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Raspberry Linzer Cookies

Grounds almonds give these cookies a hearty taste and extra crunch. We love the look and texture of raspberry preserves with seeds, but use seedless fruit spread if you like. These raspberry Linzer cookies are the easiest sandwich cookies. Rich, buttery shortbread cookie dough filled with raspberry jam. They make the perfect addition to the holiday cookie platter.

They are super duper cute with their heart-shaped of course you can cut them into any shape you’d like. These make perfect cookies to place in a jar and give as a gift to family, friends, and loved ones any time of the year, especially during Valentine’s day!.


My Top Tips

By following these tips you can make perfect Raspberry Linzer Cookies that everyone will like.


Cookies can be stored in an airtight container for up to one week. Please note, they will soften after the first day and become almost cake-like. The flavors will however intensify.


You can fill these with anything you like. Nutella and raspberry jam are delicious options, but you could use chocolate, white or dark.

Raspberry Linzer Cookies

Raspberry Linzer Cookies

The perfect little cookie - Tender almond cookie dough sandwiched with raspberry preserves. Just a hint of rum gives the cookie a special flavor.
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course cookies, Dessert
Cuisine Austria
Servings 36 Cookies
Calories 1 kcal


  • 1 1/2 cups all-purpose flour, plus more for rolling
  • Pinch of salt
  • 1/8 tsp baking soda
  • 1 tsp ground cinnamon
  • 3/4 cup unsalted butter softened
  • 1 1/2 cups confectioners sugar
  • 1/4 cup almond flour or finely ground blanched almonds
  • 2 large egg yolks
  • 1 tbsp dark rum
  • 1/2 tsp vanilla extract
  • confectioner's sugar for dusting
  • 1 cup seedless raspberry preserves for filling


  • Sift together the flour, salt, baking soda and, cinnamon. Set aside
  • Combine butter and sugar until the mixture lightens in color and is aerated, for about 2 minutes.
  • Add the ground almonds, vanilla, rum, egg yolks.
  • In a low-speed mixer, slowly add the flour.
  • Put the dough into a floured surface and knead lightly.
  • Make the dough into two equal portions and form each into a disc. Refrigerate until chilled and firm.
  • Preheat the oven to 350°F. Line two 1/2 sheet pans with parchment paper or a silicone baking mat.
  • Break the dough into chunks and knead briefly. Roll the dough and use your preferred shaped cookie cutter.
  • Set the cookie bottoms onto one of the prepared sheet pans.
  • Reroll the scraps and continue cutting until the first portion of dough is gone.
  • Use your preferred shape to cut a hole in the center of each cookie top.


If you don't own a pastry bag, a sandwich bag with a corner cut-off works very well to pipe the preserves.
The cookies keep for several days in a covered container at room temperature. 
The yield will vary based on the shape and size of the cookie cutter.


Calories: 1kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 4mgPotassium: 1mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 1mgIron: 1mg
Keyword cookies, linzer, raspberries
Tried this recipe?Let us know how it was!

I hope you guys enjoyed this simple but delicious recipe with me. Happy Baking!



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