Raspberry Linzer Cookies

Raspberry Linzer Cookies
1 hr 30 min.


for 40 pieces
250 grams Pastry flour
150 grams ground almonds
3 Egg yolks
1 pinch Salt
200 grams Powdered sugar
200 grams cold Butter (cubed)
150 grams Raspberry jelly
For preparing
Pastry flour (for rolling out)
5 tablespoons Sugar
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Preparation steps

Step 1/4

Combine the flour, ground almonds, salt and powdered sugar in a large bowl. Make a well in the center and add the egg yolk. Distribute the butter over the top and mix everything with a pastry cutter or two forks. Quickly knead with hands to form a smooth dough. Wrap with plastic wrap and refrigerate for 30 minutes. 

Step 2/4

Roll the dough out onto a floured surface until about 3 mm (approximately 1/10 inch) thin. Cut into circles about 5.5 cm (approximately 2 inches) in diameter. Then cut out small circles in the center of half of the cookies. Place onto a baking sheet lined with parchment paper. Gather up the dough scraps, reroll and cut out more cookies. 

Step 3/4

Bake in an oven preheated to 175°C (approximately 350°F) for 12-15 minutes, until golden brown. Remove from the oven and dip the cookies with holes in the center into the sugar.  

Step 4/4

Spread the raspberry jelly onto the whole cookies and top with the cookies with holes. Place on a serving platter or store in an airtight container.