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(16 to 18 units)

  • 6 oz butter
  • 3.5 oz granulated sugar
  • Zest of 1 lemon
  • 1 tsp vanilla extract
  • 1 yolk
  • 6 oz all-purpose flour
  • 2.6 oz almond flour


  • 7 oz fresh raspberries
  • 4.2 oz granulated sugar
  • 1 tbsp mint leaves


  • Powdered sugar


For the cookie dough, put diced butter in a bowl and beat until obtaining an ointment texture. Then add granulated sugar and keep beating until whiter.

Add the lemon zest, vanilla extract and egg yolk. Beat thoroughly, taking care not to leave unmixed pieces of butter on the edges.

Separately, mix the flours and then add the butter mixture. Mix with your hands, only pressing the dough, without kneading.

Wrap in a bag or plastic wrap and put in the fridge for 1 hour and 30 minutes.

For the filling, put the raspberries and sugar in a pot and bring to a boil over low heat for 15 minutes or until obtaining a jam-like consistency. Add minced mint leaves, stir and allow to cool.

Preheat the oven to 340°F. Roll out the dough on a floured countertop or between 2 baking sheets (so it won’t stick) and cut with a round cutter. Remove the center of half the cookies with a smaller round cutter, heart-shaped cutter, star-shaped cutter or another one.

Put the cookies in an oven tray with a silicone baking sheet and bake at 320°F for 15 minutes or until brown.

Take out of the oven and allow to cool completely.

Then fill a base (cookie without a hole) with jam and cover with a holed cookie.

Sprinkle powdered sugar on top when serving.