Shortbread Linzer Cookies with Raspberry Filling

These shortbread Linzer cookies are a version of a classic Linzer cookie made with a raspberry filling sandwiched between two tender almond shortbread cookies and dusted with confectioners’ sugar. They remind me so much of the raspberry-filled cookies my grandmother used to bring down on the train from New York City when I was young.

Tips and tricks

I adapted the recipe from my lemon lavender shortbread cookies for the almond shortbread cookies in these Linzer cookies. It follows the classic 1-2-3 ratio for shortbread.

In this adaptation, I scaled up the shortbread recipe to 4 ounces of sugar, 8 ounces of butter, and 12 ounces of flour. Then I replaced one quarter of the all-purpose flour with finely ground almond flour.

shortbread Linzer cookies dusted with confectioners sugar.

Making the almond shortbread cookie dough

The image below shows the steps in making the almond shortbread cookies. First, you’ll beat together softened cubes of butter until the butter is light and fluffy (Panels #1 and #2).

four panels showing steps in making dough for the almond flour shortbread cookies.

Then beat in the almond extract (Panel #3), followed by the all-purpose flour, almond flour, and a bit of salt (Panel #4). The dough may not fully come together in the mixing bowl.

The next panels show the dough finally coming together. Turn the mixture out onto a large piece of plastic wrap. Wrap and knead it lightly until it becomes uniformly smooth in consistency. At this point, put the dough into the refrigerator for 15 to 30 minutes to make it easier to roll.

six panels showing steps in kneading the shortbread dough prior to chilling.

Rolling and cutting the cookie dough

After a quick rest in the refrigerator, roll the almond shortbread dough on a lightly floured countertop. If it starts to warm and stick, re-wrap the dough and chill it in the refrigerator again.

Linzer cookies are known for their window in the top cookie. These cookies were made with a 3 inch cookie with a 1.5 inch window. You can buy Linzer cookie cutters that cut the inside and outside at the same time, but I have never found them necessary.

cutting out the almond flour shortbread cookies to make Linzer cookies.

This recipe will make about 18 jam sandwich cookies, depending on the size of your cookie cutters and how thickly you roll your dough.

Baking the shortbread cookies

Once the cookies are rolled and cut, put the tray in the freezer for 10 to 15 minutes to help them keep their shape.

baking sheet with unbaked almond flour shortbread cookies of various sizes.

Bake until the cookies are just slightly firm and the edges are just starting to brown. Let cool to room temperature.

Filling with raspberry jam and finishing the Linzer cookies

When cool, spoon a tablespoon of warmed raspberry jam onto the center of a bottom cookie turned upside down. You will be spooning jam onto the side that was face down on the baking sheet.

Gently spread jam to about 1 centimeter from the edge of the cookie. Try to keep a larger amount in the center that will peek through the cut out of the Linzer cookie.

a bottom shortbread cookie with raspberry filling not quite to the edge.

You can dust the tops of the cookies with confectioners sugar prior to filling the cookies with raspberry jam. Or you can make a mess like I do and dust the whole jam-filled Linzer cookie. You’ll want a good dusting of sugar snow.

a tray of shortbread Linzer cookies covered with a dusting of confectioners sugar.

FAQs about these raspberry shortbread cookies

What is the origin of the Linzer cookie?

The Linzer cookie was developed as an adaptation the Linzertorte, the Austrian pastry made with a nut crust, fruit preserve filling, and topped with a lattice.

Do I really have to weigh my ingredients?

No. But if this post doesn’t have you running out to buy a kitchen scale, I don’t know what will. This is the everyday scale I recommend for folks. It even comes in a variety of colors, if that matters to you.

Can I buy a Linzer cookie cutter?

Sure, you could buy a Linzer cookie cutter set like this one, but it isn’t necessary if you have a set of round or fluted cookie cutters in a variety of sizes like this one.

Can I freeze these shortbread Linzer cookies?

The filled and dusted cookies won’t freeze well, but you can definitely freeze the almond shortbread cookie dough. It is possible to freeze the cookies after baking, but they won’t taste as fresh.

Can I make this recipe without nuts?

Yes, you could use more all-purpose flour in place of the almond flour and vanilla in place of the almond extract. They wouldn’t be Linzer cookies without the nuts, but you would still have delicious raspberry filled shortbread cookies.

Could I substitute a different filling?

Absolutely. Linzer cookies are classically filled with raspberry jam, but you can pick your favorite jam or even Nutella to fill these almond shortbread cookies.

a hand holding a cookie with other Linzer cookies in the background.

Related recipes

Check out other uglyducklingbakery cookies and brownies like these salted caramel chip chocolate cookies, chocolate rugelach, or Nutella blondies.

Love raspberry? Make this summer raspberry cake or a jalapeño raspberry Bramble.

Shortbread Linzer Cookies with Raspberry Filling

5 from 1 vote
Category: Cookies
Cuisine: Jewish
Prep Time: 45 minutes
Cook Time: 18 minutes
Chilling time: 30 minutes
Total Time: 1 hour 33 minutes
Servings: 16 3 inch sandwich cookies
Calories: 277kcal
These shortbread Linzer cookies are a classic version of a Linzer cookie made with a raspberry filling sandwiched between two tender almond shortbread cookies and dusted with confectioners' sugar.
Print Recipe

Equipment

  • 1 Stand mixer or hand mixer
  • 1 Rolling Pin
  • Cookie cutters
  • 2 Baking sheets lined with parchment paper or silicone mats

Ingredients

  • 9 ounces (255 grams or 2 cups) bleached all-purpose flour
  • 3 ounces (85 grams or ⅞ cup) almond flour
  • ¼ teaspoon salt
  • 8 ounces (227 grams or 2 sticks) unsalted butter, softened
  • 4 ounces (113 grams or ½ cup plus 1 tablespoon) granulated sugar
  • 1 teaspoon almond extract
  • 1 cup raspberry preserves
  • ¼ cup confectioners' sugar for dusting

Instructions

  • Preheat the oven to 350°F and place your oven racks in the center of the oven.
  • In a medium sized bowl, sift or whisk the all-purpose flour, almond flour, and salt together.
    9 ounces (255 grams or 2 cups) bleached all-purpose flour, 3 ounces (85 grams or ⅞ cup) almond flour, ¼ teaspoon salt
  • In another medium sized mixing bowl or bowl of your stand mixer, cream the sugar, and butter on medium speed until the butter is light and fluffy, about 3 to 5 minutes.
    8 ounces (227 grams or 2 sticks) unsalted butter, softened, 4 ounces (113 grams or ½ cup plus 1 tablespoon) granulated sugar
  • Add the almond extract and mix for one minute.
    1 teaspoon almond extract
  • Add the flours and salt and mix for another minute. The dough may or may not clump together.
  • Pour out the mixture onto a sheet of plastic wrap and knead gently until the dough just starts to come together. Once it does, put it into the refrigerator for 15 to 30 minutes.
  • Divide the dough in half and re-wrap one half in plastic and leave it in the refrigerator while you are rolling out the other.
  • Roll out the dough to about 1/4" to 1/3", and cut it into rounds or other shapes. For half of the rounds, use a smaller cookie cutter to cut out the center window.
  • Place cookies on a cookie sheet lined with parchment paper or silicone mat. They do not need much spacing, but do not crowd them. Re-roll scraps until you have used up all of the dough, returning the dough to the refrigerator as needed if it starts to warm and become difficult to roll and cut.
  • Place the cookie sheets in the freezer for about 10-15 minutes before baking. I usually freeze the first one while I am rolling out cookies for the second sheet and then bake the first sheet while the second one is in the freezer.
  • Bake for about 18 to 20 minutes, depending on the thickness of your cookies, until they feel slightly firm and the edges are just slightly brown. They will become firmer as they cool.
  • When the cookies are cool, warm up the jam in a small pot over low heat just to loosen it.
    1 cup raspberry preserves
  • Hold a bottom cookie upside down in your hand and spoon one tablespoon of raspberry filling into the center. Spread the jam to about 1 centimeter from the edge of the cookie, keeping it slightly thicker in the center.
  • Add the top cookie right side up and press the cookies together gently. Set aside while you form all of the Linzer cookies.
  • Dust the cookies with the confectioners' sugar.
    ¼ cup confectioners' sugar
  • Linzer cookies are best the day that you make them, but you can store them in an air-tight container at room temperature for about one week.

Notes

You may get slightly more or slightly fewer cookies depending on the size of your cookie cutters and how thickly you roll out the almond shortbread dough.
If your kitchen is very warm when you are rolling these out, you might need to cut out your cookies and then put your dough scraps back in the fridge for a bit before you roll the dough out another time.
If you prefer, you can dust the cookie tops with confectioners’ sugar prior to sandwiching the top and bottom together.

Nutrition

Calories: 277kcal | Carbohydrates: 37g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 45mg | Potassium: 37mg | Fiber: 1g | Sugar: 18g | Vitamin A: 354IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
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the mess in the sink after making this Linzer cookie recipe.

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