1. Preheat oven to 350º. Place
almonds on a baking sheet and toast
until lightly browned
( 6-10 minutes). Let them cool.
2. While the almonds cool, whisk
together the flour, baking powder,
salt, cinnamon in a medium bowl.
3. Process the almonds and a ¼ cup
of brown sugar in a food processor
until they are ground.
4. In a large bowl, beat 1 cup butter
and remaining ¼ cup of brown sugar
with a hand mixer until light and fluffy.
5. Beat in the egg and vanilla extract.
6. Reduce speed to low and gradually
add the ground almonds, then the
flour and alternate. Mix until just
7. Divide dough in 1/2 and wrap
in plastic wrap and refrigerate
for 2 hours or until firm.
8. Preheat oven to 350º again and
line baking sheet with parchment
9. On a lightly floured surface, roll
out each piece of dough into 1/8
inch thickness. Cut out shape using
a cookie cutter and place them on
baking sheet, 1 inch apart. Using
a smaller cookie cutter cut out the
centers of half of the cookies.
10. Bake the bottoms on one cookie
sheet (about 8-10 minutes) and the
tops on another cookie sheet (about
6-8 minutes). I rotate the baking pan
halfway through the baking time.
11. When tops are almost cooled,
dust with powdered sugar.
12. Spread raspberry jam on each
13. Place a powdered top cookie
on the bottom cookie and press gently
so they don’t break.
Classic Linzer Cookies
- 2/3 cup almonds
- ½ cup light brown sugar
- 2 ½ cups flour
- ½ tsp. baking powder
- ½ tsp. salt
- ¼ tsp. cinnamon
- 1 cup unsalted butter at room
- 1 large egg
- 1 tsp. vanilla extract
- Raspberry Jam
- 2 Tbsp. powdered sugar (for
Brenda R., Benefits
My mom and I have been baking Christmas cookies together for years
and this cookie has been one of our favorites that we bake year after year.
This recipe has been a family tradition that I will get to pass down to my kids!
These cookies are perfect and look beautiful on a cookie platter.
They are sure to wow your guests! “ ”