. It’s been a tough year, so my 2020 Christmas cookie list is going to be full of all kinds of cookies I’ve always wanted to make and maybe you have too. I think we’ve all earned it. Right? Only the bestest, prettiest, fanciest, tastiest cookies for us this holiday season. (Insert happy dance.) Last week I made an impressive 3D Christmas Cookie Tree. So much fun! And today I’m sharing Raspberry Almond Linzer Cookies. I think you’re going to love them!
The History Behind Austrian Linzer Cookies
Raspberry Linzer Cookies are a cookie version of a Linzer Torte which was named after the city of Linz, Austria.
“Linzer torte is a very short, crumbly pastry made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground nuts, usually hazelnuts, but even walnuts or almonds are used, covered with a filling of redcurrant, raspberry, or apricot preserves. Linzer torte is a holiday treat in the Austrian, Hungarian, Swiss, German, and Tirolean traditions, often eaten at Christmas.” (Read more on Wikipedia.)
The torte dates back to the 1700s, but the cookie is no doubt a variation of the tart-like original and a somewhat newer creations. (From the book, A Baker’s Field Guide to Christmas Cookies, by Dede Wilson.)
Beloved dessert of the Von Trapp family in Austria. (Just kidding, but that’s what I’m guessing. Who else loves The Sound of Music?)
Note: I decided to omit the cinnamon and lemon juice in my recipe. You can add it, if you wish.
What Shape Should I Make my Raspberry Almond Linzer Cookies?
I’m not gonna lie, I had a very hard time deciding what shape to make these beauties. There were so many options!
Heart shaped cookies with a heart cut-out
Round cookies with a heart cut-out or star cut-out or a combination
Ruffled edged round shaped cookies with a Christmas themed cut-out such as a candy cane
Star shaped cookies with a star cut-out
Also, deciding on the size of the cut-out was tricky as well. Did I want a big opening to reveal lots of raspberry jam or a smaller cut-out which would reveal less jam. I ended up choosing the ruffled edged round shape as I thought they looked so dainty. I couldn’t decide between a heart or star middle, so I chose both. Now it’s your turn to decide. Which shape will you choose?
You Can Make Linzer Cookies Gluten Free OR Regular
I decided to test this recipe with gluten free flour, as my daughter can’t have gluten. It worked beautifully!
This recipe includes gluten free flour AND almond flour.
If you don’t want gluten free cookies, simply substitute all-purpose flour instead of gluten free flour.
More Gluten Free christmas Cookies You’ll Love
TOOLS FOR SUCCESS
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Raspberry Almond Linzer Cookies
For the cookies
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 large egg white
- 1/2 teaspoon almond extract
- 2 cups gluten free flour
- 1/2 cup almond flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the filling
- 1/2 cup seedless raspberry jam
For the garnish
- 1/4 cup powdered sugar
For the cookies
- In a large bowl, blend the butter, sugar, egg, egg white and almond extract until well combined. Add the flour, almond flour, xanthan gum, baking powder, and salt, beating well after each addition. After adding the final ingredient, beat the mixture until it becomes thicker and a bit more elastic. Divide the dough into two equal parts, wrap each part in plastic wrap, and place the dough in the refrigerator to chilll for an hour until firm.
- Once the dough is properly chilled , preheat the oven to 350°F.
- For each portion of dough, place between two sheets of parchment paper. Roll out until a little less than 1/4" thick. Remove the top piece of paper. Cut into 2" round circles. Remove excess to roll out on another sheet of parchment. Then press a tiny heart or star cutter into the middle of half of the cookies. Transfer entire sheet of parchment with the cookies onto a half sheet pan. Do not try to pick up the cookies with your hands or they will lose their shape. Repeat process with remaining dough.
- Bake cookies in preheated oven for 9-11 minutes. They should look very light golden brown on the edges of the cookies. Do NOT overbake or they will be too crispy. Let cool.
Filling the cookies
- Place one teaspoon of jam in the middle of each (whole) cookie. Spread the jam over cookie. Place the remaining cookies on top after dusting them with powdered sugar. You should have 24 sandwich cookies.
You might also like this gluten free version of my Grandmother’s Butterfingers (similar to Russian Tea Cookies)…
You might also like my mom’s favorite Bishop’s Bread with a gluten free option (it’s sort of like fruitcake with candied cherries but tastes SO much better than the brick-like packaged fruitcake you buy in the grocery store at Christmas time)…
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.