The Best Online Cooking Videos
Already have an account? Sign In
Previewing

Almond Linzer Cookie with Raspberry Jam

(7:07)
4.5
stars
Ready In
Prep Time
Cook Time
Inactive Time
Anna Olson
Anna Olson
759 Followers
Welcome to Anna Olson's Quintessential Cookies Series! Over this series of 10 recipes, you will be taught all the fundamental techniques and methods to create perfect cookies every time. In the seventh episode, Anna will introduce you to one of the classic jam-filled cookies, the Almond Linzer. Two layers of soft and tender dough, with a raspberry jam filling, all topped with a little powdered sugar, makes these cookies gorgeous and delicious. So join Anna Olson in this Grokker Premium Video, as she helps you to master her Quintessential Cookies.

Cooking Recipe

Serving: Makes about 3 dozen sandwich cookies

Ingredients:
1 cup (250 ml) unsalted butter at room temperature
1 ½ cups (375 ml) icing sugar, sifted, plus extra for dusting
4 large egg yolks
1 tsp (5 ml) finely grated lemon zest
1 tsp (5 ml) vanilla extract
¼ tsp (1 ml) almond extract
¾ cup (185 ml) ground almonds
3 cups (750 ml) cake & pastry flour (soft flour)
¼ tsp (1 ml) baking powder
¼ tsp (1 ml) salt
¾ cup (185 ml) raspberry jam

Directions:
1. Beat the butter and icing sugar until light and fluffy. Beat in the egg yolks and then add the lemon zest, vanilla and almond extract. Beat in the ground almonds.

2. In a separate bowl, sift the flour with the baking powder and salt and add this to the butter mixture, stirring until blended. Shape the dough into 2 discs (the dough will be soft), wrap and chill until firm, at least an hour.

3. Preheat the oven to 375°F (190°C) and line 2 baking trays with parchment paper.

4. Knead the cookie dough a little to soften it (this will help prevent the dough from cracking when rolled). Roll out the first disc on a lightly floured surface and cut out cookies using a 2-inch (5 cm) cookie cutter and place these on one baking tray (the dough can be re-rolled). Roll out the second disc, cut out cookies using the same cutter, then cut a hole in the centre of each of these using a cutter a 1/2-inch (13 mm) smaller and place on the second tray. Repeat with any remaining dough, keeping track so you have the same number of tops and bottoms. Bake the cookies for about 15 minutes, letting the cookies without holes remain in the oven an extra 2 minutes. Cool the cookies on the tray before filling.

5. Sift icing sugar over the cookies with the holes. Stir the jam to soften and spread a teaspoonful of it over the bottom of the base cookie. Gently press a dusted cookie on top and continue to fill the others. Let them set for about an hour before storing in an airtight container.

The cookies will keep for up to 3 days.

Almond Linzer Cookie
Other Videos You Might Like
Thumbnail image for Delicious Thumbprint Cookies
Delicious Thumbprint Cookies
JoyofBaking1
0 I Did This
13:06
Thumbnail image for PBJ Thumbprint Cookies
Anna Olson
5:05
Thumbnail image for Perfect French Macarons
Perfect French Macarons
honeysucklecatering
5 I Did This
7:07
Thumbnail image for Gluten-Free Buckwheat Breakfast Bake
Gluten-Free Buckwheat Breakfast Bake
SarahsFabChannel
1 I Did This
4:02
Thumbnail image for Easy and Tasty Brunch Menu
Easy and Tasty Brunch Menu
kincommunity
12 I Did This
19:41
Thumbnail image for French Tea Cakes Financiers
French Tea Cakes Financiers
JoyofBaking1
0 I Did This
12:49
Thumbnail image for French Macarons Recipe Demonstration
French Macarons Recipe Demonstration
JoyofBaking1
3 I Did This
20:57
Thumbnail image for How to make Kirby Macarons
How to make Kirby Macarons
Rosanna Pansino
1 I Did This
9:17
Thumbnail image for 50-Year Apple Cake
Emily Luchetti
8:18
Thumbnail image for Chocolate Chip Cookies
Anna Olson
4:31
Thumbnail image for Strawberry Almond Cake
Maya Adam
6:06
Thumbnail image for Watermelon Granita Salad
Alex Ong
5:18
Thumbnail image for New York Cheesecake
Anna Olson
12:11
Thumbnail image for Chocolate Banana Bread
Anna Olson
5:07
Thumbnail image for Mini Mochi Cakes
Maya Adam
12:30
Thumbnail image for Buttery Shortbread Cookies
Anna Olson
6:15
Thumbnail image for How to Make Crepes
Emily Luchetti
4:44
Thumbnail image for Tangy Lemon Squares
Anna Olson
6:24
Thumbnail image for Flourless Chocolate Cake
Stefano Borella
7:01
Thumbnail image for Gluten-Free Ricotta Cake
Maya Adam
5:39
Thumbnail image for Coconut Brownies
Talya Lutzker
6:36
Thumbnail image for Marble Swirl Pound Cake
Anna Olson
8:37
Thumbnail image for Chocolate Brownies
Anna Olson
4:40
Thumbnail image for Cherry Clafouti
Maya Adam
10:01
Testimonial
Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
It's free and easy to join
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos