I never consider my Christmas cookie tray complete until these powdered sugar dusted Raspberry Almond Linzer Cookies make their sparkling debut. With buttery almond cookies, ruby raspberry jam, and a gluten free twist, they’re the holiday classic everyone reaches for first.

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I’m obsessed with these Raspberry Almond Austrian Linzer Cookies because they look fancy on my holiday tray, but they taste even better than they look. That little peek of raspberry jam in the center gets me every time.

But the real reason I love them? The tender almond bite from almond flour, the buttery crumb, and that snowy powdered sugar situation that makes them impossible to ignore.

Shortbread-ish, jammy, nutty, and just sweet enough. I always reach for one, then immediately justify a second.

And honestly, these gluten free beauties never feel like the “alternative” cookie. They’re the cookie everyone wants.

Ingredients

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Gluten free flour keeps the cookies tender, but still sturdy enough for sandwiching.
Almond flour adds that classic Linzer nuttiness and a soft, slightly crumbly bite.
Xanthan gum helps hold everything together, so you’re not chasing cookie crumbs.
Fine sea salt keeps the sweetness in check and makes the jam pop.
Butter brings richness, softness, and that bakery-style melt-in-your-mouth thing.
Sugar gives crisp edges and just enough sweetness without going candy-level.
Egg yolk adds tenderness and a little richness, basically cookie insurance.
Vanilla extract makes the dough taste warm, cozy, and familiar.
Almond extract is strong, but it’s what makes these taste special.
Lemon zest adds brightness, plus it keeps the cookies from feeling too heavy.
Raspberry jam brings tart sweetness and that pretty holiday cookie tray color.
Powdered sugar makes them snowy, cute, and totally gift-box ready.

Ingredient Quantities

1 3/4 cups gluten free all purpose flour (check blend contains xanthan gum)

1 cup finely ground almond flour

1/2 teaspoon xanthan gum (only if your flour blend does not contain it)

1/4 teaspoon fine sea salt

1 cup (2 sticks) unsalted butter, room temperature

2/3 cup granulated sugar

1 large egg yolk

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 teaspoon finely grated lemon zest (optional, but traditional)

3/4 cup raspberry jam or seedless raspberry preserves

1/2 to 3/4 cup powdered sugar for dusting

How to Make this

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1. Whisk together 1 3/4 cups gluten free all purpose flour, 1 cup finely ground almond flour, 1/4 teaspoon fine sea salt and 1/2 teaspoon xanthan gum only if your flour blend does not contain it; set aside.

2. In a large bowl, cream 1 cup (2 sticks) room temperature unsalted butter with 2/3 cup granulated sugar until light and fluffy, about 2 to 3 minutes.

3. Mix in 1 large egg yolk, 1 teaspoon pure vanilla extract, 1/2 teaspoon pure almond extract and 1 teaspoon finely grated lemon zest until combined.

4. Add the dry ingredients to the butter mixture and fold gently until a smooth dough forms; do not overmix.

5. Shape the dough into a disk, wrap in plastic or parchment and chill in the refrigerator for 30 to 60 minutes until firm.

6. Preheat oven to 350 F (175 C). Line two baking sheets with parchment paper.

7. Roll chilled dough between two sheets of parchment to about 1/8 to 1/4 inch thickness. Cut out cookies with a round cutter for the bottoms and matching tops with small center cutouts for half the cookies. Transfer to prepared sheets, spacing about 1 inch apart.

8. Bake for 8 to 10 minutes until edges just begin to set and bottoms are lightly golden. Let cookies cool on the baking sheet 5 minutes, then transfer to a rack to cool completely.

9. Dust the top cookies with 1/2 to 3/4 cup powdered sugar, spread about 3/4 cup raspberry jam or seedless raspberry preserves on the solid cookies and sandwich with the dusted tops. Store in an airtight container.

Equipment Needed

1. Large mixing bowl
2. Electric mixer or sturdy wooden spoon
3. Measuring cups and spoons
4. Whisk and rubber spatula
5. Fine grater or microplane for lemon zest
6. Plastic wrap or parchment for chilling
7. Rolling pin and two sheets of parchment paper
8. round cookie cutter plus a small round cutter for centers
9. Baking sheets lined with parchment
10. Wire cooling rack and fine mesh sieve for powdered sugar dusting

FAQ

Q: Can I make these cookies completely nut free? A: No. Almond flour is a key ingredient for texture and flavor. To make a similar gluten free sandwich cookie without nuts you would need a tested nut free recipe that replaces almond flour with a blend of gluten free flours and stabilizers.

Q: My gluten free all purpose flour does not contain xanthan gum. Do I need to add it? A: Yes. Add the 1/2 teaspoon xanthan gum called for in the ingredient list to help bind the dough and give the cookies structure and a tender crumb.

Q: How do I keep the cutout tops from tearing when I transfer them to the baking sheet? A: Chill the rolled dough for 15 to 30 minutes first, use a thin metal spatula to lift cutouts, and work on a well floured surface with minimal re-rolling. Chilled dough is firmer and less likely to stretch.

Q: Can I use a different jam or preserve? A: Yes. Use any smooth, moderately thick preserve such as apricot, strawberry, or blackberry. If seeds are a concern, choose seedless preserves for a smoother sandwich and cleaner window.

Q: How should I store or freeze the baked cookies? A: Store cooled cookies in an airtight container at room temperature up to 3 days. For longer storage, freeze undecorated cookie layers flat, separated by parchment, up to 2 months. Thaw, assemble, and dust with powdered sugar before serving.

Q: Can I make the dough ahead of time? A: Yes. Dough can be wrapped and refrigerated up to 48 hours or frozen up to 1 month. Thaw in the refrigerator before rolling and cutouts will perform best when chilled briefly before baking.

Raspberry Almond Austrian Linzer Cookies Recipe For Your Holiday Cookie Tray (Gluten Free) Substitutions and Variations

Gluten free all purpose flour: use a different cup for cup GF blend that contains rice flour, tapioca starch and potato starch if your current blend lacks structure
Finely ground almond flour: swap with finely ground sunflower seed flour to keep texture and nutty flavor for nut free baking
Unsalted butter: use equal amount vegan stick margarine or coconut oil softened for a dairy free version; coconut oil will give a slight coconut note
Raspberry jam: substitute apricot preserves or strawberry seedless jam for a similar balance of sweetness and acidity

Pro Tips

1. Use a light hand when measuring the gluten free flour: spoon it into the cup and level, do not pack. Too much flour will make the cookies dry and crumbly.

2. If your almond flour has any larger bits, pulse it briefly in a food processor so it is very fine. A smooth almond flour gives a tender, uniform texture and cleaner cutouts.

3. Chill the dough until firm. Cold dough relaxes less while rolling and bakes into cleaner edges. If it softens while you work, pop the cut shapes back into the fridge for 10 to 15 minutes before baking.

4. Roll between two sheets of parchment and rotate the dough often for even thickness. For neat sandwiches, cut all bottoms first, then cut the tops with center holes so sizes match.

5. Don’t overfill with jam; a thin, even layer prevents sogginess. Store cookies in a single layer or separated by parchment in an airtight container at room temperature for up to 3 days. For longer storage, freeze the assembled cookies between sheets of parchment.