1/2 Photos of Raspberry Linzer Cookies
4 hrs 15 mins
This is a recipe from FC last year. These cookies are truly exceptional. The require some patience to make, but they are gorgeous when finished and delicious. Perfect for holidays or for a ladies tea, or perhaps to cheer up a friend...one of my all-time favorite cookies. The 4-hour prep time includes chilling time. EQUIPMENT: cookie sheets lined with parchment, food processor, plastic wrap, 2 cookie cutters of the same shape, one about 2 1/2-inch diameter, one about 1 1/4-inch diameter.
My Private Note
Units: US | Metric
- 2 1/2 ounces sliced almonds (1/2 c.)
- 2 1/2 ounces coarsely chopped hazelnuts (1/2 c.)
- 9 1/2 ounces all-purpose flour (2 c. plus 1 tbl.)
- 3/4 cup granulated sugar
- 2 teaspoons lemons, zest of or 2 teaspoons orange zest
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 7 ounces chilled unsalted butter (14 tbl.)
- 1 large egg
- 1 tablespoon cold water
- 1/2 cup raspberry preserves (or any other flavor you like)
- confectioners' sugar
- 1Several hours before baking: In a food processor, process the almonds and hazelnuts with 1/2 c of the flour until fine textured, but NOT powdered (To avoid overprocessing, stop the machine occasionally and feel the nuts; they may look like they are still chunky, but they may just be clumping together).
- 2Add the remain flour and other dry ingredients along with the zest.
- 3Pulse to combine.
- 4Cut the butter into 1/2-inch cubes and add to the flour mixture; pulse until the mixture looks like coarse meal.
- 5Don't overprocess.
- 6Transfer to a large bowl.
- 7Whisk together the egg and water; sprinkle over the flour mixture and toss gently to combine.
- 8The dough should hold together when pinched (if it seems dry, sprinkle on a bit more water).
- 9Gather the dough into two balls and knead briefly just to blend.
- 10Wrap in plastic and chill until firm, 2-3 hours.
- 11TO BAKE: Oven to 325 degrees F.
- 12Cover your cookie sheets with parchment.
- 13Generously flour a work surface.
- 14Roll one ball of dough out 3/16" thick.
- 15(Keep the rest of the dough in the refrigerator, and if the dough warms up to the point of being sticky while you are working with it, return it to the fridge to chill.) Cut as many of the larger shape as possible out of the dough, rerolling the scraps to make more rounds.
- 16Arrange on the cookie sheets about 3/4 inch apart.
- 17Use the small cookie cutter to cut holes in the center of half of the cookies.
- 18Reroll these little scraps to make more cookies.
- 19Bake the cookies until the edges are lightly brown, about 15 minutes.
- 20Let cool on the pans before transferring to cookie racks.
- 21Repeat with remaining dough.
- 22To assemble, sift powdered sugar over the cookies with the holes cut in them, then spread a heaping 1/2 tsp.
- 23of preserves on the bottom of the whole cookie rounds.
- 24Sandwich the cookies together.
- 25NOTE: These cookies should be served the day they are put together.
- 26You can bake the cookies a week early, then sandwich them together a few hours before serving.
- 27NOTE 2: The dough for this cookie is kind of a pain to work with, and it takes patience, but I promise you, the end result is so worth it.
Browse Our Top Rolled Cookies Recipes
You Might Also Like...View All Rolled Cookies Recipes
Nutritional Facts for Raspberry Linzer Cookies
Serving Size: 1 (997 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 136.6
- Calories from Fat 69
- Total Fat 7.7 g
- Saturated Fat 3.4 g
- Cholesterol 19.9 mg
- Sodium 46.7 mg
- Total Carbohydrate 15.5 g
- Dietary Fiber 0.8 g
- Sugars 7.3 g
- Protein 1.9 g